Imen Dridi Enjoy the delicious tastes of Jamie Oliver’s Apple Tarte Tatin, a dessert that is made with care and simplicity. This dish calls for a mix of apples, golden caster sugar, and Calvados. It sounds like a delicious treat. It takes about 30 minutes to do and makes a delicious dish for six people.
More Jamie Oliver Recipe:
- Jamie Oliver Chocolate Brioche Bread And Butter Pudding
- Jamie Oliver Baked Apples
- Jamie Oliver Vegan Carrot Cake
🧡 Why You’ll Love This Apple Tarte Tatin Recipe:
- Easy Preparation: Jamie Oliver’s Apple Tarte Tatin recipe is simple to make, making it accessible for all skill levels.
- Caramelized Goodness: Experience the delightful taste of caramelized apples, enhancing the sweetness of the dessert.
- Buttery Crust: The recipe features a buttery crust that complements the caramelized apples, adding a rich and savory element.
❓ What Is Jamie Oliver’s Apple Tarte Tatin Recipe?
Jamie Oliver’s Apple Tarte Tatin harmoniously combines puff pastry, golden caster sugar, Calvados, and apples. Caramelized to perfection, this dessert delights with its sweet and crispy layers.
🍏 Jamie Oliver Apple Tarte Tatin Ingredients
- plain flour , for dusting
- 500 g puff pastry
- 5 small eating apples, approximately 800g, a mixture of sweet and acidic varieties
- 100 g golden caster sugar
- 100 ml Calvados
- 1 vanilla pod, halved lengthways, seeds scraped out
- 50 g butter, cubed
🥧 How To Make Jamie Oliver Apple Tarte Tatin
- Warm the oven up to 375oF (190oC). On a clean surface, sprinkle flour on your rolling pin and the puff pastry.
- Roll it out until it’s just over 0.5 cm thick. This is enough to cover the frying pan that can go in the oven and cook the tarte Tatin, plus about 5 cm on all sides. Put the dough aside for now.
- First, peel the apples. Then, cut them in half lengthwise. Using a teaspoon, remove the seeds and core.
- Set the pan that can go in the oven on medium heat and add the sugar, Calvados, vanilla seeds, and pod.
- Mix the sugar in and cook it until it turns into a light caramel. Just remember that you should never touch or eat hot caramel, because it can burn badly.
- When the caramel is a beautiful golden brown color and smells great, add the apple halves. Carefully stir everything in the pan, and cook for about 5 minutes, or until the apples start to get soft and the smell of toffee apples starts to come through.
- Cover with the dough after adding the cubed butter. Carefully and quickly tuck the ends of the pastry down into the caramel. A wooden spoon is best so you don’t touch the caramel.
- For about 25 to 30 minutes, or until golden and crispy caramel bits come out from under the edges, bake the tarte Tatin.
- Get it out of the oven. The only way to make it look like a Tatin is to turn it out. This isn’t hard, but be careful with the hot caramel. Put on an oven glove and a serving plate or board that is bigger than your pan. This will protect the arm that is holding the board.
- As soon as you put the plate or board on top of the pan, carefully and quickly turn it out. Leave it alone for a few minutes to let the caramel cool down. Then, split it up and serve with ice cream or crème fraiche.
💭 Recipe Tips:
- Be cautious when working with hot caramel to prevent burns.
- Choose a mix of sweet and acidic apple varieties for a balanced flavor.
- Use a wooden spoon to handle the pastry to avoid touching the hot caramel.
- Ensure the serving plate or board is larger than the pan for a smooth and safe flip.
☕ What To Serve With Apple Tarte Tatin?
Serve Apple Tarte Tatin with Vanilla Ice Cream, Whipped Cream, Creme Fraiche, Salted Caramel Sauce, Cheddar Cheese, Cinnamon Dusting, Espresso or Coffee.
🎚 How To Store Leftovers Apple Tarte Tatin?
- In the fridge: Leftovers Apple Tarte Tatin can be kept for up to 3 days in an airtight container.
- In the freezer: You can store leftover Apple Tarte Tatin for up to two months by wrapping it up.
🥵 How To Reheat Leftovers Apple Tarte Tatin?
