This is one of those rainy day recipes, relatively easy to make, and a great way of using tart crisp Granny Smith apples so readily available in every super market. The golden caramel adds loads of character to the apples, and store bought pastry keeps things simple. I always think a tarte tatin is best eaten fresh, an hour after its come out of the oven, but stolen leftovers at room temperature late at night are almost as delicious (don’t plan on leftovers). We cooked this recipe as part of our French evening in February at The Cookery and everyone agreed it was a winner if you want more details on our classes take a look HERE.
1 sheet puff pastry, large enough to fit chosen pan
plain flour, for dusting
6-8 Granny Smith apples, size dependent
100gms caster sugar
70gms unsalted butter
25gms melted unsalted butter, for brushing
Good quality, store bought, vanilla ice cream, to serve
Start by rolling your pastry lightly, depending on the thickness until it is about 3mm thick, be careful you should only roll the pastry a little, don’t be tempted to try and fill a 30cm pan with a 15cm piece of pastry. Now cut a circle the same size as your chosen pan or dish, using a plate as a guide. Prick the pastry all over with a fork, wrap in baking paper or cling wrap and place on a baking sheet in the freezer while preparing the apples.
Heat oven to 170C fan or 180C conventional. Peel, quarter and core the apples.
Put the sugar in a 20cm ovenproof heavy-based frying pan and place on a stove at medium-high heat. Allow the sugar to melt and cook slowly for 5-7 mins until it is a dark amber caramel syrup that’s starting to smoke, then turn off the heat and stir in the 70g cold butter, that has been diced into small cubes.
To assemble the Tarte, arrange the apple quarters around the edge of the dish, rounded-side down or side on, just keep them nice and tight- then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps, be careful the caramel is hot! Now give the apples a generous brush with the melted butter
Bake in the centre of the oven for 25-30 mins, then remove and place the frozen pastry over the apples, it will soften in place quickly, take a little time to tuck the edges in around the edge of the dish. The cut a few small steam vents before placing the tarte back into the oven.
Bake for 40-45 mins until the pastry is golden brown and crisp.
Allow the tarte to stand at room tempt for at least 45-minutes before carefully running a knife around the edge, and inverting it onto a plate, serve warm or room temperature with the icecream