Tatin Tart

Thirty sorts of apples can be found on the markets at the moment and, as the apple is the fruit with glitches that is the most consumed in France and in the world, let us try this unforgettable Tarte Tatin, particularly famous and this one is an adaptation of the recipe that I got from my grand-mother…

Ingredients for 4 to 6 people:

  • 200 g (7 oz) short crust pastry
  • 8 large Apples, peeled, halved and cored

For the Caramel :

  • 1/2 Lemon juice
  • 200 g (8oz) caster sugar
  • 100 g (5 Tbsp) butter

On a floured surface roll out the pastry and prick it all over with a fork. cut out a 20 cm ( 8 inch) circle and place it on a baking tray and refrigerate to prevent shrinkage whilst cooking.

Put the sugar in a saucepan and scatter with the butter over it. Place the pan on a medium heat and let the sugar slowly cook until it gets golden brown. immediately pour the lemon juice into your baking tin. Pre-heat the oven to 230°C (410°F). Arrange the apples halves upright around the edge of the tin to complete a full circle. then top with the other half apples. Cut the remaining apples into slices and wedge them into the empty spaces. Continue cooking for 25 minutes

Place the pastry circle on top of the hot apples and tuck the edges of the pastry around the edges of the tin. Cook for further 15 minutes or until the pastry is golden brown. leave the Tatin Tart for 30 minutes until warm.

to umould the tart place a large dinner plate over the tart and holding both tin and plate together, turn it upside down shaking it gently sideways to release the tart on to the plate and enjoy as is or with some whipped cream.

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