Recipe courtesy of Chuck Hughes
Total:
1 hr 35 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 35 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1/4 cup butter
  • 1 cup sugar
  • 15 golden delicious apples, cored, peeled and quartered* (See Cook's Note)
  • Juice of 1 lemon
  • 8 ounces /225 g puff pastry dough
  • Sponge toffee or sponge toffee ice cream, for garnish, recipe follows
Sponge Toffee
  • 1 cup sugar
  • 1 cup corn syrup
  • 1 tablespoon vanilla
  • 1 tablespoon baking soda

Directions

Watch how to make this recipe.

Place a 12-inch nonstick skillet on the stove top on medium heat. Melt the butter with sugar and stir until it starts to caramelize, about 15 minutes. Remove from heat and let cool slightly. Preheat the oven to 350 degrees F. 

In the same skillet, layer the apples in a circular pattern making sure they are tightly placed and cover the whole surface of the pan. Add another layer of apples and cover them with puff pastry dough folding the dough inside the edges of the pan. 

Put the tatin pie in the oven and bake for 30 minutes or until the crust is golden brown. 

Remove the tatin pie from the oven and let sit for 5 to 10 minutes before flipping the pie.

Sponge Toffee

For Sponge Toffee: Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved. Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes. 

Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered. 

Let cool for about 30 minutes and break into pieces.

Chocolate Dipped Sponge Toffee: Dip the sponge toffee in chocolate for a homemade crunchy treat.

Sponge Toffee Ice Cream: Mix sponge toffee pieces into prepared ice cream.

Cook's Note

Tatin dish can be substituted for a skillet. Golden delicious apples can be substituted by Granny smith or Cortland apples or any other apple that holds when cooked. You can use a candy thermometer or a simple trick: take a spoon and drop a tiny drizzle of the mixture into a bowl of water. If it crystallizes, you've reached the hard crack stage.

Categories:

IDEAS YOU'LL LOVE

Tarte Tatin

Recipe courtesy of Laura Calder

Apple Tarte Tatin

Recipe courtesy of Kelsey Nixon

The World-Famous Tarte Tatin

Tarte Tatin

Recipe courtesy of Dave Lieberman

Tarte Tatin

Recipe courtesy of Patrick Laget

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Dinner at Tiffani's

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Unwrapped

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Dinner at Tiffani's

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Unwrapped

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c