Caramelised upside down apple tart originating from the Loire Valley.
Serve 4 to 6.
Ingredients
- 100 grams / 4 oz of butter
- 100 grams / 4 oz of white sugar
- 6 large apples
- fresh lemon juice
- 1 sheet of flaky or puff pastry (pre-rolled)
Preparation
- The pan you choose for Tarte Tatin is important as it must be able to withstand cooking on a stove top and in the very hot oven with extremely hot caramelizing sugar. A heavy bottomed seasoned cast-iron pan is preferable.
- Preheat the oven to 200∞C, 390∞F or gas mark 5. Measure your pan and cut your pastry sheet into a round disc to fit as a lid. Cover the pastry so it doesn’t dry out and put aside for later.
- Peel the apples and cut into quarters removing the core. Brush with lemon juice so they do not brown.
- Melt the butter and sugar together in the pan and slowly cook together until the sugar dissolves.
- Arrange the apple quarters in the sugar mixture in a snug even pattern. Cook over a slow to medium heat for around 20 minutes until the apples are slightly soft and the sugar has begun to caramelize.
- Place the pastry round securely on top of the apples. Bake in the oven for 15 to 20 minutes until the pastry is golden brown.
- Place a serving dish over the pan and flip upside down to release the dessert, so that the pastry is underneath.
To serve:
Serve at once, sprinkled with icing sugar if desired.
