Description
This Classic Apple Tarte Tatin is a deliciously caramelized upside-down apple tart featuring tender apples cooked in a rich vegan caramel, topped with a crisp homemade shortcrust pastry. Perfectly baked to a golden brown, this French-inspired dessert is simple to prepare and ideal for serving warm with ice cream or coconut cream.
Ingredients
Caramel
- 1/2 cup sugar
- 1 tbsp water
- 1 tbsp vegan butter
- 1/8 tsp salt
- 1/2 tsp vanilla extract or seeds from half a vanilla bean
- 2 tbsp vegan butter (for cooking apples)
Apples
- 5 apples, peeled, quartered, cored, and seeded
Shortcrust Pastry
- 1 and 1/4 cup all-purpose flour
- 1/8 tsp salt
- 5 tbsp vegan butter, cold and cubed
- 1-2 tbsp cold water
Instructions
- Prepare the Caramel: Add the sugar and water to a light-bottomed pan or oven-safe skillet and heat over medium heat until the sugar melts and bubbles. Continue heating until it turns golden-brown caramel. Remove from heat immediately and stir in the butter, salt, and vanilla extract until combined. Transfer the caramel to a 9-inch tart pan or keep it in the skillet if oven-safe, then let it cool.
- Cook the Apples: Peel, quarter, and core the apples. Heat the 2 tablespoons of vegan butter in a non-stick skillet over medium heat. Add the apples and sauté for 5 to 7 minutes, stirring regularly, until they are slightly softened. Remove from heat and let the apples cool for at least 10 minutes.
- Make the Shortcrust Pastry: In a bowl, mix the flour, salt, and cold cubed butter using a pastry cutter or fingers until the mixture resembles coarse sand. Add 1 tablespoon of cold water and mix until dough forms, adding more water teaspoon by teaspoon if necessary. Flatten the dough into a 1/4-inch thick round, slightly larger than the tart pan, on parchment paper. Chill in the refrigerator while arranging the apples.
- Assemble the Tarte Tatin: Preheat the oven to 400°F (200°C). Arrange the cooled apples tightly over the caramel layer in the tart pan or skillet, packing them closely because they will shrink slightly when baked. Cover the apples with the rolled-out pastry, tucking the edges down into the pan. Brush the pastry with melted butter and prick it several times with a knife, making a small hole in the center to release steam.
- Bake and Finish: Bake the tart for 35 to 40 minutes until the crust is golden brown. Allow the tart to cool for 35 to 40 minutes. Carefully drain excess caramel juice by tilting the pan at 45° over the sink while stabilizing the pastry. Then, invert the tart onto a serving plate. Serve warm with vanilla ice cream or coconut cream. The tart can be stored in the refrigerator for up to 4 days and enjoyed chilled or at room temperature.
Notes
- Use firm, tart apples such as Granny Smith or Braeburn for best texture and flavor.
- When cooking the caramel, watch carefully to avoid burning it, and remove from heat as soon as it turns golden brown.
- Chilling the shortcrust pastry before baking helps achieve a crispier crust.
- Be very careful when inverting the tart as the caramel can be hot and sticky.
- This recipe is vegan friendly by using vegan butter and no animal products.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
