Tarte Tatin

This delicious pastry which name was made famous by the Tatin sisters combines the taste of caramel with the flavour of the apples cooked in butter under a golden pastry crust.

Ingredients

100g salted butter
100g sugar
6 apples (e.g.: Granny Smith)
1 quantity of Shortcrust Pastry
See our techniques page

200g plain flour
100g unsalted butter
1 tbsp icing sugar
1 beaten egg

Directions

Step 1

Preheat the oven at 180 degrees. Grease a pie dish.

Peel and core the apples and cut them into quarters.

Step 2

In a large pan, melt the butter with the sugar. Ensure the sugar is evenly spread in the pan. Caramelise butter and sugar until golden, then add the apples.

Step 3

The apples should be well coated with the caramel. Leave them to cook for about 5 minutes more, stirring from time to time.

Step 4

Take the pan of the heat. Place the apples in the pie dish, making sure that you pack them tightly together. Then pour the leftover caramel over the apples.

Step 5

Lightly dust a work surface with flour and roll out the pastry into a circle about 1cm thick and slightly larger than the dish.

Carefully lay the pastry over the apples, tucking it inside the edge of the pan.

Step 6

Cook the Tarte Tatin for 30-35 minutes.

Remove the Tarte from the oven and allow to rest for about 5 minutes.

Step 7

Then turn it out: place a large serving plate over the dish and, very quickly invert the tart in one swift movement, pastry side down.

Serve with cream or vanilla ice cream