Apple Tart (Tarte Tatin)

I am not much of a baker and tend to shy away from it but when I stumbled upon Richard Bertinet's cookbook Pastry, I was inspired. Richard is from Northwest France and is the owner of The Bertinet Kitchen cookery school in Bath, England. A James Beard Foundation Award winner for Baking and Desserts. When it comes to savoury, its easy for me to be creative as it is little of this, a pinch of that, where baking is science and all about the right measurement. I completely fell in love with Richard's recipe for this Apple Tart (aka Tarte Tatin) Puff Pastry and caramelized apples all made in one sauté pan. It is absolutely elegant, delicious and simple to make. I used honey crisp apples for my version but you can substitute Granny Smith, any apple with a good balance of sweetness and sharpness. Pears will also work just as well. 

I have shared Richard's recipe below with all of you to enjoy!❤️

Ingredients:

1 frozen puff pastry, thawed as per package instructions

5-6 apples, halved and cored with skin on.

tbsp unsalted butter 

1 cup sugar

1 tsp cinnamon

1/2 tsp coarse sea salt

 icing sugar for sprinkling

 

Preparation:

Preheat oven to 400 F degrees.

Dust your work surface lightly with flour. Roll out the puff pastry dough about 3/16 inches think and round enough to fit loosely in a 9 inch oven-proof frying pan. Place pastry on a piece of parchment paper and prick pastry with a fork all over. Roll it up with the parchment and place it in the refrigerator until ready to use.

Melt the butter over medium heat in a 9 inch oven-proof frying pan. Sprinkle the sugar, sea salt and cinnamon over it and cook gently for 1 minute. 

Quickly arrange the apples cut side down in the pan on top of the sugar. Don't worry if they don't all fit completely, as the apples will eventually shrink and you can squeeze them all in. Ensure your apples are packed in tightly so the tart holds its shape when you turn it over.

Continue cooking gently until the sugar turns to a rich caramel and apples have softened, about 30 minutes.  Ensure you shake the pan occasionally to avoid apples from sticking. 

Remove the pan from the heat and let stand for 5 minutes. 

Remove the puff pastry from the refrigerator and lay it loosely over the top of the apples. Then, tuck the pastry in around the edge of the pan until it almost touches the apples. Use the back of a spoon to tuck and nudge in the pastry to avoid the hot caramel touching your fingers. 

Place in preheat oven and bake for 30-40 minutes until pastry is crisp and dark golden brown.

Remove the pan from the oven and leave to cool for 1-2 minutes so the caramel has some what set. 

Place a large plate over the pan and, holding both the plate and pan tightly, quickly turn the tart onto the plate. Serve tart warm or at room temperature sprinkled with icing sugar. You can also serve with vanilla bean ice cream or fresh cream.

   

SERVINGS 6-8 | PREP & COOK TIME 1 hour.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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