Tarte Tatin Recipe - Made using a frying pan!
SKU: TTR
EASY FRENCH TARTE TATIN
SERVES 4
Preparation time: 40 min
Cooking time: 1 hr 20 min
FOR THE TART:
200g bought puff pastry, thawed if frozen
8 large Cox’s apples, peeled, halved and cored with a melon baller
10g unsalted butter, melted
1 tbsp caster sugar
FOR THE CARAMEL:
50 ml water
100g caster sugar
25g unsalted butter
METHOD
Preparing the pastry On a lightly floured surface, roll out the puff pastry to 2mm thick and prick it all over with a fork. Transfer to a baking tray, cover with clingfilm and refrigerate for 20-30 minutes to firm it up and prevent shrinkage while cooking. Cut out a 20cm circle, using a plate or cake tin as a template, prick with a fork and chill again.
Next, spread the softened butter evenly over the base of the pan and sprinkle the sugar over the top.
Then, place the apples in concentric circles, cut side up. When you get to the centre, you may have to cut them into quarters to fill any gaps.
Now you need to place the pan over a low heat so the butter and sugar melt very slowly together, which will take 8-10 minutes in all. When they have melted, increase the heat slightly, as you now want the sugar to caramelise. Gently shake the pan from time to time, so the apples don't stick and burn on the bottom.
Meanwhile, pre-heat the oven to gas mark 7, 425°F (220°C). It will take about 20-25 minutes for the sugar to reach a rich amber colour and, by that time, the apples should be soft but still retain their shape. When that has happened, remove the pan from the heat.
Remove the cooled pastry from the fridge fit it over the top of the pan, allowing some to tuck down at the edge, which doesn't have to be too neat. Prick the pastry base all over with a fork so the steam is released when it's cooking and the pastry doesn't go soggy.
Next, place the pan on the centre shelf of the oven and bake the tart for 20-25 minutes, or until the pastry is crisp and golden brown. Remove from oven and allow to cool for 5 minutes. Take a plate or tray larger than the pan and place it over the top. Then, using an oven glove to hold the handle, invert the pan on to the plate, giving it a little shake before you do. Serve the tart warm, with lashings of crème fraîche, cream or icecream.
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