Tarte tatin

Tarte tatin


1 person made this

About this recipe: Use tart apples to make this rich upside-down tart that is perfect paired with Crème fraîche.

Zoë Harpham

Serves: 4 

  • Shortcrust pastry
  • 160 g plain flour
  • pinch of salt
  • 75 g unsalted butter, chilled and diced
  • 60 g caster sugar
  • 1 egg yolk
  • Apple topping
  • 800 g apples, peeled, cored and cut into wedges
  • juice of 1 lemon
  • 75 g unsalted butter
  • 150 g caster sugar

Prep:35min  ›  Cook:40min  ›  Extra time:20min  ›  Ready in:1hr35min 

  1. To make the pastry, sift the flour and salt into a large bowl. Add the butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs. Stir in the sugar, then the egg yolk and 1–1½ tablespoons of cold water. Using a round-bladed knife, stir to bind the mixture together. Knead gently on a floured work surface for a few seconds until smooth. Wrap in plastic wrap and leave to chill in the refrigerator for 20 minutes before using.
  2. Preheat the oven to 200°C. To make the topping, toss the apples in the lemon juice. Melt the butter in a large frying pan, sprinkle in the sugar, then add the apples. Cook over a moderate heat for 10–15 minutes, shaking the pan regularly, until the apples are tender and the syrup has caramelised.
  3. Tip the apples into a 22 cm shallow cake or flan tin (if it is loose-based, first line it with foil), pressing down to fill the tin and with the rounded sides uppermost. Cool.
  4. Roll out the pastry on a lightly floured work surface to a circle, 25 cm in diameter. Lay the pastry over the apples, tucking the surplus pastry down the sides of the tin. Make a few slits in the pastry to allow steam to escape. Bake for 25–30 minutes until golden. Rest for 15 minutes before turning out, upside down onto a serving dish. Serve warm.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate