Emulsifier Free Vegan Tarte Tatin
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Learn more →Ingredients
6 servings
For the pastry
- 1 sheet (about 8 oz) vegan puff pastry, thawed if frozen
For the caramel and apples
- 4 tbsp vegan butter
- ¾ cup organic cane sugar
- ¼ tsp fine sea salt
- 2 lb (about 4–5 medium) firm baking apples, such as granny smith or braeburn, peeled, cored, and halved
- 1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 400°F (205°C). On a lightly floured surface, roll the puff pastry sheet into a circle roughly 11 inches in diameter — just large enough to overhang a 10-inch skillet by about half an inch. Transfer to a parchment-lined plate or baking sheet and refrigerate while you prepare the apples.
- 2
Melt the vegan butter in a 10-inch oven-safe skillet over medium heat. Add the sugar in an even layer and cook without stirring until the edges begin to melt and turn amber, about 4–5 minutes. Then stir gently and continue cooking until the caramel is a deep amber color throughout and smells nutty, about 3–4 minutes more. Watch closely, as the caramel can darken quickly. Remove from heat and stir in the salt and vanilla extract.
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