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lindagray

Tarte tatin

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Tarte tatin

They say this French apple tarte was made by mistake in 1898 by Stephanie Tartin when trying to make a traditional apple pie. When she accidentally left the apples in sugar and butter too for long in the pan, in a hurry to rescue the dessert she put the pastry base on top of the burning fruit and placed the pan in the oven. She supposedly served the upside-down tart to her guests at Hôtel Tatin and the result turned into the hotel’s signature dish. Although the tarte’s origin is disputed, the delicious result is not.

Ingredients

900g (around 6) Braeburn apples, peeled, cored and cut into quarters (you could also use Cox’s Orange Pippin or Adam’s Pearmain)
100g caster sugar
60g unsalted butter, diced
30g unsalted butter, melted
300g all-butter puff pastry, rolled into a 24cm round (3mm thick), lightly pricked with a fork

Method

Pre-heat your oven to 180°C/160°C/gas 6.

Put the tarte tatin dish on the hob, and over a medium heat cook the sugar and diced butter to a brown caramel. The Emile Henry dish is ideal for making sure the caramel stays dark but doesn’t burn.

Arrange the apple quarters very tight, around the edges first, with the core facing up and towards the centre, then fill in the middle part of the mould the same way, press with your hands gently to ensure there are no gaps, and brush with melted butter.

Cook in the preheated oven for 30 minutes.

Remove from the oven and place the disc of puff pastry on top, tuck in the edges and, with a knife, prick a few holes in the top to allow some of the steam to escape during cooking.

Cook in the oven for a further 40 – 45 minutes until the puff pastry is golden brown and crisp.

Allow to cool at room temperature for about 1 hour before de-moulding, apple-side up, on to the serving platter.

 

french cuisine 90.jpg

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