Crabapple Tarte Tatin

Crabapple Tarte Tatin


September 17, 2013

I made a small version in a wee skillet - you could do this too, or cook the caramel and apples and divide it among tart tins, then cover each with a drape of pastry.

  • Makes: Serves 6.


small or medium crabapples

2/3 cup sugar

1/4 cup butter

2 Tbsp. honey, maple syrup or Roger's Golden Syrup


1pastry for a single crust pie or 1 pkg. puff pastry, thawed

2Preheat the oven to 400°. Stem and halve your crabapples; if you like, cut out their cores.

3In a heavy ovenproof or cast iron skillet cook the sugar, butter and honey over medium-high heat for 4-5 minutes, until it turns smooth and golden. Place enough apples to cover the bottom of the pan into the hot caramel and cook for another 2-3 minutes. (Pack them tightly - they'll shrink.) Remove from heat and turn the apples cut-side up using tongs.

4Roll the pastry out until it’s a little larger in diameter than the skillet(s); cover the apples and tuck in the edge of the pastry. Cut a few slits in the top and bake for 20-25 minutes, until the pastry is golden and the apples bubble around the edges.

5Carefully invert the tarte tatin onto a plate while it’s still warm. Serve with whipped cream sweetened with maple syrup.


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