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Wood-Fired Tarte Tatin

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.

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Preparation time
20 mins
Cooking time
1hr 20 mins
Serves
6 people
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.

Perfectionists in the Art of Wood-Fired Cooking.

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