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tarte tatin - serves 4 the original upside down cake - a French classic - there are dozens of published ways of making this tarte - this one works for me |
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8
Granny Smiths or Golden Delicious apples
8" tarte tatin dish preheat oven to 220c spread softened butter evenly over the base of tatin pan. sprinkle the caster sugar over the butter. peel, halve and core the apples. put in a bowl and squeeze over the lemon juice to prevent the apples from colouring. arrange in the pan, on top of the butter and sugar, so the apple halves stand up vertically, with the cored area horizontal. pack the apples tightly together. sprinkle thyme leaves over the apples. put the pan over a moderate heat on top of the stove and cook for 20-25 minutes until the butter and sugar have formed a richly coloured caramel, and the under side of the apples have caramelised. shake the pan occasionally to prevent the apples sticking. top with the pastry, tucking in the edges with your fingers (careful, the pan sides are hot). cut a cross into the centre of the pastry to allow steam to escape. place the pan in the hot oven for 25 minutes until pastry is golden leave to cool for a minute, run a knife around the edge of the tart, then place a plate over pan and invert. oven gloves may be a good idea for this process. serve the tart warm or at room temperature, with crème fraîche or vanilla ice cream |
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