Savor the perfection of Gordon Ramsay’s Apple Tarte Tatin is a heavenly dessert with butter, caster sugar, vanilla pod, Rosedene Farms small apples, puff pastry, and egg. Ready in 35 minutes, it’s a sweet escape.
More Gordon Ramsay Recipe:
- Gordon Ramsay Banana Tarte Tatin
- Gordon Ramsay Pear Tarte Tatin
- Gordon Ramsay Lemon Meringue Cheesecake
💕 Why You’ll Love This Apple Tarte Tatin Recipe:
- Caramelized Bliss: Indulge in a symphony of sweetness as the golden caramel wraps around each apple, creating a harmonious flavor dance that delights the taste buds.
- Effortless Elegance: Experience culinary sophistication without the stress. This dessert’s simplicity is a disguise for the refined and elegant taste that will leave your guests in awe.
- Quick Gratification: In just 35 minutes, treat yourself to a moment of joy. The warm, puffed pastry, crowned with delectable apples, offers instant gratification for your sweet cravings.
- Versatile Delight: From cozy dinners to lively celebrations, this versatile delight fits any occasion seamlessly.
❓ What Is Gordon Ramsay Apple Tarte Tatin Recipe?
Gordon Ramsay Apple Tarte Tatin is a luscious pastry crowned with caramelized Rosedene Farms apples, encased in a golden-brown puff pastry. The recipe combines butter, sugar, and vanilla for an indulgent treat that’s both easy to make and a delight to devour.
🍏 Gordon Ramsay Apple Tarte Tatin Ingredients
- 50g butter
- 50g caster sugar
- 1 vanilla pod, and seeds
- 3 Rosedene Farms small apples
- 320g pack ready rolled puff pastry
- 1 egg, beaten
🥮 How To Make Gordon Ramsay Apple Tarte Tatin
- Get the oven to 200°C. Mix the butter and white sugar in a 20cm (8in) pan that can go in the oven over medium heat.
- Place the pan on the stove and move it around a few times to melt the sugar in the butter. Add more sugar and melt it all together. Then mix the butter and sugar to make a golden caramel.
- After taking off the apple’s skin, core it, and cut it into four pieces. After that, put them in the pan so that the bottom is very full.
- For 8 to 10 minutes, or until the veggies start to get a little soft, turn down the heat to medium-low. Take it off the heat and let it cool for five minutes. Then throw away the vanilla pod.
- Take the dough out of the box and use a knife to make a circle that is 2 cm (1 in) bigger around the pan. Be careful when you put the dough on top of the hot apples.
- Press down on the sides to make sure the dough covers the fruit and comes up to the edge. Make holes in the dough all over with a fork. Afterward, cover it with a pastry brush dipped in an egg wash.
- Put it in the oven and bake for twenty to twenty-five minutes, or until it gets brown and puffs up.
- Five minutes will help the dough cool down in the pan. Then, use a small, sharp knife to cut along the pan’s edge and through the pastry.
- After putting a plate on top of the pastry, turn the pan over. After cutting it into pieces, serve it with vanilla ice cream, cream that has been whipped or poured, or hot custard.
💭 Recipe Tips:
- Precision is Key: Keep apples even for a consistently soft bite.
- Handle with Care: Gently press dough, covering apples without disruption.
- Aesthetic Appeal: Make eye-catching patterns when poking holes in the dough.
- Cooling Countdown: Let pastry cool 5 minutes before serving for perfection.
🍨 What To Serve With Apple Tarte Tatin?
Serve Apple Tarte Tatin with vanilla ice cream, whipped cream, or hot custard, fresh berries, or a drizzle of caramel.
🎚 How To Store Leftovers Apple Tarte Tatin?
- In the fridge: Place Leftovers Apple Tarte Tatin covered in a container and store for up to 2 days.
- In the freezer: Store Leftovers Apple Tarte Tatin in an airght container for up to 2 weeks.
