Use a range of autumn apples to get the tang and sweetness of the varieties then a treat of French butter to give the buttery caramel topping.
4 medium sized apples (150 g each) – 2 Cox, 2 green (Granny Smith) , 1 cooking apple (150 g)
200 g granulated sugar
50 g French unsalted butter
50 ml water
pinch of salt
220 g plain white flour
30 g caster sugar
120 g French unsalted butter
1 medium egg, beaten + 1 tablespoons cold water
- Preheat the oven to 200C. Choose a cm round pan that cooks on top of the stove and in the oven.
- Make the pastry. Mix the sugar with the flour, add pieces of butter and rub in or use a food processor to make breadcrumbs.
- Stir in the beaten egg with water and mix to a soft but not sticky dough.
- Shape into a ball and leave to chill in the fridge for 20 minutes.
- Peel and core the apples, cut into quarters and leave uncovered in the fridge.
- Put the sugar in a large, heavy frying pan with 50 ml water and cook gently and stir until it becomes golden. This takes about 4-5 minutes depending upon the heat.
- Remove from the heat and stir in the butter and salt.
- Arrange the apples in the sugar and butter in the pan, round side down. Cut into smaller pieces if there are gaps. Cook for 5 minutes then leave to cool. If the apples are too wet, remove and cook down the buttery caramel. Put the apples back.
- Roll out the pastry to make a circle slightly larger than the pan. Put the pastry on top of the pan and tuck in around the fruit.
- Bake for 30 minutes until golden then cool for 5 minutes.
- Put a plate on top and turn the pan over so that the tarte turns upside down onto the plate.
- Serve with creme fraiche.
4 responses to “Tarte Tatin”
Thankyou Barbara – come and taste it soon!
Thankyou so much Gillian – the new requirements for food teaching seem so similar to what we taught in 1970! I wish food teaching could be more relevant to modern needs with less time to make flaky pastry and lemon meringue pie! Tried pasta making yesterday and concluded I was wasting my time. Oh well. Jenny
I do enjoy reading your pieces about teaching cookery in the 70s, It is all so familiar and makes me smile. I enjoyed the Bristol University anecdote! I am still working “at the chalk face” and still enjoy it, in a somewhat masochistic way, reflecting how little has really changed during a 40 year career. Today, working with some Year 3 children, we made Anzacs and Melting Moments and compared them,