Salted Caramel and Rosemary Tart Tatin

If you cast your mind back (or scroll to the post before this) you may remember me regaling you in some detail how I was suddenly struck dumb(er) by the potential flavour combination of salted caramel and rosemary and how originally I envisaged it in some kind of apple dish (that at the time I couldn’t be arsed to make) well; hang on to your aprons people…I have pulled my finger out, and I have created, no…crafted… with my own fair hands, something…golden brown….

Oh yeah!

It’s a Salted Caramel and Rosemary Tart Tatin, and to replicate it’s wonder you need only read hither….

Salted Caramel and Rosemary Tart Tatin

You’ll need:-

For the tart:

200g Puff Pastry
12-14 medium Cox’s Apples
10g Butter – Melted
1 Tablespoon Caster Sugar
2 Heaped Tablespoons finely chopped fresh Rosemary
1 Lemon

For the Caramel:

50ml Water
100g Caster Sugar
25g Butter
2 Hefty pinches of Maldon Sea Salt

You’ll also need an 18cm baking or pie tin, 4-5 cm deep, preferably a solid one-piece job, not the removable bottom type.

On a lightly floured surface, roll out the pastry to around 2mm thick, place on a baking tray, and chill, covered with Clingfilm for 20 mins.

Cut a circle out of the pastry, 20cm in diameter. Prick all over with a fork and place back in the fridge.

Next, make the caramel. Put the water in a small saucepan, and scatter over the sugar. Let it absorb for a couple of minutes, then place on a medium heat and leave it. Don’t stir. Simmer until it turns a deep golden caramel colour, quickly stir in the butter and add your Maldon Salt. Quickly pour into your baking tin, turning to make sure the bottom is evenly coated.

Peel, halve and core the apples, placing into a bowl of water as you go, to which you’ve added a good squeeze of lemon juice.

Pre-heat the oven to 190C

Arrange your apples in the baking tin. First, sitting a half apple in the middle cut side up and topped with another half apple, cut side down. Place the rest of the apple halves upright around the edge in a circle. Cut the remaining apples into wedges and plug all the gaps. Really squeeze as much apple in as you can, the finished result will be better.

Brush melted butter over the top. Sprinkle with the caster sugar and the finely chopped Rosemary.

Bake the tin in the oven for 35 mins.

Remove and place your puff pastry circle over the top of the apples, tucking down the edges inside the tin with the handle of a teaspoon.

Place back in the oven, and bake for another 30-35 minutes, until the pastry is golden brown.

Finally remove and let it cool down, for a good 1-2 hours.

To unmould, slide a sharp knife around the edge, place a large plate on top and flip, giving it a gentle shake to release the tart.

Serve with Crème Fraiche or Vanilla Ice Cream.