Outdoor Cooking & Charcoal Oven Recipes / Bake

Apple tarte Tatin baked in the Charlie Oven

Cooked in the Charlie Charcoal Oven

Apple Tarte Tatin

Bramley apples, buttery caramel and a lid of puff pastry. Turn this tarte tatin out after baking in Charlie and the glossy fruit becomes the top. A scoop of ice cream against the warm tart is hard to improve on.

Gary BrindleCharlie Oven Customer
Bake
Prep25 minutes
Cook35 minutes
Serves6 to 8
DifficultyMedium
Oven temperature200°C (390°F)
RackLower rack to caramelise, then upper rack to bake
CharcoalThree quarters of a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/en-us/blogs/charcoal-recipes/apple-tarte-tatin

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Ingredients

Equipment

Method

Setting up Charlie
  1. Light your Charlie Oven and allow the charcoal to establish
  2. Stabilise the oven temperature to 200°C (390°F)
  3. Position a low shelf above the coals for the initial caramelising stage
  4. Have an upper level shelf ready for the pastry baking stage
  1. Cut a 25cm diameter disc of ready made puff pastry using the ovenproof pan as a template. No need to roll the pastry, use at the thickness it comes from the packet. Cover and keep cool in the fridge.
  2. Press the butter evenly over the base of your ovenproof pan.
  3. Sprinkle approximately 100g of the caster sugar over the butter.
  4. Core, peel and quarter the Bramley apples. Arrange the apple quarters onto the sugar and butter with the cut sides facing upwards for a professional appearance. Sprinkle the remaining sugar and spread the vanilla bean paste over the apples.
  5. Place your pan on a low shelf above the coals of your Charlie Oven at 200°C (390°F). Close the door and leave for 10 minutes to allow the butter, sugar and apple juices to caramelise.
  6. Remove the pan from the oven and allow to cool for 5 minutes, then place the puff pastry disc over the apples and tuck it under the apples slightly.
  7. Cut a few slits in the pastry to allow steam to escape. Place the pan back in the Charlie Oven on an upper level shelf for more indirect heat. Close the door and bake for 20 minutes.
  8. Remove the tarte from the oven and allow to cool for 15 minutes.
  9. Turn out onto a serving plate by placing the plate over the pan and inverting. Use a spatula or palette knife if needed, taking care not to spoil the presentation.
  10. Serve warm with vanilla ice cream, cream or both.

Tips

  • Bramley apples can be replaced with dessert apples or other fruits such as pears and apricots
  • Use the ovenproof pan as a template when cutting the puff pastry disc for a close fit
  • Arrange apple quarters with cut sides facing upwards for a professional finish when turned out
  • Allow the tarte to cool for 15 minutes before turning out to help the caramel set slightly
  • No need to roll the puff pastry: use it at the thickness it comes from the packet

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The cook

Gary Brindle

Charlie Oven Customer

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Frequently asked questions

  • Can I use other apples for tarte tatin?

    Yes. Bramley apples can be swapped for dessert apples, or for other fruit such as pears and apricots. Core, peel and quarter them, and arrange the pieces cut side up for a neat finish when turned out.

  • Why does the tarte tatin move racks during baking?

    The low shelf above the coals caramelises the butter, sugar and apple juices in 10 minutes. Once the pastry is on, the upper shelf gives more indirect heat while it bakes for 20 minutes.

  • Do I need to roll the puff pastry?

    No. Use ready made puff pastry at the thickness it comes from the packet. Cut a 25cm disc using the ovenproof pan as a template, then cover it and keep it cool in the fridge until needed.

  • When should I turn out the tarte tatin?

    After it has cooled for 15 minutes, which helps the caramel set slightly. Put a serving plate over the pan and invert it, then serve warm with vanilla ice cream, cream or both.