Tarte Tatin


Use a range of autumn apples to get the tang and sweetness of the varieties then a treat of French butter to give the buttery caramel topping.

tarte tatin

Serves 6

Ingredients

4 medium sized apples (150 g each) – 2 Cox, 2 green (Granny Smith) , 1 cooking apple (150 g)

200 g granulated sugar

50 g French unsalted butter

50 ml water

pinch of salt

Shortcrust Pastry

220 g plain white flour

30 g caster sugar

120 g French unsalted butter

1 medium egg, beaten + 1 tablespoons cold water

Method

  1. Preheat the oven to 200C. Choose a cm round pan that cooks on top of the stove and in the oven.
  2. Make the pastry. Mix the sugar with the flour, add pieces of butter and rub in or use a food processor to make breadcrumbs.
  3. Stir in the beaten egg with water and mix to a soft but not sticky dough.
  4. Shape into a ball and leave to chill in the fridge for 20 minutes.
  5. Peel and core the apples, cut into quarters and leave uncovered in the fridge.
  6. Put the sugar in a large, heavy frying pan with 50 ml water and cook gently and stir until it becomes golden. This takes about 4-5 minutes depending upon the heat.
  7. Remove from the heat and stir in the butter and salt.
  8. Arrange the apples in the sugar and butter in the pan, round side down. Cut into smaller pieces if there are gaps. Cook for 5 minutes then leave to cool. If the apples are too wet, remove and cook down the buttery caramel. Put the apples back.
  9. Roll out the pastry to make a circle slightly larger than the pan. Put the pastry on top of the pan and tuck in around the fruit.
  10. Bake for 30 minutes until golden then cool for 5 minutes.
  11. Put a plate on top and turn the pan over so that the tarte turns upside down onto the plate.
  12. Serve with creme fraiche.

4 Comments

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4 responses to “Tarte Tatin

  1. Thankyou Barbara – come and taste it soon!

    Like

  2. Thankyou so much Gillian – the new requirements for food teaching seem so similar to what we taught in 1970! I wish food teaching could be more relevant to modern needs with less time to make flaky pastry and lemon meringue pie! Tried pasta making yesterday and concluded I was wasting my time. Oh well. Jenny

    Like

  3. Gillian Lyndsay

    I do enjoy reading your pieces about teaching cookery in the 70s, It is all so familiar and makes me smile. I enjoyed the Bristol University anecdote! I am still working “at the chalk face” and still enjoy it, in a somewhat masochistic way, reflecting how little has really changed during a 40 year career. Today, working with some Year 3 children, we made Anzacs and Melting Moments and compared them,

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  4. Barbara

    Yum yum

    Like

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