tarte tatin


This is always a pleasure to make with its curious upside down procedure, but you do need time…

First I melt together 250 gm sugar with the juice of a lemon and a splash of water until it turns a golden colour. Then I add  three apples divided into 6 pieces each and cook in the caramel for 15 minutes or so. I transfer everything into an oven tin (not the loose bottomed kind) and leave to cool. When cold, I cover in puff pastry (or shortcrust if you prefer), tucking well in at the sides. I prick the pastry all over with a cocktail stick and cook at 200°C for 25 to 30 minutes. I leave the tart in the tin to become cold. I heat it slightly to loosen the caramel and then turn onto a serving plate.

I serve warm or cold, with whipped cream or icecream…or just on its own!


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