Classic Pink Lady tarte tatin
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- Abigail Donnelly
- 10
- Easy
- 20 minutes
- 1 hour
- Warwick First Lady Rosé 2015
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 pu ff pastry
- Crème fraîche, for serving
Cooking Instructions
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.
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