🥵 How To Reheat Leftovers Apple Tarte Tatin?
- In the oven: Place Leftovers Apple Tarte Tatin on a baking sheet, and reheat for 10-15 minutes at 350°F .
- In the microwave: Use medium power and reheat Leftovers Apple Tarte Tatin for 1-2 minutes.
- In the air-fryer: Place Leftovers Apple Tarte Tatin in the air-fryer basket, and reheat for 5-7 minutes at 325°F.
FAQ’S
How Do You Prevent The Pastry From Sticking To The Pan During Baking?
To prevent the pastry from sticking to the pan during baking, make sure to press the pastry down on the sides of the pan to ensure it covers the fruit and reaches the edge. This will help create a barrier between the pastry and the pan.
Can You Use A Different Type of Sugar Instead Of Caster Sugar?
Yes, you can use a different type of sugar instead of caster sugar. You can substitute it with white sugar for making the golden caramel in the recipe.
Is It Necessary To Remove The Apple Skins For The Tarte Tatin?
Yes, it is necessary to remove the apple skins for the Tarte Tatin. After peeling the apples, core them, and cut them into four pieces before placing them in the pan.
What Type Of Apple Is Best For Apple Tarte Tatin?
The best type of apple for Apple Tarte Tatin is suggested to be Rosedene Farms small apples, as mentioned in the ingredients list.
More Gordon Ramsay Recipe:
Gordon Ramsay Apple Tarte Tatin Nutrition Fact:
- Calories: 540
- Total Fat: 31g
- Saturated Fat: 10g
- Trans Fat: 0.5g
- Polyunsaturated Fat: 12g
- Monounsaturated Fat: 7.4g
- Cholesterol: 30mg
- Sodium: 220mg
- Total Carbohydrates: 65g
- Dietary Fiber: 5.1g
- Sugars: 36g
- Protein: 4.3g
- Potassium: 229.5mg
Gordon Ramsay Apple Tarte Tatin
Description
Savor the perfection of Gordon Ramsay’s Apple Tarte Tatin is a heavenly dessert with butter, caster sugar, vanilla pod, Rosedene Farms small apples, puff pastry, and egg. Ready in 35 minutes, it’s a sweet escape.
Ingredients
Instructions
- Get the oven to 200°C. Mix the butter and white sugar in a 20cm (8in) pan that can go in the oven over medium heat.
- Place the pan on the stove and move it around a few times to melt the sugar in the butter. Add more sugar and melt it all together. Then mix the butter and sugar to make a golden caramel.
- After taking off the apple’s skin, core it, and cut it into four pieces. After that, put them in the pan so that the bottom is very full.
- For 8 to 10 minutes, or until the veggies start to get a little soft, turn down the heat to medium-low. Take it off the heat and let it cool for five minutes. Then throw away the vanilla pod.
- Take the dough out of the box and use a knife to make a circle that is 2 cm (1 in) bigger around the pan. Be careful when you put the dough on top of the hot apples.
- Press down on the sides to make sure the dough covers the fruit and comes up to the edge. Make holes in the dough all over with a fork. Afterward, cover it with a pastry brush dipped in an egg wash.
- Put it in the oven and bake for twenty to twenty-five minutes, or until it gets brown and puffs up.
- Five minutes will help the dough cool down in the pan. Then, use a small, sharp knife to cut along the pan’s edge and through the pastry.
- After putting a plate on top of the pastry, turn the pan over. After cutting it into pieces, serve it with vanilla ice cream, cream that has been whipped or poured, or hot custard.
Notes
- Precision is Key: Keep apples even for a consistently soft bite.
Handle with Care: Gently press dough, covering apples without disruption.
Aesthetic Appeal: Make eye-catching patterns when poking holes in the dough.
Cooling Countdown: Let pastry cool 5 minutes before serving for perfection.
Gordon Ramsay Apple Tarte Tatin