Apple Tart Tatin

Total Time:
40 min
20 min
20 min

6 servings

  • 2 cups (4 sticks) butter
  • 2 cups sugar
  • 1 vanilla bean split
  • 1 cinnamon stick
  • 2 tablespoons vanilla brandy
  • 2 tablespoons orange juice
  • 12 green apples, peeled, halved and cored
  • 12 puff pastry disks
  • Preheat oven 425 degrees F.

  • In a saucepan, melt the butter until slightly bubbly. Add the sugar and stir in with a wooden spoon. Once blended, add the vanilla and cinnamon stick and stir to combine and bring out the vanilla caviar. Continue simmering to make a caramel. Stir in the brandy and orange juice to deglaze the pan and continue cooking until it becomes a smooth caramel. Pour 2 ounces into the bottom of each of 6 ramekins, then place 4 pieces of apple in each 8-ounce ramekin. Top off with a little more caramel and bake 15 to 20 minutes until almost tender. Top with rounds of puff pastry and bake another 10 to 15 minutes or until the pastry is golden brown. Let cool and turn upside down onto a plate to remove from ramekins.

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    Apple Tart Tatin

    Recipe courtesy of Anne Burrell