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Recipe: Tarte Tatin

16 Sep 2020

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I think of tarte tatin as grown-up toffee apples, and like the pizza last month it’s another recipe that can be cooked in a cast-iron pan.

Preparation time
15 minutes
Cooking time
20 minutes, plus cooling time, plus 30 minutes in the oven.
Serves: 6
Ingredients
  • 7-9 medium apples: Cox are my favourite for this, but other varieties work well
  • 200g white sugar
  • 50g butter
  • 225g plain flour
  • 2 tbsp caster sugar
  • 120g cold diced butter
  • 1 medium egg, beaten
Instructions
  1. Peel, halve and core the apples, then place in the fridge, uncovered, for a few hours or overnight. It doesn’t matter if they turn a little brown, the idea is for them to dry out a little so there’s less juice and less chance of soggy pastry.
  2. Place the sugar into a 20-24cm cast iron frying pan along with 50ml water and let the sugar soak up the water. Cook over a medium heat until it turns golden and fudgy. Try not to stir the sugar until it’s mostly liquid as it might recrystallise. Remove from the heat and stir in the butter and a pinch of salt.
  3. Carefully arrange the apples in the pan, round-side down. Be careful as the caramel stays hot for a long time! Place it back on the heat and cook gently for 5 minutes. Then remove and allow to cool completely.
  4. Sieve the flour into a large mixing bowl, add the diced butter and rub together until the mixture resembles breadcrumbs. Stir in the sugar and a pinch of salt. Add the beaten egg and combine into a dough. Add a little water if required but keep the dough fairly dry. Wrap it in cling film and refrigerate for 30 minutes.
Pre-heat the oven to 200C/Gas Mark 6. Roll out the pastry to about 5mm/¼ inch thick and cut out a circle slightly larger than your pan. Place the pastry on top of the pan and tuck the edges around the fruit. If your pan has a detachable wooden handle, now is the time to detach it! Bake for about 30 minutes until the pastry is golden, then remove from the oven. Allow to cool for 5 minutes, then place a plate which should be slightly larger than the pan, on top and carefully invert the tart on to the plate. Serve warm with crème fraiche, natural yoghurt, or vanilla ice cream.

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