Tarte TatinBy Manu Feildel

Have a go at this Tarte Tatin. You’ll fall in love at first bite! This one is an impressive dessert that will surely delight your guests.

Have a go at this Tarte Tatin. You’ll fall in love at first bite!

This one is an impressive dessert that will surely delight your guests.

Tarte Tatin | Stay at Home Mum

serves
8
time needed
prep cook
ingredients
7
difficulty
Medium
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Ingredients

  • 100 grams Caster Sugar
  • 1 Vanilla Pod, Seeds Scraped
  • 60 grams Unsalted Butter chopped
  • 1/2 cup Flour for dusting
  • 4 Or 5 Fuji Apples
  • 1 Sheet (240g) Savoury Shortcrust Pastry (my Recommendation Is Careme)
  • 1 Crème Fraiche Or Sour Cream To Serve


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Method

  1. Pre heat the oven to 190ºc .
  2. Peel, quarter and core the apples. Place a 25cm heavy-based ovenproof frying pan on a medium heat.
  3. Add the sugar and cook over a low heat, tilting the pan occasionally until golden caramel forms, do not stir.
  4. Sprinkle over the vanilla seeds and 20g of butter and allow bubbling up, then swirling the pan several times to combine well. Remove from the heat.
  5. Place the apples in the pan, rounded side down and tightly packed, starting from the outside and working your way in to the centre.
  6. Dot with the remaining butter, then return to the heat and simmer, gently, shaking the pan occasionally to prevent any burnt spots, for 5-6 mins or until a rich dark caramel forms and bubble up around the apples.
  7. Remove from the heat.
  8. Roll your pastry on a lightly floured surface into a round just a little bigger than the pan. Place the pastry on top of the apples and tuck the pastry down around the apples against the edge of the pan – as if tucking a blanket in around the apples.
  9. Bake the tart for 30 minutes or until the pastry is golden and cooked and you can see caramel bubbling around the sides.
  10. Remove the pan from the oven and leave the tart to stand in the pan to cool for 1 hour. (If you don’t allow it to cool the apples may stick to the pan base so be patient!)
  11. Just before serving, place a large plate over the top of the pan and invert the pan in one smooth movement so the pan is now on the top.
  12. Lift off the pan to reveal the tart, then slice and serve with a big dollop of crème fraiche or sour cream

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