Apple Tarte Tatin - Easy upside-down Apple Pie July 21, 2018 12:16
Apple Tarte Tatin is such a simple and delicious dish that’s sure to impress your guests, and children alike.
This is a quick and easy version of the recipe that’s great to make with kids.
What’s not to love about the origins of the Tart Tatin? Reputedly it was an accidental improvisation by a French cook in the 1800’s, who turned her pie upside down because she needed to make a quick dessert for her hotel guests. What a happy and delicious improvisation!
If you live with food allergies necessity is the mother of invention. And this is another fantastic lesson for kids or any cook, and especially for those who live with food allergies or restrictions in our diet… everyone can invent!
What I also love about this recipe is that it's “E” for EASY. And most of all this is a kid friendly recipe with simple ingredients – children can certainly work on this with you in the kitchen.
For children with allergies or coeliac disease and other food-related health issues learning to cook can be so productive. Children can feel in control of food, rather than fearful, and ultimately develop a healthy love of food.
And for all children, kitchen experience can really help their confidence grow, as they learn new life skills, and take steps towards independence. Absolutely love to see kids becoming involved in the kitchen!
- Crisp green tart apples – 3 x large
- I sheet puff pastry
- Butter or dairy free spread 80 gm
- Sugar – caster 200g
- Half lemon (optional)
- Small- medium oven proof pan (20cm)
It is essential that your apples are tart, crisp and fresh. Floury soft apples may not lead to success and will fall apart too early or even melt into apple sauce.
We use puff pastry because we want it light, and to cook quickly
The pan is also key, you need an oven proof pan. We use a cast iron skillet – it’s shallow, and it heats quickly and evenly. It’s a real chef’s pan that is also inexpensive.
- Preheat oven to 200 – 220 c
- Grease your pan liberally with butter, including the sides of the pan
- Cover your pan with a thick layer of sugar, and then dollop on the extra butter – in slices.
- Meanwhile peel and slice the apples – around 3 cm slices or wedges. We want our apple slice to be thick enough to hold in the cooking process, so they will not fall apart.
- Add your apples, in your best decoration if you like, (another good job for kids) swirl apples around the pan as tightly as you can. Sprinkle a little more sugar over the top if you wish, and a squeeze of lemon.
- Cover your apples with a sheet of puff pastry, and tuck in around the edge.
- Make sure you glaze the pastry well, we used a dairy free spread and milk – any spread, and any type of milk you can use is ok. You could also use an egg wash. But we do need a glaze of some sort to ensure our pastry cooks quickly, before the apples are overdone.
- Now whizz your tart into your very hot oven on the top shelf, for around 20-25 minutes. Keep a close eye on it though and as soon as your pastry is browned and cooked remove from oven. And allow to sit for a few minutes on the warm stove top.
- Place a plate on top. And flip. There may be a few apples stuck to the pan, if so, add them back to your tart. The top should be a little bit jammy, this is the caramelisation that you should see on the bottom of the pan. If there is any excess liquid drizzle over the top, and it will start to “set” like a jam.
Enjoy with cream or vanilla ice-cream/ yoghurt if you wish. I think it does very well on it’s own!
Such an easy dessert that can impress, without spending hours in the kitchen, you can make something the looks and tastes amazing! So easy So yum!