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Legend has it that this upside down tart was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France in the 1880s. But Amaya Tasker's take on this delicious dish is no mistake - this is a dish that is sure to impress!
Pre-heat oven to 190 degrees
Using a heavy saucepan, sprinkle the sugar so it is evenly coated and heat on low until it forms a brown caramel.
Add vanilla seeds and a third of the butter.
Swirl the mixture in the pan, do not use a spoon or stir. Take off heat.
Add the apples, fitting in snugly in the pan, round side down.
Put back on medium heat, add remaining cubes of butter in the gaps and shake the pan to keep the caramel mixture even. It will bubble up in between the apple pieces. Take off the heat.
Take the thawed pastry sheet and cover the saucepan tucking in around the apples.
Place in oven for 30-40 minutes until it browns.
Rest for 45 minutes and transfer to a plate, by quickly turning over.
Slice and serve with crème fraiche.
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