APPLE TARTE TATIN

Method

This is the French version of an apple tart which is rather nice. If you prefer you can replace the apples with pears, conference pears are a good substitute but make sure these are not over ripe or apricots.

For this recipe you will use a firmer apple than that of a traditional apple pie so don’t be tempted to use bramley or granny smiths because these will turn to mush and we are looking for a soft but structured apple at the end of the cooking.

You can either make this tarte in a large deep-frying pan that is suitable to go into a hot oven (check the handle) or use two pans, one for making the syrup the other for cooking the tarte.

For this recipe I use bought puff pastry. However, you can make your own. See Pastry

 

Apple Tart Tatin

On a floured surface, roll out the puff pastry to 4mm thick and prick it all over with a fork. Transfer to a baking tray, cover with cling film and chill in a fridge for 20-30. Cut out a 20cm circle or a circle that is slightly bigger than the pan / frying pan that you will be using, prick pastry again and chill again. Pricking the pastry will reduce the pastry rise.

Put the water in a small, heavy-based saucepan or the frying pan and add the sugar evenly over the surface. Let the sugar absorb the water for a few minutes, then place the pan on a medium heat and leave, do not stir as this will crystallise the sugar syrup. when the sugar has dissolved and formed a syrup. Simmer until it turns to a golden-brown caramel colour. Stir in the butter and immediately pour the caramel into an 18cm round baking tin, 4-5cm deep pan or if you are using your frying pan just remove it from the heat

Pre-heat the oven to 190°C/375°F/Gas Mark 5.

Peel 12 apple-halves upright around the edge of the tin. In the middle, sit half an apple, flat-side up, and top with another half apple. If you have any remaining apple cut these into slices and wedge them into the empty spaces, tightly packing as many pieces as you can into the tin. Brush the melted butter over the apples and sprinkle the caster sugar over the top.

Place the tin / frying pan in the oven and bake for 35 minutes, until the apples are partly cooked. Remove from the oven, place the pastry circle on top and tuck the edges inside the tin. Cook for a further 30 minutes, until the pastry is golden brown.

Remove the tarte tatin from the oven and leave to cool for 1-2 hours. Use a sharp knife inside the tin / frying pan to release the tart. Place a large dinner plate over the tart, turn it upside down, shaking gently to release the tart onto the plate.

Note: If you are using a softer fruit such as a pear or apricot reduce the pre-cook time. Pears 15min Apricots leave the pre-cooking out and just bake once with the pastry.