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Tarte Tatin Recipe

Ingredients

How to make it

  • Peel, core the apples.
  • In a frying pan that can go in the oven, put your sugar, lemon juice and butter and cook until caramelization (golden brown color).
  • Then take of the heat.
  • Line up the apples cut in half in a nice way in the pan.
  • Put the pan with apples back on the range and allow to cook for 5 minutes.
  • In the mean time, roll out the puff pastry.
  • Sprinkle with the cinnamon.
  • Cover the apples with puff pastry, tug it in a little bit on the side of the pan.
  • Cut a small hole at the centre of the disc of pastry.
  • Cook in the oven at 180 degrees centigrade (gas mark6, 350F) for 35 minutes.
  • When cooked, place a plate over the tart and carefully flip it over. Be carefull at this point as not to burn yourself with the hot caramel in the pan.
  • Serve warm with some creme fraiche, ice-cream of some caramel au beurre salĂ© i.e recipe in my recipe.
  • Try this recipe with pineapple and dark rum or pears.

Reviews & Comments 2

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    " It was excellent "
    dond ate it and said...
    This is pretty much the way I do this recipe, although I tend to use 7 apples instead of 6 (can't seem to fill the pan with 12 halves). I guess you arrange them the same way I do, sort of fanning them around the pan like cards in a deck, with perhaps one apple half in the center. I also use Granny Smith apples because they don't add a lot of sweetnes (which would, obviously, set up a competition with the caramelized sugar).

    This is a great recipe, and I urge everyone to give it a try. It's important, when draping the puff pastry over the caramelized apples, not to stretch the pastry from the center, but rather to pull the pastry in from the edges. Once the pastry is in place, I run a sharp knife around the edge of the pan to get rid of the excess.

    Also, I will dock the pastry a bit with a small fork before putting it onto the pan. Then I just have to poke a single small slit in the center before sliding the pan into the oven.

    My biggest problem early in the game was my tendency to let the sugar caramelize a bit too much before placing the apple halves in the pan. The sugar only needs to reach an amber color, particularly since you're going to cook it some more before baking.
    Was this review helpful? Yes Flag
    " It was good "
    lohashim ate it and said...
    the easiest way of making this tarte .thanks for posting it.i've bookmarked it
    Was this review helpful? Yes Flag

The Cook

yann_chef Dublin, IE

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