Tarte tatin

This classic, French, upside down tarte is so easy to make (especially if you have a handy little apple peeler-corer-slicer machine) and easy to love to eat it too! The buttery caramel softens the apples as it seeps through it up to the bottom of the pastry which creates the most amazing apple-caramel flavours.

If you do not have a special tatin pan then just use a deep, ovenproof frying pan.

 

 

Ingredients

1 cup of sugar 50g of butter 4-5 big granny smith or cooking type of apple 100g of walnut - optional shortcrust or puff pastry - about 300g If you make the pastry: 125g flour 90g butter at room temperature pinch of salt 1 tbsp of sugar 1egg yolk 50ml of cold water or milk

Method

If you are making the pastry then put all the ingredients but the flour in the mixer and work it into a cream. Then add the flour and just mix until it comes together into a ball. Take the dough out of the mixer and wrap it in a cling film and let it chill in the fridge for minimum an hour. Preheat your oven to 180C degree. Peel and core all the apples and cut them into two and set the aside. Put the sugar into the pan and add a 2 tbsp of water to it and bring it to boil. Do not to stir it, just wait that it gets a bit golden caramel color (do not let it burn!). Take it off the heat, mix the butter in and then put the apples nicely in the pan and fill the wholes with walnut. Put it back on a gentle heat for about 5 minutes (without stirring or turning them) and then let it cool a bit. Roll out your pastry and cut out the size of the pan. Put it on top of the apple and slide it in the oven for about 20-25 minutes or until the pastry gets nice golden color. After taking the tart out of the oven let it cool for about 15 minutes and then - very carefully - by putting a big plate on top of the pan, turn it upside down. Serve it warm or cold with a dollop of cream, ice cream, custard or just by itself! Enjoy!
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