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Tarte Tatin

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Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 200 ml water
  • 150 g caster sugar
  • 75 g unsalted butter
  • 5 x Granny smith apples washed, peeled, cored, cut in 4- 6 wedges
  • 1 x 25 cm square sheet of puff pastry, thawed and cut into a circle (the diameter of your dish).
  • Unsweetened whipped cream for serving

Equipment

  • Many Tarte Tatin recipes call for a skillet that you can also place in the oven. I used a 22cm glass Pyrex and hoped for the best. You could use a lined spring form but you will need to have a tray under it when it goes in the oven. You will need a small saucepan to cook the caramel and a clean wooden spoon.

Method
 

  1. Lightly grease your skillet or dish with butter
  2. Place the water in the saucepan and the pour the sugar into the centre. Turn to medium heat. Bring to boil slowly. Do not stir the sugar.
  3. Preheat your oven to 190c
  4. The sugar should have dissolved by the time the water boils. Again leave the saucepan alone. You probably have about 20 minutes before the caramel is ready.
  5. As the water evaporates the sugar becomes syrupy and shortly after you will notice a hint of light caramel colour. This is good.
  6. Turn the heat down to low the colour will darken quickly.
  7. Take the saucepan off the heat.
  8. Carefully add the butter. It will bubble vigorously. Stir with the spoon until the butter is incorporated. The caramel should have a creamy texture. Return to the heat.
  9. Add the apple. Gently stir to coat the apple. Continue the cooking process for 3-4 minutes as you stir. You need to retain the shape of the wedges but at the same time cook them a little.
  10. Arrange the apple in the base of your dish. The outside of the apple faces down, for best presentation. Once you think it looks OK fill in any gaps with smaller bits of apple.
  11. Pour the caramel mix over the apple.
  12. Finally cover the apple with the pastry round. Push the pastry down the sides. There is no need to brush the pastry with anything as the pastry forms the base of this dessert.
  13. Place the dish in the oven. Bake until the pastry is golden brown – about 35-40 minutes.
  14. When ready, take out and cool for about 15 minutes.
  15. Invert the Tarte Tatin on to your serving plate.
  16. Serve warm with whipped cream.