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Tarte tatin
Tarte tatin
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Transform a kitchen mishap into a delightful treat with this simple and elegant French apple tart.
Ingredients:
  • 5 large granny smith apples
  • 75g unsalted butter, chopped
  • 165g (3/4 cup) caster sugar
  • Creme fraiche (see note) or vanilla ice-cream, to serve
  • 225g (1 1/2 cups) plain flour
  • 125g unsalted butter, chilled, chopped
  • 1 egg, lightly beaten
Instructions:
  • For pastry dough, mix flour and sugar in a bowl. Add butter and rub into the dry ingredients until it resembles breadcrumbs. Create a well in the center, then add egg and 2 teaspoons iced water. Use a dinner knife to combine until a rough dough forms. Using your hands, gather the dough into a ball. Shape it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes, or until firm.
  • Peel the apples and cut each one in half. Slice each half into 3 wedges and remove the core.
  • In a cast-iron frying pan over low-medium heat, combine the butter and sugar. Cook for 5 minutes, swirling the pan occasionally, until the butter melts and the mixture bubbles. Remove from heat and arrange apple wedges in two neat, concentric circles over the base of the pan. Don't worry if the sugar looks crystallized. Return pan to medium heat and cook for 15 minutes until the apple bases are golden. Remove from heat and let cool for 10 minutes.
  • 1. Preheat the oven to 180C. Roll out the pastry on a lightly floured surface to form a 30cm round. Trim it to a 27cm round using a large bowl or plate as a guide. Carefully place the pastry over the cooled apples, then gently press it around the apples and down into the pan using a dinner knife. Bake for 40 minutes or until the pastry is deep golden and the apple mixture is bubbling.
  • Allow the dish to cool in the pan for 10 minutes, then carefully invert onto a large plate. Serve warm or at room temperature with creme fraiche or vanilla ice cream.

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