Gourmet Traveller’s tarte Tatin recipe
07.06.22
Did you know? This upside-down caramelised apple tart was accidentally created by the Tatin sisters at their hotel in the 1880s.
SERVES 10 // PREP TIME 10 MINS // COOK 40 MINS
INGREDIENTS
180gm puff pastry dough (see note)
1.25kg tart, firm baking apples (such as Chantecler, Braeburn or Belle de Boskoop)
120gm butter
270gm sugar
METHOD
1 On a lightly floured surface, roll 180gm pastry dough into a 26cm-diameter circle with a thickness of 2mm. Place dough on baking sheet lined with baking paper, then prick it all over with a fork. Chill until using.
2 Preheat oven to 200˚ C.
3 Peel, halve, and core apples, removing all seeds. Place butter and sugar in a pan or skillet and heat until butter has melted and sugar has dissolved.
4 Place apple halves vertically in the melted butter and sugar, packing them tightly together. At this point, the apples will be taller than the sides of the pan.
5 Return pan to the heat. Let simmer over low heat for about 20 minutes, until apples have softened and the butter and sugar have turned into a light golden caramel.
6 Place in oven for 5 minutes, so the apples collapse slightly.
7 Remove from oven and carefully place the pastry dough over them. Tuck any dough that hangs over the edges down the sides, between the apples and the pan.
8 Return to oven, reduce heat to 200˚ C, and bake for another 15 minutes, until the pastry is puffed and golden.
9 Place a serving plate with a rim, to catch any caramel that runs out, on top of the tart, then carefully upturn it. Lift off the pan. Serve warm.
Note: This recipe uses Carême butter puff pastry which comes in pre-rolled 375gm sheets.
Recipe and image: Gourmet Traveller magazine
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