Apple tarte tatin

An upside-down apple tart with a glossy layer of caramel and a crisp, buttery pâte brisée crust. It looks artisanal, but with Suboro, there’s no need to make your own caramel.

Preparation 20 min, resting 30 min, baking 40 min, total approximately 1 hour 30 min. Serves 6.

Why it works

The apples soften in the caramel and develop a beautiful glossy finish while holding their shape. The pâte brisée becomes buttery and crisp, with enough structure to absorb the apple juices. Like a classic tarte Tatin, the tart is turned upside down so the prettiest side ends up on top. Cold vanilla ice cream on the side provides the perfect contrast to the warm apples.

What you need:

For the pâte brisée:

• 200 g flour

• 100 g cold butter, cubed

• A pinch of salt

• 3–4 tbsp ice-cold water

For the filling:

• 6 firm apples (Belle de Boskoop or Elstar)

• 30 g butter

• 4 tbsp Suboro Vanilla or Suboro Sea Salt

To serve:

• Vanilla ice cream

• Extra Suboro

Our tip: use an ovenproof frying pan approximately 24 cm in diameter. This way, you can cook the apples in the same pan without transferring them. Short on time? A ready-made pastry crust works too.

Method:

1. Make the pastry first. Rub the flour, butter and salt together with your fingertips until the mixture resembles coarse crumbs. Add the water a little at a time and knead just until the dough comes together. Don’t overwork it, or it will become tough.

2. Shape into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes.

3. Preheat the oven to 200°C.

4. Peel the apples, cut them into quarters and remove the cores.

5. Melt the butter in the pan over medium heat, add the Suboro and simmer gently for 2 minutes.

6. Arrange the apples tightly in the pan, rounded side down. Cook for 10 minutes, until they just begin to soften.

7. Roll out the dough into a circle approximately 26 cm in diameter. Place it over the apples and tuck the edges down inside the pan. Prick a few holes in the pastry to allow steam to escape.

8. Bake for 30–35 minutes, until the pastry is golden brown.

9. Leave to rest for 5–10 minutes, then carefully invert the tart onto a large plate. Use oven gloves, as the pan will be hot.

10. Serve warm with a scoop of vanilla ice cream and an extra drizzle of Suboro.