Crab Apple Tarte Tatin

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My parent moved house last year and they are having their first summer on their new house. There is numerous fruit trees there but we had no idea whatsome of them until recently. One of the tree we now know is crab apple tree. I have never seen them before let alone used them to make anything. I did some research and I found this recipe online. It was pretty easy and you could of course use whatever apples you have.

Preheat your oven to 200 degrees Celcius.

So firstly to prepare the apples, wash them and cut in half. Core as required. Place in a microwave proof dish and steam 3 times for 30 seconds. In the meantime combine the sugar, butter and golden syrup into a cast iron skillet. Over a medium heat stir until the butter melted. Reduce the heat and allow to cook for a further 5 minutes.

After this time place the apples cut side facing up in the skillet. Cook for a further 3 minutes. 

Remove the skillet from the heat and lay the pastry over the top of the apples. Tuck the pastry around the apple and trim the edges of the pastry to fit the pan. Cut some small slits into the top and place in the oven. Cook for 25 minutes until the pastry is golden.

Turn out on to a plate for serving. Be extremly careful when you are doing this as the caramel is literally boiling hot. 


I served mine with ice cream, but you could also serve it with cream if you like. The crab apples are perfect for this dessert, their size and tartness works really well. 

Until next time, Happy cooking, Kate.

 ***Ingredients

  • 8-10 Crab apples
  • 2/3 cup sugar
  • 1/4 cup butter
  • 2 tablespoons golden syrup
  • 1 sheet of frozen puff pastry, thawed

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