CARAMELISED UPSIDE-DOWN APPLE TART - TARTE TATIN
Two French impoverished French women earned their living by baking their father's favourite tart now known as Tarte Tatin. The apples in this tart are cooked in the caramel so that the flavours are deep inside the fruit. You will need a deep heavy 23-25 metal handled pan
Provided by Sherrie-pie
Categories Pie
Time 1h45m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 10
Steps:
- Make a well in the centre of the flour. Put the egg yolks, sugar and a pinch of salt in the centre of the well, then add the butter and the water. Mix with your fingertips until the crumb stage. Use more water at your discretion. The dough must be very smooth. Shape into a ball and chill until firm.
- Melt the butter in a frying pan.When it starts to sizzle add the sugar all at once. Cook over medium heat, stirring now and then with a wooden spoon until caramelised to a deep golden brown. Cook gently once it starts to colour because it burns easily. This will take about 3 - 5 minutes. Remove from the heat and allow to cool until tepid.
- Arrange the apple halves upright in concentric circles to fill the pan. The apples will shrink during cooking so pack it in tightly. Cook the apples over high heat until caramelised, 15 - 25 minutes. Turn the apples over to caramelise on both sides - use a fork. Remove the pan from heat and let cool 10 - 15 minutes.
- Roll out the pastry into a round 2.5 cm larger than the frying pan. Roll up the dough around the rolling pin and transfer to the pan. Drape the dough over the pan. Tuck the edges of the dough down around the apples. Bake the tart in the heated oven until the crust is golden brown. 20 - 25 minutes.
- Let the tart cool until tepid in the pan then unmould it. Set a serving plate on top of the pan, hold firmly together and invert the two. If the apples stick to the pan, remove and replace on the tart. If any caramel remains, use it on the apples.
- Serve with creme fraiche.
Nutrition Facts : Calories 555.3, Fat 22.1, SaturatedFat 13.3, Cholesterol 101, Sodium 27.9, Carbohydrate 91.1, Fiber 8.6, Sugar 58.5, Protein 4.6
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Karuna Magar
[email protected]This tart is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and it still tastes amazing.
Tallal Imtiaz
[email protected]This tart is a bit pricey to make, but it's worth every penny. The ingredients are all high-quality and the end result is a truly special dessert.
Liaqut Shah
[email protected]I followed the recipe exactly and the tart came out perfectly. It was so good that I ate two pieces in one sitting.
Amrita Gurung
[email protected]This was my first time making a tarte tatin and it turned out great! The apples were perfectly caramelized and the crust was flaky and delicious.
Sulaimankhan Yousafzai
[email protected]This tart is a showstopper! I made it for a potluck and it was the first thing to go.
Qasem Tarazi
[email protected]I've never made a tarte tatin before, but this recipe was easy to follow and the results were amazing. The tart was beautiful and delicious.
Ashmeed Mohammed
[email protected]This is the best tarte tatin I've ever had. The apples were so soft and caramelized, and the crust was perfectly flaky.
Abuu Ameenah
[email protected]I made this tart for my family and they loved it! The apples were perfectly caramelized and the crust was flaky and buttery.
John Amesquita
[email protected]This tart is a bit time-consuming to make, but it's definitely worth the effort. The end result is a stunning and delicious dessert that will impress your guests.
Sharon Kaulf
[email protected]The caramelized apples in this tart are divine! I could eat them all day long.
Taylor Missildine
[email protected]I've made this tart several times and it always comes out perfect. The instructions are easy to follow and the results are always delicious.
Hussain Ali
[email protected]This tarte tatin was a huge hit at my dinner party! The caramelized apples were perfectly gooey and the crust was flaky and buttery. Everyone raved about it.