This is a quick and easy Autumn dessert that is one of the best things that you can do with all those lovely apples which are bang in season in the Autumn. This is a rough-and-ready, quick-and-easy dessert with a big flavour punch but by all means take the time to make the apples on the top look way prettier than I usually do! This is very much a shortcut version of the classic recipe but tastes great all the same.
Make sure that you use a frying pan that can be put in the oven and keep your eye on the pastry as it is quick to burn. Of course you can make your own puff pastry but the shop-bought stuff is more than adequate for a quick, tasty, crowd-pleasing dessert. Feel free to add some honey or a bit of cinammon, which would not be in the ‘classic’ Tart Tatin recipe, but just tastes really good!
Enjoy!
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 4 whole apples (eating apples work best, for me)
- 150g demerara sugar
- 75g butter
- Juice of 1 lemon
- 1 pack shop-bought puff pastry, usually around 375g
- 100g whole hazelnuts
Instructions
First, make sure you have a small frying pan, around 24cm, that is suitable to put in the oven. Preheat the oven to 190º.
Heat the pan over a medium hob and toast the whole hazelnuts for 3-4 minutes, moving them frequently so they do not burn. Set aside and roughly crush when cooled.
Peel and slice the apples into 3-5mm slices. Put into a bowl with the lemon juice and mix, this will stop them from discolouring.
Add the sugar to the pan and cook until it begins to caramelise, around 2-3 minutes.
Add the butter and stir so that you create a thick caramel.
Add the apples and coat in the caramel, cook for 2-3 minutes.
Next, turn off the heat and remove the apples from the pan, putting them into a bowl.
Sprinkle the chopped hazelnuts over the base of the pan, reserving some for decoration at the end.
Return the apples to the pan but do not stir, we want to keep the hazelnut layer intact on the bottom.
Next, take the puff pastry sheet and lay over top of the frying pan. Trim off any excess and tuck in to the sides of the pan, creating a lid.
Put the pan in the oven for 15-20 minutes, removing when the pastry is golden brown.
Remove the pan - don't forget to use a cloth or oven gloves, the handle is very hot! Place a plate on top of the pan and - carefully - flip the pan so that you end up with the whole thing on the plate with the hazelnuts on top.
Allow to cool and serve with cream, ice-cream or custard.
Brina
October 14, 2020 at 7:28 pmLove this recipe!