Orange, Apple & Cinnamon Tarte Tatin
Orange, Apple & Cinnamon Tarte Tatin
Delicious orange, apple & cinnamon tarte tatin with golden puff pastry—serve individual tarts or one large, perfect with cream or ice cream.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 sheets puff pastry (if you have time make your own, or use frozen sheets), thawed
- 50g butter
- 50g caster sugar
- ½ tsp cinnamon
- 2 apples, cored & quartered, then cut into 5mm slices
- 2 oranges, peeled & segmented
Method
- Preheat oven to 190°C.
- Take 2 sheets pastry and cut to size of bases of 4 small pans or ovenproof dishes’ bases.
- Melt butter, sugar and cinnamon, and sauté apple slices. The mix will begin to form caramel; turn slices to caramelise both sides, about 3–4 mins
- Remove from heat and arrange alternating apple slices and orange segments evenly around the base of each pan/dish and place puff pastry sheet on top, tucking edges down.
- Bake for 20–25 mins until the pastry puffs up and is golden brown. Remove from oven.
- Carefully turn each over onto individual plates or all 4 onto a serving platter (being very careful of the hot caramel).
- Serve with cream or ice cream.
- Tip: This can also be made as one large tarte tatin using a sauté pan that can go in the oven and requiring only one sheet of pastry cut to the size of the pan.
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