Tarte Tatin

Name: Tarte Tatin
Prep time: 1 h 19 min
Cook time: 1 h 20 min
Total time: 2 h 39 min
Yield: 4 servings
Cuisine: France
Ingredients: 11 oz puff pastry; Dusting all-purpose flour; 6 braeburn apples; 3 ½ oz superfine sugar; 3 oz butter; to serve creme fraiche

A weekend France dessert. Ready in about 2 hours 39 minutes. Difficulty: more effort.

1 hr 19 minPrep (about)
1 hr 20 minCook (about)
2 hr 39 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

13 oz puff pastry
Dusting all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
8 braeburn apples
4 oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
3 ¾ oz butter
to serve creme fraiche

How to make it

Steps in our own plain words.

Roll your pastry to 3mm-thick round on lightly floured surface.
Cut 9 ½ inches circle, using plate as a guide.
Lightly prick all over using fork, wrap in cling film on a sheet pan and freeze while preparing the apples.
Turn the oven on to 350°F (325°F for a fan oven).
Peel, quarter and core the apples.
Put your sugar in flameproof 8 inches ceramic Tatin dish or 8 inches ovenproof heavy-based frying pan.
Place over a medium-high heat.
Heat your sugar for 5-7 mins to dark amber caramel syrup ’s starting to smoke.
Turn off the heat.
Stir in the 2 ⅔ oz diced chilled butter.
To assemble your Tarte Tatin, arrange your apple quarters tightly in a circle around your edge of your dish first, rounded-side down.
Fill in your middle in a similar fashion.
Press using hands to ensure there are no gaps.
Brush the fruit with the melted butter.
Bake in the oven for 30 mins.
Remove.
Place your disc of frozen puff pastry over the top – it will quickly defrost.
Tuck your edges down your inside of your dish and, with a knife, prick some holes in the pastry to let steam to escape.
Cook in the oven for a further 40-45 mins till the pastry is golden and crisp.
Let it cool.
Do it to room temperature.
Keep going for 1 hr before running knife around your edge of the dish and inverting it on a large serving plate that's deep enough to contain the juices.
Dish up using crème fraîche or vanilla ice cream.