Wood-Fired Apple Tarte Tatin

A tarte tatin made in a wood-fired oven is something genuinely special. The intense, even heat caramelises the apples beautifully, and the dough base picks up a subtle smokiness that lifts the whole dessert. Using pizza dough instead of puff pastry might sound unconventional, but it works brilliantly - you get a crisp, slightly chewy base that holds up to the sticky caramel far better than pastry does.

Ingredients

• 4-5 medium apples (Braeburn, Pink Lady, or Honeycrisp all work well)
• 75g unsalted butter
• 100g caster sugar
• 1 pizza dough ball (see our Classic Neapolitan Pizza Dough recipe)
• Pinch of sea salt
• A splash of Calvados or a drop of vanilla extract (optional)
• Apricot jam for glazing (optional)

Method

1. Heat your pizza oven to 200-220°C - you want moderate, steady heat for this rather than full pizza temperature.
2. In a cast-iron skillet on the oven floor (or on a hob if easier), melt the butter and sugar together, stirring occasionally. Cook until the mixture turns a deep golden caramel and starts bubbling. Add a splash of Calvados or vanilla if using, and a pinch of sea salt.
3. Peel, halve, and core the apples. Arrange them cut-side up in the caramel, packing them tightly - they'll shrink as they cook. Let them soften in the caramel for a few minutes.
4. While the apples cook, roll out your dough ball slightly thicker than you would for a typical pizza - about 5mm. You want it sturdy enough to hold the apples when inverted.
5. Drape the dough over the apples, tucking the edges down around the fruit inside the rim of the skillet.
6. Bake in your oven for 10-15 minutes, rotating the skillet as needed for even browning. The dough should be golden and puffed, and you should see caramel bubbling around the edges.
7. Remove from the oven and rest for 2-3 minutes - no longer, or the caramel will set and stick. Place a plate or board over the skillet, take a deep breath, and invert confidently in one smooth motion.
8. If you like a glossy finish, warm a spoonful of apricot jam with a splash of water and brush it over the apples.