As the colder weather rolls in and we’re hit with the dreaded cold and flu season I’m drawn more now than ever to comfort food.
At the time of writing this post I’m recovering from my second round of cough and cold in less than a month and as much as I crave something sweet and soothing my body seems too unwilling and unable to produce the energy to cook anything.
I remember watching TV and seeing how a Tarte Tatin is prepared.
Oh how my achy muscles and congested lungs crave that sweet apple, caramel warmth!
The chef was talking about using the right type of apples and the correct type of baking vessel and I remember thinking,
“there must be an easier way to achieve that”.
Tarte Tatin isn’t a complex concept. It’s an apple tart baked upside down and then flipped over before serving.
I decided to make my own version and simplified the method.
I use store bought puff pastry for the “lid” which eventually becomes the base after turning it out.
I bake my tart in a regular non-stick 20cm cake pan rather than a dedicated pie or tarte tartin dish.
Probably the most effort goes into peeling, quartering and coring the apples but even that doesn’t take much time.
Apples are cheap at the moment and I use whatever leftover apples I have in my kitchen that my kids haven’t eaten themselves. Usually they are the small kid-sized Pink Lady or Gala apples. These usually break down faster in the pan than green Granny Smith apples so be gentle with them during the cooking process.
I let the tart rest for about 10 – 15 minutes after baking before turning it out onto a plate and I serve with it whipped cream or sometimes vanilla ice cream.
Easy Apple Tart Recipe
6 small or 4 large apples peeled, quartered and cored
½ cup brown sugar
¼ tsp ground cinnamon
40ml cold water
1 sheet of partially thawed puff pastry
¼ cup packaged dry breadcrumbs (I use Krummies plain breadcrumbs)
Preheat your oven to 180’C/160’C fan forced.
Heat the butter in a frying pan on medium heat and add the apples.
Cook the apples for about 6 minutes stirring gently until soft.
Sprinkle the cinnamon over the apples, add the sugar and the cold water.
Turn down the heat and simmer the mixture for a further 5 minutes.
Place your cake tin or pie dish over the puff pastry and cut a circle around it.
Pour the apple mixture into the cake tin and spread to evenly distribute.
Sprinkle the breadcrumbs evenly over the apple mixture – this will thicken the sauce during baking.
Top with your circle of puff pastry and gently tuck the edges in around the apples.
Bake in the oven for around 15 – 20 minutes or when the pastry is crisp and golden.
Take the tart out of the oven and let it rest for about 10 – 15 minutes then place a serving plate upside down on top of the tart and carefully flip it over to release the tart onto the serving plate.
Remove the cake tin and serve with cream or ice cream.