Tarte Tatin

Recipe from: 6/14/1995 12:00:00 AM
Ingredients 7
Servings 6
Time

Ingredients

  • 2
    kg
    green apples
  • 1
    lemon, juice
  • 160
    g
    white sugar, for caramel
  • 80
    g
    unsalted butter, cut into small pieces
  • 80
    g
    sugar
  • 250
    g
    shortcrust pastry of your choice
  • thick, slightly soured or whipped cream, to serve
 

Method

 
Peel and core apples, halve lengthways and sprinkle lemon juice over. In a heavy-based saucepan, melt 160 g sugar over moderate heat and pour into a 22 cm baking dish or pan. Pack apple pieces upright and tightly together into caramel. Sprinkle butter and remaining sugar over apples. Cover with pastry, fold sides over to inside of apples to enclose them. Prick pastry lightly with a fork. Bake at 190 ºC for about 35 to 45 minutes. If pastry gets too dark, cover with foil. Pastry should be golden and apples very soft. Remove tart from oven, place a large platter over top and invert. Leave for 4 to 5 minutes and remove pan. Serve hot or warm with thick, slightly soured cream or whipped cream.
 

Read more on: bake  |  fruit
 

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