Tarte Tatin

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Certainly one of my favorite desserts, warm apples a hint of caramel and double cream.... yummy.
But somehow I never mange to make it. Often I make the dough but then I am busy cooking dinner and have not time to cook the apples and after dinner when everyone wants a dessert it would just takes to long to cook and bake the cake....
I suggest it's better to make tarte tatin for afternoon tea and not as a dessert after a whole menu when you have guests.
Anyway, it's definitely worth making especially now that it's cold and grey outside.

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Pastry :
200gr plain flour
50 gr icing sugar
125 gr Butter chilled and cubed
1 medium egg yolk

Begin by making the pastry. Stir the flour and icing sugar into a large mixing bowl or food processor. Add the butter. Using your fingertips, rub the butter into the flour or pulse the ingredients in the processor until the mixture resembles brad crumbs. Mix the egg yolk with 2 tbs water, then using a blunt knife, stir just enough of this mixture into the dough to make it come together. Wrap the pastry into cling film, pat it down into a flat disc so that it will be easier to roll out later and place in the fridge for 30 minutes to chill.

Topping
50 gr Butter softened
125 gr caster sugar
6 large dessert apples
1 lemon finely grated zest

To make the filling spread the butter over the cold oven proof frying pan and sprinkle the sugar over the top. Place the apples around the edge, round side down. Tilt them slightly, allowing them to overlap, as they will shrink later. Place over low flame and cook for 10 minutes so the sugar dissolves slowly. Once it has dissolved, turn up the heat to a medium high flame and cook for 15 - 20 minutes, occasionally giving the pan a light shake to prevent the apples burning. The juices will start to turn a glorious rich, amber colour. Be brave you want the apples to hold their shape, but you also want the juices to darken to a colour that will give the tart that rich caramel flavor with a slight hint of burnt sugar.
Like Mahogany .
Take the frying pan off the heat, scatter with the lemon zest - a must to stop it from being too sickly - and allow it to cool for 10 minutes so the pastry doesn't melt.

Preheat the oven to 200°. Remove the pastry from the fridge and roll out to a thickness of 3 mm - make it the size of your frying pan.  Place it over the apples. Patch together any cracks that appear. Place it on a backing sheet, to catch any drips - and cook for 25  -  30 minutes until the pastry is golden and dry.

Remove from the oven with proper oven gloves, the sugar will be dangerously hot and let it sit for 10 minutes.
Run a knife around it. Place a large plate over the top and flip over . If any apples are left in the pan simply scoop them out and replace them on the tart. Serve it as it is or with double cream or vanilla ice.

The perfect cake to be eaten after a long walk through winter landscapes or  a foggy autumn afternoon.

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