Tarte tartin

17 Mar

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I’ve never had a tarte tartin before, but after watching one of my pudding-making-idols, Michel Roux Jr, make it look so easy I thought I’d give it a go. With limited ingredients it was a perfect option to take and make fresh at my sister’s place for a quick sweet treat after a wonderful dinner with friends.

On the one hand I’m a little confuzzled because I read quite a few recipes before embarking on this new bake-a-sode, and some use short crust pastry while others use puff pastry. I am not fond of soggy pastry and prefer it relatively crisp, but this method creates so much delicious syrupy sauce that the pastry doesn’t really stand a chance once you’ve flipped it over! I’m not sure whether short crust pastry might be a better option? Any tarte tartin making regulars who could offer some advice?

On the other hand, it’s apples, sugar, butter and pastry – what’s not to love?!

From a health perspective, err…I’ve got nothing. I’m not sure it needs the additional butter (I hear the Frenchies gasp at such a suggestion), OR the additional sugar (as the apples are quite sweet already), and omitting them would seriously reduce the calories! Will try it out next time.

Recipe (serves 6)
6 cox apples, peeled, cored and sliced relatively thinly
110g caster sugar
110g unsalted butter
500g ready made puff pastry (was pushed for time!)
Single cream, to serve

Put about 2/3 of the sugar into a oven proof frying pan (about 20cm is good) over a low/medium flame and allow to caramelise. Don’t stir but do to tip and turn the pan sometimes to make sure it’s not burning. You want a nice golden colour – too brown is not a good sign!

Take off the heat and arrange the apples on the bottom of the pan. A bit of overlap is fine.

Stick in the oven at 250C for ten minutes until the apples have softened and released some juice, then take out of the oven and turn the temperature down to 220C.

Scatter over the rest of the sugar and dot the butter in places over the top. Roll out about 3/4 of your pastry into a circle big enough to fit over the pan, and tuck the edges down into the pan using a wooden spoon – the pan and caramel will be super hot, no burned fingertips please!

Plonk back in the oven for twenty minutes until the pastry is puffed up and golden, then put a large serving plate over the top of the pan and carefully flip over to serve, along with a drizzle of cream.

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