CLASSIC FRENCH TARTE TATIN

Bonjour! Today I am showing you how to make a classic french dessert; the apple tarte tatin. This is always a favourite at dinner parties, I recommend you give it a go. Happy cooking!

Ingredients (serves 6):

  • 5 apples (granny smith)

  • ½ lemon 

  • 1 ready rolled puff pastry

  • 100 g golden caster sugar

  • 85 g unsalted butter, cubed 

  • 1 tsp vanilla paste

For the caramel sauce:

  • 60 g golden caster sugar

  • 80 ml double cream 

For serving:

  • Vanilla ice cream or creme fraiche


METHOD:

1- Prepare the apples: Preheat the oven to 180 C/360 fan/4 gas mark. Peel, core, and cut the apples in quarters. Place in a bowl with the lemon juice to prevent browning. Set aside.

2- Cut the pastry: Roll out and cut the puff pastry into a circle, using the pan upside down as a guide. Lightly prick all over with a fork, place on a baking sheet and freeze while preparing the caramel.

3- Make the caramel: In the ovenproof pan, cook the sugar over medium heat until it dissolves and turns golden brown. Stir in the butter and vanilla. Don’t worry if the caramel looks like it splits. It will come together in the oven. 

4- Build and cook tatin: To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Place the pastry over the apples, pressing down gently in the side to cover the apples. Transfer to the oven and bake for about 40-45 minutes, or until the puff pastry turns golden brown and caramel is bubbling. Out of the oven, give the tatin 20-30 minutes to cool down, run a knife around the edges and carefully turn upside down onto a serving plate. 

5- Make the caramel: In a small saucepan, cook sugar over medium heat until it dissolves and turns golden brown. Stir in double cream, mixing to combine. Set aside to cool. The caramel thickens as it cools down. To serve; reheat for a few minutes and drizzle over the tarte tatin. 

Camille AubertAPPLEComment