Tarte tatin

Tarte tatin

By
From
Encyclopedia of Food and Cookery
Serves
8

This luscious dessert of caramelised apples on a pastry crust appears on the menu of nearly every French restaurant. Golden delicious apples must be used. To make this tart you need a heavy, round flameproof dish – a cast iron frying pan with a screw-on handle is one idea, a small paella pan another – it is worth looking for a special pan for this famous dish. These are now available at specialty kitchen shops.

Pastry

Ingredients

Quantity Ingredient
150g plain flour
2 teaspoons caster sugar
90g butter, cut into small dice
1 egg yolk
1 tablespoon water, chilled

Filling

Quantity Ingredient
125g butter
295g sugar
10 large, ripe golden delicious apples, peeled, cored and cut into thin slices

Method

  1. To make pastry, sift flour and sugar into a bowl, make a well in the centre and place butter, egg yolk and water in well. Mix quickly with a fork to form a dough.
  2. To make this pastry with an electric beater, cream sugar with butter and incorporate egg and water. Mix for a few seconds, then add flour all at once. Do not beat any more when dough is formed. Roll in plastic wrap and chill for 1 hour.
  3. To make filling, place butter and sugar in a 23 cm round flameproof dish. Allow butter to melt on a gentle heat. Remove from heat and arrange apples, flat, in circles in the dish, packing them very tightly together. Return to heat and cook gently until butter and sugar form a pale caramel. This will take about 15 minutes. Do not allow caramel to become dark.
  4. While the apples are cooking, carefully roll out pastry dough to a 28 cm round. Remove dish from heat and cover apples with dough round, pushing edges inside dish.
  5. Place on a baking tray and bake in a preheated moderately hot oven (190°C) for 45 minutes, covering loosely with foil if browning too much. Stand for 10 minutes before inverting tart onto a heated dish. Serve tart warm, with lightly whipped cream if desired.
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