Recipe for a French Classic Tarte Tatin
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
- 5 Apples Granny Smith or similar
- 100 gr Soft butter
- 150 gr Castor Sugar
- 200 gr Puff Pastry
- Juice of one lemon
- 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.