Tarte Tatin
A true French classic! Tarte Tatin is a kind of apple pie where the dough is place on top (instead of underneath) the fruits before baking. The tarte is flipped upside down just before serving, revealing tightly packed caramelised apples that pair beautifully with custard or vanilla ice cream. The dough can be either shortcrust pastry, or puff pastry, it's up to you!
Recipe inspired from La Cuisine de Bernard.
Ingredients
- 1 kg firm apples (Golden Delicious, Granny Smith, Fuji, Gala...)
- 40g margarine
- 50g raw sugar
- 200g puff pastry or shortcrust pastry
Instructions
- Heat up oven at 200°C (fan on), and grease an oven dish.
- Peel and core the apples, and cut them in quarters (the chunks need to be large to maintain structure and texture in the tarte).
- Heat up a large pan over high heat, and melt the butter with the sugar.
- Add the apple quarters and caramelise them over high heat, stirring constantly. Keep the heat high enough that the apples will get caramelised on the sides, without becoming too soft on the inside.
- Transfer the apples to the oven dish, making sure they are tightly packed together.
- Add the puff/shortcrust pastry on top, and bake for ~20-30 min (or until the pastry is cooked).
- Take out of the oven and let it completely cool down. If you try to turn it upside down immediately, it will assuredly be messy!
- Place a place over the oven dish, and turn it upside down. Serve with vanilla custard or ice cream.