04/01/2013 § 1 Comment
The Tarte Tatin, tasty, impressive and beautifully french. If you’re looking for an easy to follow and fool-proof recipe, look no further!
- 320g/11oz plain flour
- 225g/8oz butter (cubed and chilled)
- 110g/4oz caster sugar
- 3 eggs
- 6 apples (I prefer Cox apples as they hold their shape and flavour when cooked, Granny Smith also works well)
- 110g/4oz caster sugar
- 110g/4oz butter
- squeeze of lemon juice
- Preheat the oven to 250C/Gas 9.
- To make the pastry, sift flour and sugar into a large bowl. Add butter and rub into the flour with your fingertips until it reaches a sandy texture. Don’t worry, it will happen! Add the eggs one at a time until the dough comes together. You can do this in a food processor, but where’s the fun in that!
- Remove the dough and flatten slightly, clingfilm tightly and allow to cool in the fridge for at least an hour.
- Whilst the dough is chilling in the fridge, lets start on the filling! First peel and core the apples. Cut them into 8 wedges. Add the wedges to a bowl with the lemon juice (this is so they don’t go all brown and nasty).
- In a heavy bottomed pan over a medium heat add 90g sugar and a couple of teaspoons of water. Cook the sugar until it reaches a pale golden colour but do not stir, as this will cause large sugar crystals forming and create a grainy textured caramel.
- Remove from the heat and add the drained apple pieces to the pan in a single layer. Try and create a spiral pattern for that extra special look but be careful as the caramel is VERY hot. Pop the apples in the oven for around 10-12 minutes, just until the apples have softened slightly.
- Whilst the apples are softening, it is time to roll out the pastry. Place a 40cm piece of greaseproof paper on the side, put the dough on top and cover with another piece of greaseproof. Roll the dough until it is around 1cm thick and using a sharp knife, cut a rough circle that is slightly bigger than the pan your apples are in.
- After your apples are cooked slightly, remove from the oven and cover them with the dough, tucking any excess dough into the sides using a spoon.
- Cook until the pastry is golden brown, around 25 minutes, but keep an eye on it!
- After it has cooked, get a plate that is larger than your pan by a few cm and place it on top of the pan. Get a dry tea towel and cover your hand with it and quickly but carefully flip the tart onto the plate. Voila! You have now made a Tarte Tatin, now cut yourself a big slice and serve warm with a good helping of vanilla cream.
Mine is served with some honey apple crisps and some hazelnut sugar decorations, recipes coming tomorrow!
Any questions please feel free to comment below, would be great to hear from you!