Apple tart tatin with ginger and salted butter caramel Recipe

A melt in the mouth apple tart tatin made with ginger and salted butter caramel.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(15 votes) 3.8/5

Les ingrédients

Pour people
  • Caster sugar : 100 g
  • Apple(s) : 4 whole
  • Puff pastry sheet(s) : 1 whole
  • Unsalted butter : 40 g
  • Fresh ginger : 60 g


  • ETAPE 1

    Preheat the oven to 210 °C.

  • ETAPE 2

    Peel and finely dice the ginger. Peel, core and quarter the apples.

  • ETAPE 3

    Heat a heavy based pan and add 100 g of sugar. Melt the sugar without stirring until you have a golden brown caramel. Remove from the heat and pour a layer of caramel into your individual tart moulds. Arrange the apples on top of the caramel and sprinkle with a little chopped ginger, a few little pieces of butter and bake in the oven for about 20 minutes.

  • ETAPE 4

    Use a pastry cutter to cut rounds from the puff pastry sheets. Brush with the beaten egg and set aside in a cool place.

  • ETAPE 5

    Remove the apples from the oven and cover with a puff pastry disc.Return to the oven for about 10 minutes.

  • ETAPE 6

    Heat a second heavy based frying pan and add 200 g of sugar. Melt it to a caramel and then add 40g of butter and mix through. Add the cream and stir over a gently heat until you have a smooth caramel.

  • ETAPE 7

    Remove the tart tatin from the oven and turn them out of the moulds on to serving plates. Serve with a generous drizzle of the lightly salted caramel.

Chef's tip

«This recipe can also be made using pears. Feel free to make it without ginger if you prefer.»

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