Sticky & caramelized, a tarte tatin is like apple pie with an upgrade – and we’ve taken it to the next level by adding our Sugar and Crumbs Salted Caramel Icing Sugar, which goes beautifully with sweet red Royal Gala apples and crispy golden pastry. You could also try making this with our Sugar and Crumbs Cinnamon Swirl Icing Sugar.
- Prep Time : 20 minutes
- Cook Time : 20 minutes
- Yield : 4
1 – Preheat the oven to 220°C (200°C fan).
2 – Melt the butter in a saucepan over a medium heat, and then add the sugar and crumbs salted caramel icing sugar and whisk briefly to combine. Leave to warm, stirring every now and then, until it starts bubbling throughout.
3 – In the meantime, core the apples and cut into thick slices. Depending on the size of your tins, you might need to cut the slices in half widthways – I used four small individual tins, but you could easily use this recipe to make one large tart.
4 – Once the butter and sugar mixture is bubbling nicely, add the apples and stir through. The apples will release a lot of juice, so keep stirring regularly until it thickens up again to form a sticky caramel sauce.
5 – Meanwhile, roll out the puff pastry to around 3mm thick, and cut into circles about 1cm bigger than your tins. Prick all over with a fork.
6 – To assemble the tarts, warm the tins briefly on the hob, then arrange the apple slices in each one, making sure to pour over some of the caramel. Top with the pastry circle and tuck the edges in all the way round, then place in the oven and cook for 20 minutes, until the pastry is risen and golden.
7 – Run a knife around the edge of each tin to loosen the pastry. Lay a plate face-down over each tin and quickly flip over to release the tart. Top with whipped cream and serve while they’re warm.