Weekly Recipe: Tarte Tatin
Ingredients (Serves 6):
5-6 apples, English Discovery, cored, peeled and sliced
200g Caster sugar
1 ½ tbsp. lemon juice
40g unsalted butter, cubed
250g-300g ready made puff pastry
Thick double cream or vanilla ice cream
Method:
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Preheat the oven to 190⁰C/fan 180⁰C. Flour a dry, flat surface and a rolling pin then roll out your pastry about ½ cm and 2-3cm bigger than the pan you’re using. Set aside.
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Peel and core the apples then slice them vertically thin enough to use for a layered effect. Put them into a bowl with the lemon juice and half the sugar and mix to cover the apple.
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Put the remainder of the sugar into an oven-proof frying pan of Tatin pan and place over a low heat; add 2 tbsp. water and using a wooden spoon stir until the sugar dissolves. Turn the heat up to a medium level and cook for 5 minutes until the sugar starts to caramelise. Once the caramel is a light brown colour start layering the apple slices into the pan working from the outside in. Next, distribute the butter over the apple and let it melt, reduce to a low heat and cook for a further 5 minutes or so. Once the caramel is looking a dark bronze colour, lay the pastry over the pan and using a spoon tuck in the edges down the side of the pan.
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Next, put the whole pan into the oven, on a baking tray to catch any drips, for 35 minutes or until the pastry looks cooked and golden brown in colour. Remove the pan from the oven and leave to rest for 10 minutes. Turn out the Tarte Tatin onto a plate larger than the pan. Serve with vanilla ice cream or thick double cream.
Toms Top Tips:
Making pastry from scratch can be a very time consuming and laborious venture to undertake, especially on a hot day when you need to keep your ingredients cool. Buying some from the shop is a great time saver and the flavour and texture is just as good as any other.