Apple Tarte Tatin


IMG_3575The one and only Tarte Tatin.  In this recipe I’ve used a full puff pastry, but rough puff should be perfectly fine.  This classic is all about showing off the fruit.  It doesn’t need anything else – just apple and caramel.  The choice of apple is critical here – you need something with a good flavour, not too sweet and a variety which will hold it’s shape.  I’ve used some of our Charles Ross straight off the tree – a mix of very ripe and a little under.  Mixing ‘eaters’ and ‘cookers’ also works well

Beware!!! The caramel and apple juices are extremely hot and can be plentiful.  It’s best to turn out the tarte quickly and with assistance.  Oven gloves & long sleeves are recommended!

Makes 1 * 20cm Tart

Ingredients

  • ½ batch of all butter Puff Pastry (300g)
  • 5 Apples, peeled, cored and halved
  • 200g White Sugar
  • 3 tbsp Water
  • 50g Butter

Method

  • Roll the pastry out about 4-5mm thick and cut out a 20 cm round.  Set aside to rest in the fridge
  • Put the sugar into a 20cm oven proof frying pan and add the water.  Leave for a minute to soak through then bring to a rolling boil on the hob
  • DO NOT STIR!!!  Shake the pan carefully as the syrup cooks.  Eventually the syrup will start to turn golden – you’ll get a toffee smell first
  • Watch it carefully – you don’t want it to burn but you do want a red-brown colour.  When you have this immediately remove from the heat, add the butter and stir well with a wooden spoon
  • Carefully place all of the apples in to the  caramel, round side down.  Cut some of the apples if necessary to fill all of the spaces
  • Return to the hob and cook for 10 minutes taking care not to boil the caramel over the side of the pan
  • Cover with the pastry, carefully pushing the edges down the sides of the pan and cut a hole in the centre to allow steam to escape
  • Bake in a preheated oven, 210oC for about 30 minutes until the pastry is risen and golden
  • Set aside for 5 minutes to cool, then place a large dinner plate over the top of the pan
  • Carefully invert the pan and catch the tarte on the plate.  Beware!!!! There is likely to be a lot of hot juice
  • Serve hot or cold
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