[wpv-post-body view_template="structure-data"]

Recipe Category: Pies and Tarts » Desserts » Cakes

Apple Tarte Tatin

This classic French tart is based on my mother’s recipe.

Serves: 6-8
Preparation Time: 30 minutes
Cooking time: 30 minutes
Ingredients
  • 250g chilled butter, cubed
  • 1 1/2 cups plain flour
  • 1/4 cup cold water
  • 6 green apples, peeled, quartered and cored
  • 1/2 cup sugar
  • 1/3 cup water, extra
  • 1 tablespoon lemon juice
  • toasted flaked almonds, for sprinkling, optional
  • double cream, for serving
Method

Rub 200g butter into flour using fingertips or do this in a food processor until fine crumbs form. Add cold water and mix by hand or blend briefly until dough just comes together. Roll out on a floured surface or between sheets of baking paper into a circle large enough to fit a the round pan you will be using and refrigerate until required.

TO MAKE IN A PAN
Heat sugar and extra water in a 25cm heavy based cast iron pan or similar, stirring until dissolved then bring to the boil, without stirring, until a light golden toffee colour. Stir in lemon juice and remaining 50g butter until melted. Arrange apples in caramel in pan, cut side up and cover with pastry, trimming and tucking in edges as needed. Bake at 200°C for 25-30 minutes or until golden brown.

TO MAKE IN A FLAN DISH
Arrange apples, cut side up, in the base of a 25cm flan dish. Heat sugar and extra water in a heavy based saucepan, stirring until dissolved then bring to the boil, without stirring, until a light golden toffee colour. Stir in lemon juice and remaining 50g butter until melted. Pour immediately over pears in dish and cover with pastry, trimming and tucking in edges as needed. Bake at 200°C for 25-30 minutes or until golden brown.

TO SERVE
Allow to cool and carefully turn upside-down onto serving dish (use one with a lip so the toffee juices don’t escape). Sprinkle with almonds and serve with cream.

Author: Naomi Crisante
Date Created: 31/05/2020