Recipe

Tarte Tatin Recipe

Add Step-by-Step Photos	Yann_chef / All my dishes 8 months, 4 weeks ago Caramelized upside down tart Prep:20m Cook:35m Servings:4	Yann_chef
	french traditional dessert

Does this look good? Yeah! / Nope

Fans

dond

lohashim

ahmed1

Ingredients

6 cooking apples (Jonagored, barmley)

400g puff pastry

200g caster sugar

100g butter

1/2 lemon juice

pinch cinnamon

Directions

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 salé i.e recipe in my recipe.

Try this recipe with pineapple and dark rum or pears.

Recent Gawkers

darrenru

ahmed1

stefania

orangesk

Not quite what you're looking for? See more Dessert / Pies And Tarts

Or see more just like this

Comments

lohashim 8 months, 4 weeks ago said:
The easiest way of making this tarte .thanks for posting it.i've bookmarked it

dond 8 months, 4 weeks ago 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.

Add a Comment