Apple Tarte Tatin On The Everhot

Serves 6–8

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Ingredients

For the tart
• 6–7 Granny Smith apples
• 120g unsalted butter
• 150g caster sugar
• 1 vanilla pod, split (optional)
• 1 tbsp lemon juice
• 2–3 tbsp Calvados or good brandy
• 1 sheet all-butter puff pastry
• Pinch of fine sea salt

To serve

• Thick crème fraîche

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Equipment

• Heavy Everhot-safe frying pan or Tatin dish (24–26cm)

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Method

1. Prepare the apples
Peel, quarter, and core the Granny Smith apples. Toss lightly with the lemon juice and set aside.

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2. Make the caramel (on the hob plate)
Place the pan on the hot plate of the Everhot. Sprinkle the sugar evenly over the base and allow it to melt undisturbed.

Let the caramel colour to a deep amber — this may take a little longer than on gas, but don’t rush it.

Add the butter carefully and swirl to combine. Season with a pinch of sea salt and add the vanilla pod if using.

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3. Cook the apples (hob plate)
Remove the pan briefly from the heat and arrange the apples very tightly, rounded side down, packing them firmly.

Return to the hot plate and cook for 15–20 minutes, spooning the caramel over the apples occasionally. The apples should soften, release juice, and sink slightly into the caramel.

Add the Calvados or brandy and allow it to bubble and reduce. Flambé if you like. The caramel should be thick and syrupy, not loose.

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4. Add the pastry
Roll the puff pastry slightly thinner than it comes. Cut a circle just larger than the pan.

Lay it over the apples, tucking the edges down around the fruit. Prick a few holes to allow steam to escape.

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5. Finish in the Everhot hot oven
Transfer the pan to the Everhot hot oven and bake for 25–30 minutes, until the pastry is fully cooked, deeply golden, and crisp.

If the top colours too quickly, slide the pan down a shelf or move briefly to the roasting oven.

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6. Turn out
Remove from the oven and rest for 5 minutes only.

Place a large plate over the pan and invert confidently in one smooth movement. Lift off the pan carefully and nudge any apples back into place.

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To serve

Serve warm with thick crème fraîche.

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Everhot chef’s notes
• Everhots give gentle, even heat — let the caramel do its thing and resist fiddling.
• Pack the apples tighter than you think; they will collapse more than expected.
• Turning out too late will set the caramel — 5 minutes is the sweet spot