Ingredients
Scale
For the Tarte Tatin
- 180 g (¾ cup) sugar
- 4 apples, peeled and cut into wedges
- 50 g (3 ½ tbsp) butter
- ½ vanilla bean
- 1 star anise
- 1 sheet (250 g/9 oz) all-butter puff pastry
To Serve
- Vanilla ice cream
Instructions
- Preheat the oven to 200°C (400°F).
- Cut the puff pastry to the same size as an oven-safe 25 cm (10 in) pan.
- Melt the sugar in the pan. Once melted, add the butter and stir. Let it caramelize until you reach your desired darkness.
- Cut the vanilla bean in half lengthwise and scrape out the seeds.
- Remove the pan from the heat. Add the seeds from the vanilla along with the pod to the caramel. Add the star anise.
- Fill the pan with apple wedges, arranged nicely.
- Put the puff pastry on top and push down the sides using the back of a spoon or fork.
- Use a fork or a knife to prick the pastry to create small holes. This will allow the steam to escape.
- Put the pan back on the heat until you hear that the caramel has started boiling.
- Transfer the pan to the oven and bake for 20-25 minutes.
- Let it cool slightly and then flip it over onto a plate.
- Serve with vanilla ice cream and enjoy!
- Prep Time: 15
- Cook Time: 25