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Apple Tart Tatin

(Serves 6-8)

This tarte tatin recipe is less caramelly, lighter and more golden than some …

Ingredients:

  • 50g (1/4 cup) white sugar
  • 50g (1/4 cup butter)
  • 5 large desert apples
  • 2 tbsp lemon juice
  • 225g (8oz) readymade puff pastry

Pre heat your oven to 200°C/ 400°F / Gas Mark 6

  1. Put the sugar and butter into the tatin dish. Heat on a medium heat until the butter has
    melted
  2. Peel, quarter and core the apples. Place in the dish, rounded side down to fill the base
  3. Sprinkle with the lemon juice. Cook over a medium heat for 5 minutes
  4. Remove from the heat and cool for a few minutes whilst rolling out the pastry
  5. Roll the pastry to a circle the same size as the top of the dish. Press it lightly over the fruit, tucking the edges down around the edge so that when cooked it forms a rim to contain the fruit
  6. Make four small steam holes
  7. Transfer to the preheated oven and bake on the top shelf for 15-20 minutes until the pastry is well risen and golden brown
  8. Allow to rest for 5 minutes before loosening around the edge with a knife. Invert on to a wide shallow plate
  9. Serve warm with whipped double cream or crème fraiche

Hints

Plums, peaches or apricots may be used instead of apples. Cut into half and remove the stones

Calvados Apple Brandy or Cognac can be used instead of lemon juice

 

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