Tarte tatin

Tarte tatin

By
From
So French So Sweet
Serves
6-8

The Tatin has to be one of the most well-loved French desserts. Take great care when you turn the tart out of the pan. I use a cast-iron skillet, but any heavy-based ovenproof frying pan will work well.

Ingredients

Quantity Ingredient
5-6 medium golden delicious apples
pinch ground cinnamon
150g sugar
50g butter
350g Puff pastry

Method

  1. Preheat the oven to 220°C.
  2. Peel, core and quarter the apples, then sprinkle with the cinnamon.
  3. Put the sugar and butter in a 20 cm heavy-based ovenproof frying pan. Add the apple quarters, tightly packing them in a single layer.
  4. Place the frying pan over medium heat and cook the apples for 10 minutes or until the caramel in the bottom of the pan is just beginning to turn golden brown and the apples are soft. If the apples are still firm, place the pan in the oven for about 2 minutes. Don’t worry if there seems to be a lot of juice in the pan – it will be absorbed by the apples during baking.
  5. Roll out the pastry to a circle a little larger than the pan, about 5 mm thick. Prick the pastry with a fork. Place the pastry on top of the apples and ease it down between the apples and the side of the pan.
  6. Bake the tart for 15–20 minutes or until the pastry is dry and golden brown. Set aside for 10 minutes. Place an upside-down serving plate on top of the pan and hold it against the pan as you carefully invert the pan and unmould the tart. Serve warm or cold.
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