Tarte Tatin is a gorgeous French Apple tart that is impressive but really easy to make! Just be careful with the caramel-there are a few tips in the clip. Watch the clip here, recipe below
100g caster sugar
8 eating apples
1 sheet puff pastry, defrosted
- Preheat the oven to 200°C, gas mark 7.
- Heat a frying pan over a moderate heat and add the butter.
- When the butter has melted, add the sugar and cook for about 5 minutes or until it turns into a golden caramel.
- Core the apples and slice.
- Cover the outside of a quiche tin with tin foil
- Place the apples neatly onto a quiche baking tin (with removable base) and cover with the caramel. Leave to cool.
Roll out the pastry and cut it into a circle – make sure it is large enough to comfortably cover your tin. If it isn’t, you will need to roll out the pastry to fit.
- Put the pastry on top of the apples and tuck the sides in around the apples.
- Make a small hole with the tip of a knife in the top of the pastry so that any steam can escape.
Put the tin into the oven and cook for about 25-30 minutes or until golden and puffed up.
- Remove from the oven and leave to stand for about 5 minutes.
- Put a large plate over the top and invert the whole lot to turn out – be careful, as the caramel will be molten and very hot.
- Serve immediately with custard, a dollop of cream or ice-cream
Fitting the pastry:
Make sure you tuck the pastry down the sides of the tin, using a spoon or knife to lift the apples and tuck the pastry under. This will ensure the pastry ‘hugs’ the fruit as it cooks, keeping the tart nice and compact.