I was watching a cooking show on TV a couple of months ago, and the chef was baking Tarte Tatin. It looked delicious and easy…(Well I guess everything looks easy when you watch it on TV.) I found this recipe in one of my baking books called 500 Fabulous Cakes And More and wanted to give it a try and I baked my first Tarte Tatin. It wasn’t bad at all.
1/2 pound puff or pie crust pastry
10-12 large Golden Delicious apples
1/2 cup butter, cut into pieces
1/2 cup superfine sugar
1/2 teaspoon ground cinnamon
Creme fraiche or whipped cream, to serve
- On a lightly floured surface, roll out the pastry to a an 11 inch round less than 1/4 inch thick. Transfer to a lightly floured baking sheet and chill.
- Peel, halve and core the apples, sprinkle with lemon juice.
- In a 10 inch tarte tatin pan or ovenproof frying pan, cook the butter, sugar and cinnamon until the butter has melted and the sugar has dissolved. Cook for 6-8 minutes until the mixture is a medium caramel color. Remove from the heat and arrange the apple halves, standing on edge, in pan.
- Return the pan to the heat and simmer for 20 min until the apples are tender and colored. Remove from the heat and cool slightly.
- Preheat the oven 450F. Place the pastry over the apples and tuck the edges inside the pan around the apples. Pierce the pastry in two or three places, then bake for 25 minutes until the pastry is golden and filling is bubbling. Cool in the pan for 10-15 minutes.
- To serve, run a sharp knife around the edge of the pan to loosen the pastry. Cover with a serving plate and carefully invert the pan and plate together. It is best to do this over a sink in case any caramel drips. Lift off the pan and loosen any apples that stick with spatula. Serve the tart warm with creme fraiche or whipped cream.