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Classic Pink Lady tarte tatin

1 hour

Classic Pink Lady tarte tatin

By Abigail Donnelly

Serves 10

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

150 g sugar
2 T butter
2 t vanilla paste
1 T apple cider vinegar
6 Pink Lady apples, peeled, cored and cut into thirds
1 x 250 g sheet Woolworths all-butter puff pastry
Crème fraîche, for serving

Method

Preheat the oven to 220°C. Place the sugar and butter in a 23 cm cast-iron pan over a medium heat and stir until both have dissolved and turned golden brown. Add the vanilla paste and apple cider vinegar.
Place the apples, cut side down, into the pan and cook for 5 minutes. Turn the apples, arranging them tightly in the pan. Cook for a further minute, then turn off the heat.
Place the pastry sheet directly on top of the apples and tuck it in neatly around the edges. Bake for 20 minutes, then reduce the heat to 180°C and bake for a further 20 minutes, or until the pastry is crisp and golden.
Allow the tart to cool down slightly, then turn out onto a plate. Serve with crème fraîche.

Cook’s note: The secret of this upsidedown apple pie is to cook the butter and sugar with the apples so the juice caramelises and flavours the fruit. If you prefer a darker caramel, cook the sugar and butter a bit longer until dark amber.

Browse more fruity desserts here.

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Chicken tikka wraps with avocado and curry mayo

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Pork sausages with fennel and butter bean apple mash

Buttermilk apple muffin squares

Braised cabbage with apple and duck

Red cabbage-and-apple slaw with tamarind, turmeric and ginger dressing

Apple-and-rhubarb peanut butter crumble

Raspberry-and-apple pies with almond crust

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Roast pork belly with cider, apple and sage

Apple juice-and-lime-cured trout

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Pork escalope with apple kimchi

Classic Pink Lady tarte tatin

Classic Pink Lady tarte tatin

Ingredients

Method