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Tarte Tatin
recipe
(French: Tarte Tatin)
Ingredients:
- 150 g (5 ounces)
butter
- 125 g
(4 ounces) icing sugar
- 1 kg (2 pounds) of
tart apples (e.g. Cox or Bramley)
- Pastry (enough to
cover the pan --- see recipe below)
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Preparation
Time: 20 Minutes |
Cooking Time: 45 Minutes |
Recipe:
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Use the
butter to butter the inside of a high-sided oven pan (about 20 cm or 8 inches in
diameter). If you don't have a pan of this size, adjust the ingredient
quantities up or down appropriately.
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Sprinkle the sugar onto the
butter
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Peel and core the apples. Cut
into slices and lay them in the cake pan.
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Turn the oven on to 180ºC
(350ºF). This will allow the oven to pre-heat while you are doing the next step
(cooking on the stove top).
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Cook on the stove top on low
to medium heat for 10 to 15 minutes, until the sugar and butter caramelise. Be
careful not to burn the sugar.
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Put the pan into the
pre-heated oven for 15 minutes.
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Roll the pastry flat (if it
isn't already) and cut out a circle the size of the pan. Place the pastry onto
the top of the apples.
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Put the pan back into the over
for another 15 minutes.
Serving Hot
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Remove the pan and allow to
cool for a few minutes. If the tarte is stuck to the pan, use a spatula or knife
to gently separate the tarte edges and tarte bottom from the pan. Then put a
serving plate on top and flip over.
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Serve the tarte tatin.
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When filling the pan over,
make sure that you don't get any juice or hot caramel on yourself. If you do,
immediately turn on the cold water tap and hold the affected part of your
hand/arm under the cold water for a full minute.
Serving Cold
Notes:
For the
pastry, one would normally use a flake pastry or a short-bread
pastry. However, some people prefer to use other types (e.g. a
puff pastry). Feel free to use according to your preferences. If
using a normal pastry, it should be about a centimeter thick
(just under half an inch). If using a puff pastry, it should be
about a third this thickness as it will puff up during cooking.
Incidentally,
cheddar cheese goes very well with apple desserts, so feel free
to place some on the table along with this dessert.
For variations
on this recipe, click on
Tarte Tatin Recipes & History.
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