French Restaurant Apple Tarte Tatin Recipe

Galvin La Chapelle’ Head Chef Emrah George has created an easy recipe of our famous Galvin signature dish: the Apple Tarte Tatin.

Ingredients

Serve 4

110g salted butter, soft
130g castor sugar
6 pink lady or braeburn apples, peeled, cored and halved
120g puff pastry, rolled out to a 21 cm circle

Method

Spread the butter over the bottom of a 20 cm oven proof non-stick frying pan.

Sprinkle over the castor sugar then arrange the apples around standing on their side.

Place on a moderate gas until the sugar starts to caramelise. Take off the heat and let it cool down for 10 minutes.

Prick the rolled out puff pastry with a fork and gently lay it over the top of the apples, tucking the edges down the side.

Then bake in a pre-heated oven at 180°c for 20 minutes before turning the oven down to 160°c. Cook for another 20 minutes.

Remove from the oven and turn out  immediately on to a chopping board or a plate. Cut into 4.

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