The World-Famous Tarte Tatin
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
59
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 tbsps
Butter (/50 g, cubed)Directions:
1
Preheat your oven to 375 degrees F/190 degrees C/gas 5
2
Dust a clean surface and a rolling pin with flour and roll out your puff pastry until it's just over 1/4-inch/0
3
5cm thick
4
This will be enough to cover the ovenproof frying pan you'll be cooking the tarte Tatin in, leaving about 2 inches/5 cm extra around the edge
5
Put the pastry to one side for now
6
Peel your apples, then halve them horizontally and use a teaspoon to get rid of the seeds and core
7
Put the ovenproof pan on a medium heat and add the sugar, Calvados, vanilla seeds, and pod
8
Let the sugar dissolve and cook until the mixture forms a light caramel
9
Once the caramel looks and smells delicious - it should be a lovely chestnut brown - add your halved apples
10
Carefully stir everything in the pan and cook for about 5 minutes or until the apples start to soften and you get a toffee apple vibe happening
11
Add the cubed butter, then lay the pastry over the top
12
Quickly and carefully tuck the pastry down right into the edges - it's best to use a wooden spoon so you don't touch the caramel
13
Bake the tarte Tatin for about 25 to 30 minutes, or until golden, with crispy caramelly pieces bubbling up from under the edges
14
Take it out of the oven
15
To make it look like a tarte Tatin you need to turn it out, which isn't hard - but you do need to be careful with that hot caramel
16
So get a serving plate or board larger than your pan and put an oven glove on to protect the arm holding the board
17
Put the board or plate on top of the pan, then quickly, carefully and confidently turn it out (remember you can go to www
18
Jamieoliver
19
Com/how-to and see a video of how to do this safely)
20
Put it to one side for a few minutes, so the caramel can cool down, then divide it up and serve with a spoonful of creme fraiche or ice cream