Miss Adventure's Travels in Techland

Easy Tarte Tatin

So, I went to France on holiday last week and was dissapointed when I got back that I hadn’t actually eaten a single slice of apple tart. In order to compensate I decided to have a go at making a Tarte Tatin. I’ve never made one before but it was remarkably easy and very tasty so I thought I’d share…

First you’ll need a Tarte Tatin dish something like this which is an anodised heavy bottom deep pan. Why? Because you need to make the caramel and so you’ll need a heavy bottomed pan, and not one of those loose bottomed tins as it’ll leak out and be a disaster!

Ingredients:

• 3 or 4 sharp eating apples (Granny Smith or the like), peeled, cored and quatered. Although you could use pears, quince or nectarine too.
  
• Butter, maybe 2-3oz
• Brown Sugar, 2-3oz (darker for a richer caramel)
  
• 1 pack ready rolled puff pastry

Pre-heat the over to 180°C

Ok, so take your dish and put it on the cooker on a medium heat. Slice thin slices of butter to cover the bottom of the dish and sprinkle a decent layer of sugar over to cover. Let the butter and sugar melt together to form a caramel syrup.

Place the quartered apples in the tin over the caramel sauce. Turn off the heat.

Take your ready rolled puff pastry and cut a circle about 2cm wider in diameter than your tin. Lay the pastry over the apples and then tuck the sides in to seal to the tin - don’t press too hard, you don’t want the caramel leaking over the top.

Bake in the oven for 20 minutes or until the pastry is risen and golden brown. Take out and allow to cool slightly. Don’t worry if the pastry is risen loads, that’ll be sorted out shortly.

You will now need a large plate (larger than your tin). Place the plate over the tin and turn out the tarte onto it. You should have a lovely sticky, caramel apple tarte! Allow it to cool some more before serving with cream, creme fraiche or ice cream.