Rum Tarte Tatin
Discover our mouthwatering tarte tatin recipe, where caramelised apples are paired with buttery puff pastry and a splash of dark rum. This decadent dessert may take a bit of effort, but the delicious results are well worth it.
Ingredients
SERVES 6
60g golden caster sugar
40g soft light brown sugar
1tsp mixed spice
50g butter
50ml dark rum (we used Wagyu Rum)
4 medium (or 6 small) apples (any eating apple), peeled, cored and halved
150g ready-made puff pastry (one sheet)
20–25cm skillet pan
Method
1. Heat a lidded BBQ to 180°C, setup for direct and indirect cooking. For the caramel, put the sugars and spice in a 20cm skillet pan over the direct heat. Keep a watchful eye – when it has melted into a dark golden caramel, take the pan off the heat and carefully stir in the butter, then the rum. Mix quickly and thoroughly.
2. Return the pan to the indirect area and cook the prepared apples in the caramel for about 15 minutes or until they start to soften slightly. Arrange the apples curved-side down in the pan and remove from the heat.
3. Unroll the sheet of puff pastry and use a 22-23cm plate as a guide to cut out a large circle. Drape the pastry over the apples, tuck the edges in around the fruit and bake indirect for 25-30 minutes or until the puff pastry is firm and golden.
4. Let the tarte tatin cool for 5 minutes, put a plate on top of the pastry and carefully turn over. Remove the pan and spoon over any left-over caramel. Eat immediately. Serve with cream or ice cream.
More Recipes Ideas from Kelly Bates
Method
1. Heat a lidded BBQ to 180°C, setup for direct and indirect cooking. For the caramel, put the sugars and spice in a 20cm skillet pan over the direct heat. Keep a watchful eye – when it has melted into a dark golden caramel, take the pan off the heat and carefully stir in the butter, then the rum. Mix quickly and thoroughly.
2. Return the pan to the indirect area and cook the prepared apples in the caramel for about 15 minutes or until they start to soften slightly. Arrange the apples curved-side down in the pan and remove from the heat.
3. Unroll the sheet of puff pastry and use a 22-23cm plate as a guide to cut out a large circle. Drape the pastry over the apples, tuck the edges in around the fruit and bake indirect for 25-30 minutes or until the puff pastry is firm and golden.
4. Let the tarte tatin cool for 5 minutes, put a plate on top of the pastry and carefully turn over. Remove the pan and spoon over any left-over caramel. Eat immediately. Serve with cream or ice cream.
