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Wood-Fired Tarte Tatin

   
Prep Time
20 mins
Cook Time
1hr 20 mins
Total Time
1hr 40 mins

Impress everyone at the dinner table when you present a whole apple tarte tatin cooked in your wood-fired oven. Braeburn apples slowly caramelised in sugar over hot embers and then finished with a layer of puff pastry before turning it upside down and serving with a dollop of vanilla ice cream. This is wood-fired cooking taken to another level! Try our easy to follow apple tarte tatin recipe.

Ingredients

  • 300g all-butter puff pastry
  • Plain flour, for dusting
  • 6 Braeburn apples, peeled
  • 100g golden caster sugar
  • 85g unsalted butter (60g chilled and diced, 25g melted)
  • High-quality vanilla ice cream, to serve

    Method

    1. Pre-heat your Fuego oven to 180°C.
    2. On a lightly floured surface, roll the pastry to a 3mm-thick round disc and cut a 24cm circle, using a plate as a guide. Lightly prick the pastry all over with a fork, place on a baking sheet, then cover with cling film and freeze while preparing the apples.
    3. Place the sugar in a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5 to 7 mins to a dark amber caramel syrup that’s starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
    4. Arrange the apple quarters very tightly in a circle around the edge of the pan, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the apples with the melted butter.
    5. Bake in your wood-fired oven for 30 mins, then remove and place the disc of frozen puff pastry on top – it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a couple holes in the centre of the pastry to allow steam to escape. Bake for a further 40 mins until the pastry is golden brown and crisp. To avoid the pastry from burning, cover with tin foil.
    6. Allow the tarte tatin to cool to room temperature for 1 hour before running a knife around the edge of the pan and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.

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      Tips & How To's
      Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)

      My Fuego wood fired pizza oven...

      “Our Fuego wood oven has transformed our restaurant! As a piece of kit, it is extremely versatile and controllable, allowing us to roast all of our meats and vegetables in the wood burning oven as well as using it as a charcoal grill during service. The flavour of everything coming out of the Fuego clay pizza oven is incredible due to the amazing smoky, charred tones added to the smell and taste of everything that’s cooked in it. It is not expensive to run as all the kiln-dried wood we use heats the wood fired pizza oven pretty quickly and it retains its temperature really well, only needing to add logs to the fire a few times over the course of service.”

      Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)
      Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)

      My Fuego wood fired pizza oven...

      “We wanted a traditional wood oven that ticked lots of boxes, for us it had to be made of brick for the authentic feel, have amazing functionality and great quality. Our Fuego clay pizza oven ticks them all. Our pizza nights are such a fantastic feature for the guests that stay in our holiday cottages and it’s a great way of bringing friends and family together for making those special memories. Highly recommended”

      Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)
      Dominic Reeve, Owner Lord Stones Country Park (North York Moors)

      My Fuego wood fired pizza oven...

      “The traditional methods used within its construction and the unrivalled ability to retain heat have thoroughly impressed us. It has been a welcome addition to our BBQ and live music events. We cannot recommend the Fuego brand enough and it has been extremely popular with our chefs and customers alike.”

      Dominic Reeve, Owner Lord Stones Country Park (North York Moors)