The famous accidental fruit pudding that was created by the French sisters, ‘Tatin’! However, it’s acclaim didn’t really start gathering apace until it was introduced to Paris’ Maxim’s in the 1920’s. It has apparently never left the menu since. Anyway, this version is certainly not as glamorously presented as those of more practiced cooks, however it is quite delicious! The sticky, rich and golden brown caramelised apples together with crunchy, sweet pastry are just a heavenly combination. Mine never looks overly attractive – think homemade rustic rather than French elegance, but hey, its taste more than makes up for its humble appearance – just gorgeous!
What you need…
for the pastry
1 x heavy, ovenproof 23cm frying pan
210g plain flour, sifted
100g unsalted butter, cut into chunks
1 egg yolk
½ teaspoon salt
2 teaspoons caster sugar
3 tablespoons water
for the filling
90g unsalted butter
180g caster sugar
1.4kg Cox’s apples, peeled, cored and quartered
What to do…
Chuck all the pastry ingredients into your food processor and whizz until a breadcrumb consistency is reached. Tip out onto your work surface and knead for about 1 minute, until the dough is formed. Wrap in cling film and pop in the fridge for 30 minutes.
Meanwhile, make the filling: melt the butter over a low heat in the frying pan and then evenly sprinkle over the sugar. Arrange the apples snugly in circles on top of the sugar. Turn the heat up and cook for 15-20 minutes, gently bubbling the butter mixture until a deep golden caramel forms.
Let the apples cool a little.
Heat the oven to 220°c / 425°f / gas 7.
Roll out the pastry dough on a lightly floured surface, creating a circle slightly larger than your frying pan. Place the pastry over the top of the apples and tuck in the edges (work quickly so that the heat of the apples doesn’t soften the pastry).
Bake for 20-25 minutes until crisp and golden brown. Ooooh, the lovely smell of apples wallowing in loads of sugar and butter!
Stand your frying pan on a cooling rack for 5-10 minutes, allowing the tart to firm up.
To serve (with your heart in your mouth) invert the Tarte Tatin onto a serving plate, praying it comes on in one! Just so you know, mine doesn’t always come out quite in one and there might be a little apple reshuffling required! Anyway, serve hot with crème fraiche , double cream or Greek yogurt. Utterly delightful!
A torn out recipe from a magazine that I’ve had in my ‘to do’ file for longer than I’ve had children!
The making is very straightforward. However, the ‘getting out of the pan’ is a bit hit and miss for me. I shall clearly just have to persevere until I get that bit right. It doesn’t matter though! A lovely little tart it is!!!