For my challenges I am going to make use of Larousse where ever possible. This book is lovely, and I hope you are all enjoying the wealth of information I am sharing. Tatin is the name given to a tart caramelized apples that is cooked under a lid of pastry and then inverted to be served with the pastry underneath and the fruit on top. This delicious tart, in which the taste of caramel is combined with the flavour of apples cooked in butter under a golden crispy pastry crust, established the reputation of the Tatin sisters, who ran a hotel restaurant in Lamotte-Bouvron at the beginning of the 20th century. However, the ‘upside down’ tart, made with apples or pears, is an ancient speciality of Sologne and is found throughout Orléanais. Having been made famous by the Tatin sisters, it was first served in Paris at Maxim’s, where it remains a speciality to the present day.
- 200 g sugar I used fructose
- 225 g butter
- 800 g apples peeled, cored and cut into quarters or wedges if large
- 350 g shortcrust pastry or puff pastry if you prefer
- mix the sugar and the butter together
- smear this over the bottom and sides of a 23cm tarte tatin tin or shallow baking tin or dish this is very important! You need a shallow dish so that the pastry is at the same level as the dish to make it easier for turning out
- trim the pointed ends of the pieces of apple, then arrange them in concentric circles in the tin this is easier if you follow step one above, as you are placing the apples onto something 'solid'
- add the trimmed off corners to fill the gaps
- when the apples are neatly packed in place cook over a fairly high heat until the butter and sugar form a golden caramel it is important to get the right caramel colour and texture - I didn't and as you can see from the photograph, there was a lot of 'left over' liquid
- the mixture will rise as it boils and coats the apples
- remove from the heat to prevent it boiling over
- leave until completely cold
- make your pastry, roll it into a ball and leave it in a cool place for 2 hours
- preheat the oven to 200? Celsius
- roll out the pastry into a circle, 3mm thick
- cover the apples with the pastry, tucking it inside the edge of the tin so that the fruit is contained make the pastry circle bigger than the dish, and then slightly bigger again, so that the pastry does not end up shrinking to less than the size of the dish
- bake for 20 - 30 minutes
- place a serving dish on top of the tin and turn the tart upside down this was disaster in our house. I used my tagine (the only dish I have) and the caramel went everywhere!
- remove the tin
- serve warm, with crème fraîche a must, as this cuts through the sweetness of the apples
I am submitting this recipe to Blue Kitchen Bakes Classic French Challenge