Wild Apple Tarte Tatin

Kamado Joe Edition – Split Pan

7 ingredients•Prep: 20 mins•Cook: 40 mins

Create an account in order to save recipes from Ilan Hall

Create Account

Recipe.Site

Your account will work across all sites built on Recipe.Site

Ilan Hall•

June 20, 2025

Two golden, caramel-soaked tartes made with foraged apples, finished with flaky sea salt and rosemary, and baked over live fire in stainless steel.

Ingredients (7)

Preheat Kamado Joe to 375 °F with heat deflectors for indirect cooking.
In each stainless steel pan, melt half the sugar (50g) over medium heat until deep amber caramel forms.
Stir in half the butter (25g) and a pinch of salt into each pan.
Add apple halves to each pan, cut side up.
Simmer for about 10 minutes, turning gently to coat.
Drape a puff pastry half over each pan and tuck edges in.
Set both pans inside the Kamado Joe and bake uncovered for 30–40 minutes, until puffed and deeply golden.
Let cool for 10 minutes. Carefully invert each tart onto plates.
Finish both with a sprinkle of flaky sea salt and chopped rosemary.