Equipment
Ingredients
Pastry
- 250 g all-butter puff pastry, cold
- 10 g plain flour
Filling
- 6 braeburn or honeycrisp apples, peeled, cored, and quartered
- 150 g caster sugar
- 75 g unsalted butter, cubed
Nutrition (per serving)
Method
Peel, core, and quarter the apples using a peeler and chef's knife. Set aside.
Preheat the oven to 190°C/375°F.
Roll the cold puff pastry on a lightly floured surface with a rolling pin to a 25cm circle, about 5mm thick. Prick all over with a fork and place in the refrigerator to chill.
Place the caster sugar and unsalted butter in the ovenproof skillet over medium heat. Stir gently until the butter melts, then cook without stirring until it reaches a deep amber caramel colour.
Remove the skillet from the heat. Carefully arrange the apple quarters in tight, concentric circles, placing them rounded side down in the hot caramel.
Return the skillet to medium heat and simmer the apples in the caramel for 15 minutes. This softens the fruit slightly and reduces the apple juices into a thick syrup.
Remove the skillet from the heat. Drape the chilled puff pastry circle over the hot apples, carefully tucking the edges firmly down the inside of the skillet to encase the fruit.
Bake in the preheated oven for 30 minutes until the pastry is completely puffed, crisp, and dark golden brown.
Remove the skillet from the oven and let it rest for exactly 5 minutes. This allows the boiling caramel to settle without setting hard.
Place the flat serving plate upside down over the skillet. Using thick oven mitts, hold the plate and skillet tightly together and swiftly flip them over. Lift the skillet straight up to reveal the tart.
Chef's Notes
- Use firm apples that hold their shape when cooked. Braeburn, Honeycrisp, or Pink Lady are excellent choices, whereas varieties like McIntosh will turn to mush.
- Do not be afraid of pushing for a dark caramel. The slight bitterness of a deep amber caramel perfectly balances the sweetness of the fruit and the rich, buttery pastry.
- Always keep your puff pastry cold. If your kitchen is warm, return the rolled pastry to the refrigerator while you prepare the apples and caramel to ensure maximum flakiness.
- Tucking the pastry edges down the inside of the pan creates a protective rim that holds the juices in place when you flip the tart, acting as a structured bowl for the fruit.
Storage
Refrigerator: 3 days — Best eaten fresh on the day it is made, but can be stored in an airtight container.
Reheating: Warm in a 150C oven for 10 minutes to restore some crispness to the pastry.
