When in France… Tarte Tatin (upside down caramelised apple tart)

11 Mar

This weekend, I was craving to bake something simple, tasty and satisfying, which doesn’t call for loads of ingredients (and money… I was feeling very pro-student-budgeting after looking at my bank account!)

Of course, I am in France, home of amazing patisserie. As they say, when in France, make a Tarte Tatin (I’m sure that’s not a phrase but yeah, whatever.) Image

The Tarte Tatin was originally made by accident, which is quite lucky for us. I find the caramalised apples so much better than traditional English-style apple pies, which also seem to be more pastry that anything else.

Once more, it gave me the excuse to use my amazing Great British Bake Off book! Slightly adapted… I didn’t particularly fancy tackling home made puff pastry!

It’s also amazing warm, with salted caramel and pecan ice cream (I have a constant supply in my freezer, naughty.)

Serves 6-8

200g all butter puff pastry
150g golden granulated sugar
600g eating apples
6tbsp water

Method:
1. Put the sugar and water into a saucepan and warm on a medium heat until the sugar is dissolved. Turn up the heat slightly and boil to make a caramel, gently tipping the pan  backwards and forwards now and again (don’t stir!) When the caramel is golden brown, put the saucepan into a bowl of cold water to stop the cooking process and burnt caramel!
2. Core and slice apples, but leave the skins on. Pour the caramel into a lined 20cm tart or cake tin with a fixed bottom (otherwis
e your caramel will drip through the bottom!)
3. Arrange the apple slices on top of the caramel.
4. Roll out your pastry to a disk, drape over the apples and tuck in the edges of the disk down to the bottom of the tin. Cut a small cross in the middle of the pastry.
5. Cook in a pre-heated oven at 200C for 30mins or until pastry is golden brown.
6. When cooked, place a large plate over the pastry then carefully flip the tart so the tasty caramelised apples are revealed and subsequently ready to be eaten with lots of ice cream/cream/custard…. (or all three..)

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2 Responses to “When in France… Tarte Tatin (upside down caramelised apple tart)”

  1. TheGreatZambini March 12, 2013 at 4:56 am #

    What gorgeous color gradation on the apple slices!

  2. Gourmandize UK (@GourmandizeUK) September 19, 2013 at 9:54 am #

    This looks fantastic, I love the pinkish hue of the apples, I was wondering if you’d like to enter this recipe into our Gourmandize Giveaway recipe competition. This month the theme is apples so it would be perfect, and there are nice prizes to win – let me know what you think:

    http://www.gourmandize.co.uk/article-1-recipe-competition-for-the-best-apple-recipe.htm

    Regards,

    Laurence

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