This post was written five years ago. The connection between dishes and memories which I mentioned in the original post has since taken an extra dimension. This recipe is my dad's. A year after, I photographed his signature dish and posted his recipe, he passed away.But, his name is still associated with the marvellous Tartes Tatin, he used to cooked, the traditional way.
The secret of his successful upside-down tartes was to "plonk" a little dollop of butter in each apple where the core originally was.
As the Inheritance Recipes is hosted on Pebble soup, it felt appropriate to bring back the spotlight on a recipe tried and tested many times tried and tested recipe.
The original post
Have you noticed how the mention of one dish 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.
So here we go for My dad's Tarte Tatin
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)
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.