- In the oven: Place leftover Apple Tarte Tatin on a baking sheet and warm for about 10-15 minutes at 325°F.
- In the microwave: Use a microwave-safe dish, and heat the Apple Tarte Tatin in 30-second intervals.
- In the air-fryer: Place Leftovers Apple Tarte Tatin in the basket and reheat for 5-8 minutes.
FAQ’S
How Do I Avoid The Pastry Sticking To the Pan During Baking?
To avoid the pastry sticking to the pan during baking, make sure to generously sprinkle flour on both the rolling pin and the puff pastry.
How Can I Prevent The Pastry From Becoming Soggy After Baking?
To prevent the pastry from becoming soggy after baking, add cubed butter to the pan along with the apple halves before covering it with the rolled-out dough.
Can I Use Only Sweet Apples For This Recipe?
You can use a mixture of sweet and acidic apple varieties for this recipe. It’s recommended to have a balance for a more complex flavor. So, you don’t have to use only sweet apples; a combination works well.
How Do I Know When the Apples Are Soft Enough During Cooking?
To know when the apples are soft enough during cooking, stir the apple halves in the pan and cook for about 5 minutes after adding them. The goal is for the apples to start getting soft, and you’ll notice the aroma of toffee apples.
More Jamie Oliver Recipe:
- Jamie Oliver Beetroot Brownies
- Jamie Oliver Eve’s Pudding (Apple Sponge Pudding)
- Jamie Oliver Apple Chutney
Jamie Oliver Apple Tarte Tatin Nutrition Fact:
- Calories: 540
- Total Fat: 31g
- Saturated Fat: 10g
- Trans Fat: 0.5g
- Polyunsaturated Fat: 12g
- Monounsaturated Fat: 7.4g
- Cholesterol: 30mg
- Sodium: 220mg
- Total Carbohydrates: 65g
- Dietary Fiber: 5.1g
- Sugars: 36g
- Protein: 4.3g
- Potassium: 229.5mg
Jamie Oliver Apple Tarte Tatin
Description
Enjoy the delicious tastes of Jamie Oliver’s Apple Tarte Tatin, a dessert that is made with care and simplicity. This dish calls for a mix of apples, golden caster sugar, and Calvados. It sounds like a delicious treat. It takes about 30 minutes to do and makes a delicious dish for six people.
Ingredients
Instructions
- Warm the oven up to 375oF (190oC). On a clean surface, sprinkle flour on your rolling pin and the puff pastry.
- Roll it out until it’s just over 0.5 cm thick. This is enough to cover the frying pan that can go in the oven and cook the tarte Tatin, plus about 5 cm on all sides. Put the dough aside for now.
- First, peel the apples. Then, cut them in half lengthwise. Using a teaspoon, remove the seeds and core.
- Set the pan that can go in the oven on medium heat and add the sugar, Calvados, vanilla seeds, and pod.
- Mix the sugar in and cook it until it turns into a light caramel. Just remember that you should never touch or eat hot caramel, because it can burn badly.
- When the caramel is a beautiful golden brown color and smells great, add the apple halves. Carefully stir everything in the pan, and cook for about 5 minutes, or until the apples start to get soft and the smell of toffee apples starts to come through.
- Cover with the dough after adding the cubed butter. Carefully and quickly tuck the ends of the pastry down into the caramel. A wooden spoon is best so you don’t touch the caramel.
- For about 25 to 30 minutes, or until golden and crispy caramel bits come out from under the edges, bake the tarte Tatin.
- Get it out of the oven. The only way to make it look like a Tatin is to turn it out. This isn’t hard, but be careful with the hot caramel. Put on an oven glove and a serving plate or board that is bigger than your pan. This will protect the arm that is holding the board.
- As soon as you put the plate or board on top of the pan, carefully and quickly turn it out. Leave it alone for a few minutes to let the caramel cool down. Then, split it up and serve with ice cream or crème fraiche.
Notes
- Be cautious when working with hot caramel to prevent burns.
Choose a mix of sweet and acidic apple varieties for a balanced flavor.
Use a wooden spoon to handle the pastry to avoid touching the hot caramel.
Ensure the serving plate or board is larger than the pan for a smooth and safe flip.
