Tarte Tatin

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Two French sisters who run the Hotel Tatin in Lamotte- Beuvron created the tarte Tatin accidentally. Stepanie Tatin was renowned locally for her beautiful crusty caramelised tarts. The legend says that during a very busy service, she placed the tart upside down in the oven and was surprised by the guest’s positive reaction as she served the strange dessert.

The tart gained its popularity when it appeared on the famous Maxim’s Restaurant menu.

 

Serves 4

Cooking time: 1h10

 

Ingredients

900gr (about 6) Braeburn apples

100 g caster sugar

60 g unsalted chilled butter diced

30 g unsalted melted butter

300 g all butter puff pastry

 

Method

  • On a lightly floured surface, roll out the pastry to a 3 mm thickness and cut out a 25 cm circle (use a plate as a template). Lightly prick all over with a fork, place on a baking tray, cover and freeze whilst preparing the apples
  • Pre-heat the oven to 180 C
  • Peel, core and cut the apples into quarters
  • Place the sugar in a 20 cm ovenproof heavy-based frying pan (must have a metal handle) and place over a medium heat. Cook the sugar for 5 -7 minutes to a dark amber caramel syrup (it should just start to smoke). Turn off the heat and stir in the diced chilled butter.
  • Arrange the apple quarters very tightly in a circle around the edge of the frying pan first, round side down, and then fill in the middle. Gently press with your hands making sure that there are no gaps. Brush the fruits with the melted butter
  • Bake in the oven for 30 minutes and remove from the oven. Place the disc of frozen pastry on top – (it will very quickly defrost). Tuck the edges down the inside of the dish. Prick a few holes in the pastry to allow steam to escape.
  • Bake for 35/40 minutes until the pastry is golden brown.
  • Allow to cool down for up to one hour, and carefully turn the tart onto a shallow serving dish (allowing space for the juices)
  • Serve with crème fraiche or a scoop of good quality vanilla ice cream.

 

My tips:

The apple can be substituted with pears or plums.

Best to eat the tart warm to enjoy the soft caramel and crunchy pastry

The tart can be prepared the day before and reheated for 20 minutes at 150 degrees.

 

 

 

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