A fab­u­lous French clas­sic

The beauty of tarte tatin lies in its sim­plic­ity. In just one pan, but­ter and su­gar are stirred to­gether and topped with ap­ples then a round of pastry. In the warmth of the oven the ap­ple softens into sweet caramel and the pastry puffs. In­vert the pan and

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Donna Hay

ba­sic tarte tatin

2 sheets puff pastry, thawed ¾ cup ( 165g) caster su­gar ¼ cup ( 60ml) wa­ter 50g un­salted but­ter, chopped 4 green ap­ples, peeled, cored and quar­tered sin­gle ( pour­ing) cream, to serve

Step 1

Pre­heat oven to 190C. Place the pastry sheets on top of one an­other and press gen­tly to join, cre­at­ing one 5mm- thick piece of pastry+. Us­ing a plate as a guide, cut a 23cm round from the pastry and set aside.

Step 2

Place the su­gar and wa­ter in a 20cm­round non- stick oven­proof fry­ing pan over low heat and cook, stir­ring, un­til the su­gar is dis­solved. In­crease the heat to medium and bring to the boil. Cook, with­out stir­ring, for 7- 9 min­utes or un­til light golden. Care­fully add the but­ter and stir un­til melted and well com­bined.

Re­move the pan from the heat and care­fully ar­range the ap­ple, cut- side up and slightly over­lap­ping, in the caramel.

Step 3

Top the ap­ple with the pastry round and fold the edges un­der to tuck in the ap­ples. Us­ing a sharp knife, make 3 small cuts in the cen­tre of the pastry++.

Place the pan on a bak­ing tray+++ and bake for 35- 40 min­utes or un­til the pastry is puffed and golden. Al­low to stand for 2– 3 min­utes. Loosen the edges with a knife. Care­fully turn out the tart to serve++++. Serve warm with cream. Serves 4.

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