Apple Tarte Tatin : Manu Feildel Recipe

Peel, quarter the apples and take the core out, reserve.
Place the tin or pan on a medium heat and melt the butter, sugar and vanilla together with a heat proof spatula until you obtain a smooth golden caramel.
Place the apple on the caramel side by side like flower petals and place the rest on top evenly.
Roll your pastry a little bit bigger than your pan but not too thin and place it over the apple and tuck it in all around the side.
Place tart in the oven at 180C until pastry is completely cooked and see the caramel boiling over on the sides.
Let it cool for about 1 hour and put it back on the stove to melt the caramel, then place large plate over the tart and turn it upside down and lift the tin off.
To be served with a big dollop of crème fraiche.

Serves 8

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Tassie 1 months ago

Tried this last night and although all's well that ends well, I couldnt get the butter and sugar to melt into caramel like Manu did on the show? I did it twice and both times got a thick white mixture which only dissolved properly after I added the apples. End result was awesome though, a real hit !

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laura 24 days ago

well the sugar dissolves in the water and then it has to cook for a while to let the sugars caramelize. Depending on on your stove's temperature it could take a while to get to the right colours and consistency.

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Kathleen53 24 days ago

I am going to change this by adding brown sugar instead of white sugar and adding some cinnamon. Will let you know how it turns out.

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SH14 14 days ago

I prefer puff pastry rather than shortcrust - light and flaky - a big hit

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