from Tatiana's notebook · Desserts
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.
- Prep
- 1 Hour
- Total
- 1 hour 30 min
- Makes
- 8 servings
Jump to the methodAdded September 2011
You'll need
- 100g salted butter
- 100g sugar
- 6 apples (e.g.: Granny Smith)
- 400g of Shortcrust Pastry (Do NOT blind bake)
- 200g plain flour
- 100g unsalted butter
- 1 tbsp icing sugar
- 1 beaten egg
Method
Preheat the oven at 180 degrees. Grease a pie dish.
Peel and core the apples and cut them into quarters.
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.
Caramelize sugar and butter 
Cook the Apples The apples should be well coated with the caramel. Leave them to cook for about 5 minutes more, stirring from time to time.
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.
Put apples in dish 
Cover with Short Crust Pastry 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.
Cook the Tarte Tatin for 30-35 minutes.
Remove the Tarte from the oven and allow to rest for about 5 minutes.
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
