{"product_id":"wood-fired-apple-tarte-tatin","title":"Wood-Fired Apple Tarte Tatin","description":"\u003cp\u003eA 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.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e4-5 medium apples (Braeburn, Pink Lady, or Honeycrisp all work well)\u003c\/li\u003e\n  \u003cli\u003e75g unsalted butter\u003c\/li\u003e\n  \u003cli\u003e100g caster sugar\u003c\/li\u003e\n  \u003cli\u003e1 pizza dough ball (see our \u003cstrong\u003eClassic Neapolitan Pizza Dough\u003c\/strong\u003e recipe)\u003c\/li\u003e\n  \u003cli\u003ePinch of sea salt\u003c\/li\u003e\n  \u003cli\u003eA splash of Calvados or a drop of vanilla extract (optional)\u003c\/li\u003e\n  \u003cli\u003eApricot jam for glazing (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eHeat your pizza oven to 200-220°C - you want moderate, steady heat for this rather than full pizza temperature.\u003c\/li\u003e\n  \u003cli\u003eIn 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.\u003c\/li\u003e\n  \u003cli\u003ePeel, 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.\u003c\/li\u003e\n  \u003cli\u003eWhile 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.\u003c\/li\u003e\n  \u003cli\u003eDrape the dough over the apples, tucking the edges down around the fruit inside the rim of the skillet.\u003c\/li\u003e\n  \u003cli\u003eBake 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.\u003c\/li\u003e\n  \u003cli\u003eRemove 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.\u003c\/li\u003e\n  \u003cli\u003eIf you like a glossy finish, warm a spoonful of apricot jam with a splash of water and brush it over the apples.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57501479666048,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/Apple_Tatain_535e500e-8d34-42f5-a2e7-44e4965cc77a.png?v=1772397768","url":"https:\/\/kitcheninthegarden.co.uk\/products\/wood-fired-apple-tarte-tatin","provider":"Kitchen In The Garden","version":"1.0","type":"link"}