45min 4 ppl
Vegan Tarte Tatin
82 minutes
4 people
Hardover 60 min or 12+ steps
82 min · 10 steps
Hard: over 60 min or 12+ steps
620 kcalper person
Protein 5g
Carbs 88g
Fats 28g
About this dish
Caramelising the apples twice — once on the hob and again in the oven — builds the deep, bitter-edged caramel that separates a proper tarte tatin from a soggy apple tart; an all-butter-style vegan pastry made with chilled coconut oil delivers the shatter and richness of the classic without compromise.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Fresh Produce
- Granny Smith applesabout 5 medium, peeled, cored and quartered1 kg
Dairy & Eggs
- Vegan block buttercubed60 g
Dried Goods
- Plain flourplus extra for dusting200 g
- Caster sugar1 tbsp
- Caster sugar140 g
Spices & Seasonings
- Fine sea salt¼ tsp
- Vanilla extract1 tsp
- Ground cinnamon½ tsp
- Fine sea salt1 pinch
Oils & Condiments
- Refined coconut oilsolid and well-chilled, cut into 1cm cubes120 g
- Calvados or apple brandyoptional1 tbsp
Other
- Ice-cold water60 ml
Utensils
- Ovenproof heavy-based skillet (cast iron ideal)
- Rolling pin
- Mixing bowl
Method
1
Combine the flour, caster sugar and salt in a large bowl. Add the chilled coconut oil cubes and rub between your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. Drizzle in the ice-cold water one tablespoon at a time, stirring with a fork until the dough just comes together. Shape into a flat disc and wrap.
Approx. 10 minutes
2
Rest the pastry in the refrigerator for at least 1 hour, or up to 24 hours.
Approx. 2 minutes
3
Peel, core and quarter the apples.
Approx. 5 minutes
4
Set a 24cm ovenproof, heavy-based skillet (cast iron is ideal) over medium heat. Add the caster sugar in an even layer and cook without stirring until the edges begin to melt, then gently swirl the pan until you have a deep amber caramel — this should take 8–10 minutes. Watch carefully; it should smell nutty and look like dark honey.
Approx. 9 minutes
5
Remove the pan from the heat and add the vegan butter cubes, vanilla, cinnamon, salt and calvados if using. Swirl until the butter melts and the caramel is smooth — it will bubble aggressively.
Approx. 3 minutes
6
Return the pan to medium heat. Arrange the apple quarters tightly on their sides in concentric circles, packing them as closely as possible as they will shrink. Cook without stirring for 12–15 minutes until the apples are just tender and the caramel is thick and gurgling around them.
Approx. 13 minutes
7
Remove the pan from the heat and leave to cool for 15 minutes while you preheat the oven to 200°C, or 180°C for a fan oven, or gas mark 6.
Approx. 3 minutes
8
On a lightly floured surface, roll the chilled pastry into a circle approximately 26cm in diameter and 3–4mm thick. Drape it over the rolling pin and lay it over the apples in the pan, gently tucking the edges down inside the rim of the pan around the apples.
Approx. 8 minutes
9
Transfer the pan to the oven and bake for 25–28 minutes until the pastry is deep golden and the caramel is visibly bubbling up at the edges.
Approx. 26 minutes
10
Remove the pan from the oven and leave to cool in the pan for exactly 10 minutes — no longer, or the caramel will set and the tart will stick. Place a large serving plate or board firmly over the pan and invert in one confident motion. If any apple quarters shift, press them back into place with a spoon.
Approx. 3 minutes
