Recipe – Tarte Tatin
This tart is the finest way to eat apples and pastry I have found and it is surprisingly easy to make.
You will need:
4 x 8-10cm oven proof round dishes or one larger dish
6-8 Braeburn apples – peeled, cored and quartered – do not worry if they discolour
400g caster sugar
150g unsalted butter
Four discs of rolled puff pastry, about 5mm thick and just larger than the dish or dishes – homemade or bought
- Preheat oven to 190c and place dishes on an oven proof tray
- Pour all the sugar into a large, dry saucepan and place on a medium heat. Use a whisk to move the sugar around the pan until it is a medium caramel colour.
- Remove from the heat and add the butter, whisk until the butter and caramel are emulsified. Be careful as it is very hot and will bubble.
- Pour equal amounts into the four dishes and allow to cool for 2-3 minutes. Place 6-8 apple quarters, depending on size, into the soft caramel mix and overlap.
- Place the puff pastry discs onto the apple and tuck the side down over the edges; the pastry will soften and hug the apples.
- Place in the oven for 25mins and check to see if the pastry is cooked and the apples are caramelised. You can remove the pastry if cooked and return the dishes to the oven for a further 10-15 minutes to finish caramelising, replacing the lids afterwards.
The tarte tatins can be fully cooked, left to cool down and reheated for about 10-12 minutes at 170c. Turn out onto plates and pour over any remaining sauce. Place a scoop of your favourite ice cream in the middle and enjoy!
Edward Halls
Head Chef
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