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Tarte Tatin recipe

Ingredients:

 

- 150 g (5 ounces) butter

- 125 g (4 ounces) icing sugar

- 1 kg (2 pounds) of tart apples (e.g. Cox or Bramley)

- Pastry (enough to cover the pan --- see recipe below)

 

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Preparation Time: 20 Minutes

Cooking Time: 45 Minutes

 

 

Recipe:

 

  • Use the butter to butter the inside of a high-sided oven pan (about 20 cm or 8 inches in diameter). If you don't have a pan of this size, adjust the ingredient quantities up or down appropriately.

  • Sprinkle the sugar onto the butter

  • Peel and core the apples. Cut into slices and lay them in the cake pan.

  • Turn the oven on to 180ºC (350ºF). This will allow the oven to pre-heat while you are doing the next step (cooking on the stove top).

  • Cook on the stove top on low to medium heat for 10 to 15 minutes, until the sugar and butter caramelise. Be careful not to burn the sugar.

  • Put the pan into the pre-heated oven for 15 minutes.

  • Roll the pastry flat (if it isn't already) and cut out a circle the size of the pan. Place the pastry onto the top of the apples.

  • Put the pan back into the over for another 15 minutes.

 

Serving Hot

  • Remove the pan and allow to cool for a few minutes. If the tarte is stuck to the pan, use a spatula or knife to gently separate the tarte edges and tarte bottom from the pan. Then put a serving plate on top and flip over.

  • Serve the tarte tatin.

  • When filling the pan over, make sure that you don't get any juice or hot caramel on yourself. If you do, immediately turn on the cold water tap and hold the affected part of your hand/arm under the cold water for a full minute.

 

Serving Cold

  • If you are serving the dessert cold, you can allow it to fully cool before flipping it over. Then follow the procedure described above.

 

Notes:

 

For the pastry, one would normally use a flake pastry or a short-bread pastry. However, some people prefer to use other types (e.g. a puff pastry). Feel free to use according to your preferences. If using a normal pastry, it should be about a centimeter thick (just under half an inch). If using a puff pastry, it should be about a third this thickness as it will puff up during cooking.

 

Incidentally, cheddar cheese goes very well with apple desserts, so feel free to place some on the table along with this dessert.

 

For variations on this recipe, click on Tarte Tatin Recipes & History.

 
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