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Tarte tatin – Tarte des Demoiselles Tatin

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Ingredients

Adjust Servings:
120g Butter
200g Caster sugar
1/2 Lemon Juice of half a lemon
6 Cox's Apple Medium dessert apples - ideally Cox's
250g Puff pastry

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Tarte tatin – Tarte des Demoiselles Tatin

Cuisine:
    • Serves 6
    • Medium

    Ingredients

    Directions

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    Tarte tatin or Tarte des Demoiselles Tatin

    One of my all time favourite desserts, the whole family can enjoy the tarte Tatin. You can use a suitable amount of puff pastry from this page or store bought, if you are in a rush. One can make the pastry up to a day in advance if required. You can also use a shortcrust pastry  if you want to use a sturdier base.

    Legend goes that this tart came into being, by accident, at the Hotel Tatin by the Tatin sisters. Overworked one day, Stephanie realised  there were no desserts.  Into the kitchen she rushed and started to create and apple pie. Sadly, she left the apples cooking in the butter and sugar and smelled them caramelising. To remedy the situation she threw some pastry over the apples and finishing it off in the oven.

    Yet, this is most likely an improved version of the upside down tarts that originated in the region.

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    Steps

    1
    Done
    40 minutes

    Preparation of the fruit

    Chop the lemon in half and extract the juice and remove any pips. You can keep for rest of the lemon for your Gin and Tonic.
    Peel and core the apples and chop them in half. Place them on a plate and drizzle with the lemon juice to prevent browning and place in the fridge for half an hour

    2
    Done
    30 minutes

    Preparation of the tart

    Taking an ovenproof frying pan (of about 26cm diameter) or a tarte tatin dish and liberally coat the base with an even thickness of the butter.
    Now pour over the sugar and try and smooth so that has an equal coating also.
    Remove the chilled apples from the fridge and place them rounded side down onto the sugar/butter. Put to one side while you prepare the pastry.

    3
    Done

    Placing of the pastry

    Place the pastry on a floured surface and roll out to a circle shape around 30cm in diameter and about 4mm thick or the thickness of a pound coin.
    Gently rolling the pastry back over a floured rolling pin, pick it up and place over the dish and tuck the extra 2cm down in between the fruit and the dish.
    Take a knife or skewer and make a few holes in the pasty so that steam can be released when cooking.
    Place somewhere to cool for 20 minutes or so.

    4
    Done

    Cooking and baking the tart

    Take the dish and place over a fierce heat for about 20 minutes - we are looking for the sugar and butter to become a rich caramel colour. You can lift the pastry away a small amount with a palette knife to check if it has caramelised.
    Once it has caramelised, remove the dish and place into the preheated oven so that the pastry can be cooked for another 20 minutes or so, until it has risen and golden brown.
    Remove from the oven and place a serving plate upside down on the top of the dish and invert it so that the tart is now apple side up.

    BaTarts

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