Tarte tatin recipe

Tarte tatin recipe

Chef 'JC' from L'Absinthe restaurant proudly uses Cox apples, but Granny-Smith will also do. As long as the apple is acid and firm enough to survive a long cooking… go for it.

You will need a skillet for this dish – a pan that you can put on the stove and then in the oven. The base should be about 20-25cm.

Ingredients

  • 300 g caster sugar
  • 150 g unsalted butter
  • 15 Cox apples
  • 400 g puff pastry
  • 10.6 oz caster sugar
  • 5.3 oz unsalted butter
  • 15 Cox apples
  • 14.1 oz puff pastry
  • 10.6 oz caster sugar
  • 5.3 oz unsalted butter
  • 15 Cox apples
  • 14.1 oz puff pastry

Details

  • Cuisine: French
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins
  • Serves: 8

Step-by-step

  1. Pre-heat the oven to 200C. Peel the apples, cut them in half and remove the central part and the seeds. Put to side.
  2. Preheat the oven-proof pan over medium heat and melt the sugar in it. As it melts, it will go brown and gooey (`caramelized'). Keep stirring slowly.
  3. Turn heat off; add the butter and stir until smooth and homogeneous.
  4. Now put the apples into the same pan with the cooked sugar mixture, placing them in a circle, working from outside in. It doesn't really matter how you place them, but make sure you pack in as many as you can so they can hold together even if they shrink during cooking.
  5. Put puff pastry on top, gently pressing. Place the pan in the pre-heated oven and bake about 25-30 minutes at 200C. When done, pastry will be golden brown.
  6. Remove from oven and let it sit for 10 minutes to cool then place a large plate over the pan and flip over to release the tart (please be extra careful in this process and protect your hands with a towel. hot caramel is merciless). Place back or rearrange any wild piece of apple that moved during the flipping .Et voila! Your piping hot delicious tarte tatin is ready.

You might also like

Fig and date tart

Bramley apple cake

Apple and plum cake

 

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.