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September 06, 2011

Tarte Tatin


Puff Pastry 500 grams
Plain flour for dusting
Apples 5 small (peeled and halved them, scraped out the seeds)
Golden caster sugar 100 grams
Vanilla pod 1 (halved lengthwise, seeds scraped out)
Butter 50 grams


Preheat oven to 190 degrees. Dust a clean surface and a rolling pin with flour and roll out your puff pastry until it’s just over 0.5cm thick. Put the pastry to one side for now.

Put the oven proof pan on the medium heat and add sugar, vanilla seeds and pod. Let the sugar dissolve and cook until the mixture forms a light caramel. When caramel browns add apples and stir in the pan and cook for 5 minutes. Now add the butter, and lay the pastry over top. Quickly and carefully tuck the pastry down right into the edges.

Bake the tarte tatin for about 25 minutes, or until golden brown. Dish it out upside down.