Apple tarte tatin
This classic French tart that is cooked “upside down” works just as well with pears or plums
Ingredients (Serves 4-6)
Preheat the oven to 200°C, 400°F, Gas 6.
Heat a 20cm/8in frying pan (one with a metal handle and that will fit into your oven) over a medium heat and add the butter. When melted, add the sugar and cook for 5 minutes or until it turns into a golden caramel. Remove from the heat and carefully stir in the Dooley’s. If it solidifies, return to a very low heat until melting.
Toss the apples in the caramel, then squash into a single layer with the rounded sides facing down. Leave to cool.
Unroll the pastry and cut into a circle, making sure it is large enough to comfortably cover your pan. If it isn’t, you will need to re-roll the pastry to fit. Put the pastry on top of the apples and tuck the sides in around them. Make a small hole with the tip of a knife in the top of the pastry so that any steam can escape.
Put the pan into the oven and cook for about 25-30 minutes or until golden and puffed up. Remove from the oven and leave to stand for about 5 minutes. Put a large plate over the top and invert – be careful, as the caramel will be molten and very hot.
- 50g/2oz butter
- 100g/4oz caster sugar
- 50ml/2fl oz Dooley’s Original Toffee & Vodka
- 4 eating apples, peeled, cored and quartered
- 1 x 230g sheet of ready-rolled puff pastry
Preheat the oven to 200°C, 400°F, Gas 6.
Heat a 20cm/8in frying pan (one with a metal handle and that will fit into your oven) over a medium heat and add the butter. When melted, add the sugar and cook for 5 minutes or until it turns into a golden caramel. Remove from the heat and carefully stir in the Dooley’s. If it solidifies, return to a very low heat until melting.
Toss the apples in the caramel, then squash into a single layer with the rounded sides facing down. Leave to cool.
Unroll the pastry and cut into a circle, making sure it is large enough to comfortably cover your pan. If it isn’t, you will need to re-roll the pastry to fit. Put the pastry on top of the apples and tuck the sides in around them. Make a small hole with the tip of a knife in the top of the pastry so that any steam can escape.
Put the pan into the oven and cook for about 25-30 minutes or until golden and puffed up. Remove from the oven and leave to stand for about 5 minutes. Put a large plate over the top and invert – be careful, as the caramel will be molten and very hot.
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