Apple tarte tatin how to#

Take extra care as it can splatter outside of the pan. Keep stirring throughout to bring the caramel into the middle of the pan. If you notice the sugar crystalising and forming clumps, add splashes of cold water. When making the caramel, the key is low and slow. Allow the cool 5 minutes then serve with your favourite vanilla ice cream. With one hand on the bottom of the plate and the other holding the frypan, carefully flip it over. To plate: Put a large round serving plate or board over the frypan. Remove from the heat.Ĭut the pastry into a circle (allowing 0.8' extra) and wrap over the apples and tuck down the side of the frypan.īake the tart tartin for 25-30 mins until the pastry is golden and caramel is starting to bubble out from under the pastry. Very carefully place the apples into the hot caramel (flat side down) packing them in as tightly as you can, standing back to avoid being splashed. Victoria sponge, part 1: Jamie’s Food Team 11:10 Baking. Banana tarte tatin: Jamie Oliver 9:22 Desserts. Assembling a fruit pie: Jamie’s Food Team 3:51 Desserts.

Apple tarte tatin how to#

Add a table spoon of water if you want to stop the caramel from browning anymore. How to roll an arctic roll: Jamie’s Food Team 7:23 Chocolate. Keep drawing the caramel into the middle until it is all a rich chestnut brown. When it starts to caramelise around the edges, draw the caramel into the middle. Put a 10.2' ovenproof frypan on a low heat and melt the butter, then stir in the sugar with a wooden spoon and increase the heat slightly. Simply place the peeled and cored apples in bowl of cold water with slices of lemon to prevent browning too quickly).

(You can do this before you roll the pastry. Peel and core the apples and cut in half. Lightly dust the bench with flour and roll out the puff pastry until about 0.2' thick and 11' x 11'.