Apple Tart Tatin Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar fat content.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pie crust

Phyllo dough is lower in calories, while a homemade crust can be more economical.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: vanilla essence

Vanilla essence is a budget-friendly alternative to pure extract.

Peel the apples using a speed peeler, removing the core from the top and bottom.

Cut the apples into quarters, ensuring even sizes for even cooking.

Use a medium-sized metal pan that is safe for the oven to make the caramel.

Add honey to the heated pan, followed by sugar to create the caramel.

Cook the caramel until it is dark golden brown, stirring as needed to prevent crystallization.

Add butter to the caramel to create an emulsification.

Incorporate a split vanilla pod, cognac, apple vinegar, and a pinch of salt into the caramel for flavor.

Remove a small amount of caramel into a bowl for later use.

Arrange the apple quarters in the caramel, starting from the outside and layering them inwards, leaving the largest piece for the center.

Trim the puff pastry to fit the pan, then lay it over the apples, crimping the edges.

Prepare an egg wash by mixing one egg and one yolk, then brush it generously over the pastry.

Score the pastry in the middle to allow steam to escape during baking.

Bake in the oven for 30 minutes until golden brown and the apples are soft.

Let the tart cool for about 6-7 hours to allow the pectin to set and create a sheen.

Invert the tart onto a wooden board and spoon the reserved caramel over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens