First things first… don’t be intimidated by flipping your tarte tatin!
Turning your upside-down tarte tatin onto a serving dish is nothing to stress about. Once it’s nice and golden, run a knife around the edge of the crust. Cover the pan with the serving plate, hold on tight, carefully flip it (it will be hot!) and remove the pan.
The tarte will still be warm, so you can easily nudge the veggies or fruit into place. And it’s no biggie if the pastry crumbles slightly or your pièce de résistance is slighty off-centre – it’s meant to have that rustic look and will taste like a slice of heaven no matter any imperfections (which you can hide with a dollop of crème fraîche or scoop of ice cream.
The right pastry for your tarte tatin
When the going gets rough…turn to puff! You should always have a pack of buttery puff pastry in your freezer – you know, for emergency situations that might require a batch of cheese straws, Danishes or pies. But if you really want to do it all yourself, make your own with this easy rough-puff pastry version that’s perfect for sweet and savoury recipes (bonus: you can also store your “rough puff” in the freezer)
Vivid red peppers have a natural sweetness that lends them perfectly caramelisation for this recipe. I’m always amazed that such a short list of ingredients results in something that’s so impressive to look at and substantial to eat!
Your tarte tatin needs apples that are firm and won’t lose their shape during cooking. Granny Smith, Golden Delicious and Fuji are good choices. Check whether the apples are cooked by testing them with a knife – they should still have a bit of “bite” to them.