Jamie Oliver Tarte Tatin Recipe

Jamie Oliver Tarte Tatin is made with puff pastry, eating apples, golden caster sugar, Calvados, vanilla pod, and butter. This apple Tarte Tatin recipe creates a delicious dessert that takes about 55 minutes to prepare and can serve up to 6 people.

This Tarte Tatin Recipe Is From Jamie Does Cookbook By Jamie Oliver

Try More Jamie Oliver Recipes:

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🤎 Why You’ll Love This Tarte Tatin Recipe:

Great Taste: The mix of different types of apples makes this tarte really tasty. It has just the right balance of sweet and tart flavors.
Looks Beautiful: When you flip the tarte onto a plate, it looks very fancy. This makes it great for showing off to friends or family.
Easy but Fancy: You only need a few simple things to make this dessert, but it turns out looking and tasting fancy, like something from a restaurant.
Good for Any Time: You can enjoy this tarte warm or let it cool down. It’s perfect for any event and goes really well with ice cream or a little cream.
Fun to Eat: The crust is nice and crisp, and the apples are soft and sweet. This mix of textures makes every bite interesting and fun.

🍎 Jamie Oliver Tarte Tatin Ingredients

Plain flour, For Dusting
500 g (17.6 oz) puff pastry
800 g (28 oz) small eating apples, about 5 apples, a mix of sweet and acidic varieties
100 g (3.5 oz) golden caster sugar
100 ml (3.4 fl oz) Calvados
1 vanilla pod, split lengthwise with seeds scraped out
50 g (1.8 oz) butter, cubed

🥮 How To Make Jamie Oliver Tarte Tatin

Preheat the Oven: First, set your oven to heat up to 190°C (375°F/gas 5). This is the perfect temperature to bake the tarte.
Prepare the Puff Pastry: On a clean surface, sprinkle some flour. Use a rolling pin also dusted with flour to roll out your puff pastry. You want it just over 0.5 cm (0.2 inches) thick. Make sure it’s big enough to cover your ovenproof frying pan and leave about 5 cm (2 inches) extra around the edges. Put the pastry aside for now.
Prepare the Apples: Peel the apples, then cut them in half horizontally. Use a teaspoon to remove the seeds and cores. This makes sure your tarte is smooth and free of hard bits.
Make the Caramel: Place your ovenproof pan over a medium heat and add the golden caster sugar, Calvados, and the vanilla seeds along with the pod. Let the sugar dissolve completely and cook it until it turns into a light caramel color. Remember, never touch or taste the caramel while it’s hot because it can cause burns.
Cook the Apples: Once your caramel is a lovely chestnut brown and smells delicious, add your halved apples to the pan. Stir everything gently and cook for about 5 minutes. You’ll know it’s ready when the apples start to soften and smell like toffee apples. Then add the cubed butter.
Bake the Tarte: Lay the pastry over the top of the apples in the pan. Quickly and carefully push the pastry down into the edges of the pan. It’s a good idea to use a wooden spoon for this so you don’t touch the hot caramel. Bake the tarte Tatin in the oven for about 25 to 30 minutes. It should look golden and have crispy, caramelized bits bubbling around the edges.
Turn Out the Tarte Tatin: After removing the tarte from the oven, allow it to cool for a few minutes. Carefully cover the pan with a serving plate or board that is larger than the pan itself. Protect your hand with an oven glove, and then quickly and confidently flip the pan over to turn the tarte out onto the plate or board.
Serve the Tarte Tatin: Let the tarte cool slightly, then slice it up. Serve each slice with a spoonful of crème fraîche or ice cream. For the best flavor, enjoy the tarte while it is still warm.

💭 Recipe Tips

Pick Good Apples: Mix sweet and sour apples to make the tarte taste better. This mix makes the flavor interesting.
Roll the Pastry Right: Make sure the pastry is even and about 0.5 cm thick. This helps it cook all the same way, so it’s perfect all over.
Keep an Eye on the Caramel: Watch the caramel closely while it cooks. Stop cooking when it turns a nice brown color, so it doesn’t burn and taste bad.
Fit the Pastry Well: Push the pastry down well around the edges after you cover the apples. This keeps the apple bits inside and helps make a good crust when you turn it upside down.
Be Careful When Flipping: Flipping the tarte out of the pan is important. Do it carefully to avoid getting burnt and to keep everything looking nice and together.

🍨 What Pairs Nicely With Tarte Tatin?

This Tasty Tarte Tatin pairs well with crème fraîche, vanilla ice cream, whipped cream, or a sharp cheddar cheese. It also can be served alongside a candied walnuts, a drizzle of honey, or fresh berries.

🎚 How To Store Leftovers Tarte Tatin?

Refrigerate: Store the tarte Tatin in the refrigerator, covered, for up to 3 days.
Freeze: You can freeze the tarte Tatin by wrapping it tightly in plastic wrap or aluminum foil and placing it in a freezer-safe container. It will keep for up to 2 months.

🥵 How To Reheat Leftovers Tarte Tatin?

