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Recipe for a French Classic Tarte Tatin

Name: Apple Tarte Tatin
Prep time: 20 min
Cook time: 40 min
Total time: 90 min
Ingredients: 5 apples (Granny Smith or similar); 100 gr Soft butter; 150 gr caster sugar; 200 gr puff pastry; Juice of one lemon

What could be more fun then serving something that has to flipped upside down in front of your guests? This French classic Tarte Tatin dessert has maximum wow impact and is something that even the novice or beginner chef should attempt. What’s more, is the versatility of this basic tatin recipe could be your gateway to French pastry desserts. Read more about this classic French recipe and others at Mas d’Augustine.

Apple Tarte Tatin

This is a favourite dessert that is often the “Tarte du Jour” at Mas d’Augustine. It can be made with either apples or pears and is delicious served with vanilla or cinnamon ice cream.

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Prep Time 20

Cook Time 40

Total Time 1 30

Course Dessert

Cuisine French

Servings people

Ingredients

5 apples Granny Smith or similar
100 gr Soft butter
150 gr caster sugar
200 gr puff pastry
Juice of one lemon

Instructions

Preheat the oven to 180C (fan assisted).
Peel and core the apples, then cut each apple in half and sprinkle with lemon juice.
Spread the softened butter over the base of a tarte tatin mould or a heat proof pan of similar dimensions (22–24cms diameter x 4–6cms deep).
Scatter the castor sugar evenly over the butter.
Arrange the apples, cut side up, on top of the sugar, packing them as tightly as you can and finishing with a cut half in the centre.
Roll out the pastry to a round, 3mm thick and 2cms larger than the mould/pan.
Place on top of the apples – it should extend at least 1cm over the edge of the apples.
Refrigerate for 30 minutes.
Place the pan on the hob over a medium heat for about 10 minutes, or until the sugar and butter has simmered and turned a light brown.
Lift the pastry at the edge and check to see that the mixture is caramelising evenly.
Transfer the tarte to the oven and bake for 30 minutes until a lovely golden brown.
Leave the tarte to stand for 5 minutes then invert onto a serving plate. If the apples move, just push them back into their positions with a knife.
Serve warm with the ice cream of your choice.

Notes

This classic french dessert has maximum wow impact and is something that even the novice or beginner chef should attempt. What's more, is the versatility of this basic tatin recipe could be your gateway to French pastry desserts.

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Tags:Apples,Desserts,Fruit,Pears,Tart

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Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple of nights to savour her cooking first hand.

Recipe for a French Classic Tarte Tatin