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Apple Tarte Tatin Recipe




  • 7-8 Pink Lady or other firm, sweet apples
  • 50g dairy-free butter
  • 50g caster sugar
  • 320g sheet ready-rolled dairy-free puff pastry

For the caramel sauce

  • 100g demerara sugar
  • 50ml water
  • 160g barista-style oat milk, at room temp

To serve

  • dairy-free vanilla ice cream


Peel the apples. Cut them into quarters and cut out the core. Round off any sharp edges, Place on the baking tray, put the tray in the oven and leave to dry out for 3 hours.

To make the caramel base preheat the oven to 180°C/gas 4. Cut the butter into 2cm cubes and dot them evenly around a frying pan. Place the pan over a medium heat and sprinkle over the caster sugar. Gently shake the pan until the butter has melted and the sugar has dissolved. Reduce the heat to low.

Neatly pack the apple quarters into the pan, making a circular pattern around the edges first before filling in the middle. Leave to cook for 5 minutes while you prepare the pastry.

Unroll the pastry sheet. Place the pan lid on the pastry and cut a circle around it that is 1cm larger than the rim of the pan. Lay the pastry over the apples and tuck the excess down the sides of the pan using a teaspoon. Cut 2 holes in the top to let out steam.

Turn the heat up to medium and cook the tart for 5 minutes, until the butter and sugar is gently bubbling up around the edges of the pan. Transfer the pan to the hot oven and bake for 30 minutes, then reduce the heat to 150°C/gas 2 and bake for a further 25 minutes.

Meanwhile, make the caramel sauce. Measure the demerara sugar and water into the small saucepan and stir until the sugar has dissolved. Cover the pan and place it over a medium heat. Leave to bubble for 5 minutes. Remove the lid and cook for a further 4 minutes, without stirring, until the colour has darkened. Take the pan off the heat and leave to rest for 1 minute. Slowly add the milk, whisking continuously to make a very loose sauce. Put the pan back over a high heat and let the sauce reduce for 7-8 minutes, without whisking, until dark and glossy.

To serve carefully remove the pan from the oven. Place an upturned plate over the pan and carefully flip the tart on to it. Drizzle over a quarter of the sauce. Cut into slices and serve immediately with dairy-free vanilla ice cream and more of the caramel sauce on the side.

Recipe courtesy of BOSH! On A Budget by Henry Firth and Ian Theasby, published by HQ


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