Sunday, 4 December 2011

Traditional Tarte Tatin

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Have you noticed how one simple sentence dropped in a conversation can trigger a wealth of memories. In this case, the phrase appeared on Twitter. Michelle, the owner of Greedy Gourmet a blog known for its excellent photography and straight talking, was enquiring about tips to bake a Tarte Tatin.

I got in too late, hers was in the oven by the time I replied but yours mine still be in progress. The traditional Tarte Tatin is a caramelised apples upside down tart.

The secret to a delicious Tarte according to my dad, whose signature dish this is, is to plonk a little dollop of butter in each  apple where the core was.

So here we go for My dad's Tarte Tatin

Ingredients
6 Braeburn apples, peeled, cored and cut into quarters. Braeburn is best but Cox will do
100g caster sugar
60g unsalted butter, diced
30g unsalted butter, melted
300g puff pastry, rolled into a 24cm round (3mm thick)

Method

1. Pre-heat your oven to 180°C/160°C/gas 6.
2. Put the tarte tatin dish on the hob, over a medium heat, cook the sugar and diced butter to a brown caramel. This is where you have to be very careful not to explode the plate, so ceramic or metal dish and do not attempt this on a ceramic hob
3. Arrange the apple quarters very tight, around the edges first, with the core facing up and drop a little extra butter where the core and brush with melted butter.
4. Cook in the preheated oven for 30 minutes.
5. Remove from the oven and place the disc of puff pastry on top, tuck in the edges and, with a knife, prick a few holes in the top to allow some of the steam to escape during cooking.
6. Cook in the oven for a further 40 – 45 minutes until the puff pastry is golden brown and crisp.
7. Allow to cool at room temperature for up to one hour before de-moulding, apple-side up, on to the serving plate.          

2 comments:

Margot said...

I'm a big fan of all apple deserts so I will definetely try it out very soon.

Hope you had relaxing Sunday :)

Solange said...

There is something about this recipe which is very special so let me know wht you think when you make it
S/

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