Tarte Tatin Recipe

  
 

Pies And Tarts Recipes - Tarte Tatin

Ingredients

  • 225g/1/2lb puff or short crust pastry

  • 10-12 large Golden Delicious apples

  • 115g/1/2 cup butter, cut into pieces

  • 115g/1/2 cup caster sugar

  • 2.5ml/1/2 tsp ground cinnamon

  • crème fraiche or whipped cream, to serve

Method:

  1. On a lightly floured surface, roll out the pastry to a 28cm/11in round less than 5mm/1/4in thick. Transfer to a lightly floured baking sheet and chill.

  2. Peel, halve and core the apples, sprinkle with lemon juice.

  3. In a 25cm/10in tarte tatin tin, cook the butter, sugar and cinnamon until the butter has melted and the sugar has dissolved. Cook for 6-8 minutes until the mixture is a medium caramel color. Remove from the heat and arrange the apple halves, standing on their edges, in the tin.

  4. Return the tin to the heat and simmer for 20-25 minutes until the apples are tender and colored. Remove from the heat and cool slightly.

  5. Preheat the oven to 230'C/450'"F/Gas 8. Place the pastry over the apples and tuck the edges inside the tin around the apples. Pierce the pastry in two or three places, then bake for 25-30 minutes until the pastry is golden and the filling is bubbling. Cool in the tin for 10-15 minutes.

  6. To serve, run a sharp knife around the edge of the tin to loosen the pastry. Cover with a serving plate and carefully invert the tin and plate together. It is best to do this over a sink in case any caramel drips. Lift off the tin and loosen any apples that stick with a palette knife. Serve the tart warm with crème fraiche or whipped cream.