Food by Camila
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Tarte Tatin

#tarte tatin
#apple
#french
#dessert

Tarte Tatin is a French dessert and it was created by two sisters who were making an apple pie and forgot to put the pastry underneath the pie, so they decided to put it on top instead, and that is how it was created! For this recipe you will need a pan that can go both on the hob and in the oven. But you can also prepare the caramel in a separate pan and assemble it in a round ovenproof dish if you do not have one.

Examples of pans or ovenproof dishes (23-25cm in diameter):

Ingredients

  • 300g puff pastry, or enough to make a circle the size of the chosen container
  • 5-6 apples (Gala or Fuji)
  • 100g caster sugar
  • 85g chilled butter, cut into cubes
  • 1/2 lemon
  • Optional: pinches of cinnamon or drops of vanilla extract

Method

  1. Prepare the apples by peeling them, removing the core (the seed part) and cutting them into wedges; I cut mine into 6 as my apples were large

  2. Keep the apples in a bowl with water and the juice of half a lemon so they do not darken

  1. Prepare your puff pastry, using the container it will be baked in, cut out a disc and leave a border approximately 1cm larger than the measurement

  1. Preheat the oven to 200C

  2. Prepare a not-too-dark caramel with the sugar, do not stir with a spoon and do not add water, use a medium to low heat and keep “swirling” the pan to spread the sugar. If you are using a pan that can go in the oven, you can use the same pan to prepare the caramel

  1. As soon as the caramel is an even, deep golden colour, turn off the heat and add the butter

  1. Then add the apples (without the water they were in) and stir gently so they get coated in the caramel, then arrange them so that the outside of the apple pieces is facing down

  1. Quickly place the disc of puff pastry on top and tuck in the sides with the handle of a spoon

  1. Bake in an oven at 200C for about 25 minutes or until the pastry is lightly golden

  1. As soon as it is ready, remove from the oven and let it cool for about 10 minutes before turning out. Be very careful with the caramel when turning it out, as it can splatter and burn your skin. Serve with whipped cream or vanilla ice cream