In The Oven: Preheat your oven to 180°C (350°F). Place the tarte on a baking sheet and heat for 10-15 minutes or until warmed through.
In The Microwave: Place a slice of the tarte on a microwave-safe plate and heat for 30-40 seconds or until warm.

FAQs

What Type Of Apples Is Best For This Recipe?

Use a mix of sweet and acidic apples like Braeburn and Granny Smith for the best flavor and texture.

Can I Use Store-bought Puff Pastry?

Yes, store-bought puff pastry works great and saves time. Just make sure it’s thawed properly before rolling.

Is There An Alternative To Calvados?

If you don’t have Calvados, you can use a different type of apple brandy or even apple cider for a non-alcoholic version.

How Thin Should I Roll The Pastry?

Roll the pastry to just over 0.5 cm thick for the best baking results.

Can I Make This Tarte Tatin Ahead Of Time?

You can prepare the tarte Tatin a day in advance and store it in the refrigerator before baking.

How Do I Know When The Tarte Tatin Is Done.

The pastry should be golden and crisp, with caramel bubbling around the edges.

What Should I Do If My Pastry Sinks In The Middle During Baking?

This can happen if the pastry isn’t tucked in well. Make sure to press the pastry down around the edges to seal in the filling.

Try More Jamie Oliver Recipes:

Jamie Oliver Tarte Tatin Nutrition Facts

Calories 586
Total Fat 29.6g
Saturated Fat 18.8g
Total Carbs 67.2g
Total Sugars 38.5g
Protein 4.7g

Print Recipe

Author: Hamdi Saidani Cooking Method:Baking Cuisine:British, American Courses:Desserts Recipe Keys: T Tarte Tatin Recipe

Difficulty:BeginnerPrep time: 20 minutesCook time: 35 minutesRest time: 5 minutesTotal time:1 hour Servings:6 servingsCalories:568 kcal Best Season:Suitable throughout the year

Description

Ingredients

Plain flour, For Dusting
500 g (17.6 oz) puff pastry
800 g (28 oz) small eating apples, about 5 apples, a mix of sweet and acidic varieties
100 g (3.5 oz) golden caster sugar
100 ml (3.4 fl oz) Calvados
1 vanilla pod, split lengthwise with seeds scraped out
50 g (1.8 oz) butter, cubed

Instructions

Preheat the Oven: First, set your oven to heat up to 190°C (375°F/gas 5). This is the perfect temperature to bake the tarte.
Prepare the Puff Pastry: On a clean surface, sprinkle some flour. Use a rolling pin also dusted with flour to roll out your puff pastry. You want it just over 0.5 cm (0.2 inches) thick. Make sure it’s big enough to cover your ovenproof frying pan and leave about 5 cm (2 inches) extra around the edges. Put the pastry aside for now.
Prepare the Apples: Peel the apples, then cut them in half horizontally. Use a teaspoon to remove the seeds and cores. This makes sure your tarte is smooth and free of hard bits.
Make the Caramel: Place your ovenproof pan over a medium heat and add the golden caster sugar, Calvados, and the vanilla seeds along with the pod. Let the sugar dissolve completely and cook it until it turns into a light caramel color. Remember, never touch or taste the caramel while it’s hot because it can cause burns.
Cook the Apples: Once your caramel is a lovely chestnut brown and smells delicious, add your halved apples to the pan. Stir everything gently and cook for about 5 minutes. You’ll know it’s ready when the apples start to soften and smell like toffee apples. Then add the cubed butter.
Bake the Tarte: Lay the pastry over the top of the apples in the pan. Quickly and carefully push the pastry down into the edges of the pan. It’s a good idea to use a wooden spoon for this so you don’t touch the hot caramel. Bake the tarte Tatin in the oven for about 25 to 30 minutes. It should look golden and have crispy, caramelized bits bubbling around the edges.
Turn Out the Tarte Tatin: After removing the tarte from the oven, allow it to cool for a few minutes. Carefully cover the pan with a serving plate or board that is larger than the pan itself. Protect your hand with an oven glove, and then quickly and confidently flip the pan over to turn the tarte out onto the plate or board.
Serve the Tarte Tatin: Let the tarte cool slightly, then slice it up. Serve each slice with a spoonful of crème fraîche or ice cream. For the best flavor, enjoy the tarte while it is still warm.

Notes

Pick Good Apples: Mix sweet and sour apples to make the tarte taste better. This mix makes the flavor interesting.
Roll the Pastry Right: Make sure the pastry is even and about 0.5 cm thick. This helps it cook all the same way, so it’s perfect all over.
Keep an Eye on the Caramel: Watch the caramel closely while it cooks. Stop cooking when it turns a nice brown color, so it doesn’t burn and taste bad.
Fit the Pastry Well: Push the pastry down well around the edges after you cover the apples. This keeps the apple bits inside and helps make a good crust when you turn it upside down.
Be Careful When Flipping: Flipping the tarte out of the pan is important. Do it carefully to avoid getting burnt and to keep everything looking nice and together.

Keywords:Jamie Oliver Tarte Tatin Recipe