Apple tarte tatin has to be made using firm dessert apples or they will turn into a soft mush after the cooking process. I've also made this tarte tatin using firm, slightly under ripe pear with good results.
Ingredients
3 golden delicious apples
1 tbs lemon juice
½ cup caster sugar
50ml water
20g unsalted butter, chopped
1 ready rolled puff pastry sheet
1 egg
1 tsp milk
Ice cream or cream, to serve
Method
- Pre-heat oven to 220°C.
- Peel and core apples, cut into 6-8 wedges, and toss the wedges in a large bowl with the lemon juice and 1 tablespoon of the sugar.
- Using a 20cm frying pan as a guide, cut pastry into a circle slightly larger than the pan, prick all over with a fork.
- Melt butter in a 20cm non-stick frying pan over medium high heat. Cover with remaining sugar and water. Cook over medium-low heat, shaking pan occasionally to spread around any dark spots that appear, until a rich caramel forms.
- Place apple wedges into pan, rounded side down, arranging them around pan. Cut remaining apple to fill gaps. Cook the apples over medium heat for about 10 minutes until caramel is bubbling up in the pan, shaking pan occasionally to prevent burn spots.
- Lay the pastry over the apples, tucking it in around the edges, and brush the pastry top with a little of the egg mixture.
- Place the pan in the oven, cook for about 25 minutes, or until the puff pastry has risen and cooked. The pastry should be dry and flaky. Stand tart in pan for 5 minutes before carefully turning out onto a serving plate. To turn out your tart, carefully place a plate on top of your frying pan and, using an oven cloth or glove, put your hand on top. Being very careful, as there will be hot liquid caramel around, quickly flip the tart over on to the plate.
- Serve with cream or ice cream.
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