french apple tarte tatin
Tarte tartin
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This is a french classic dessert - usually made with apples that have been caramelised and traditionally a base of shortcrust pastry. This recipe uses ground rice to give it more texture. It can be time consuming dish to make, but rewarding results.
Servings
6-8
Prep Time
50min
Cook Time
25-30min
Servings
6-8
Prep Time
50min
Cook Time
25-30min
french apple tarte tatin
Tarte tartin
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a french classic dessert - usually made with apples that have been caramelised and traditionally a base of shortcrust pastry. This recipe uses ground rice to give it more texture. It can be time consuming dish to make, but rewarding results.
Servings
6-8
Prep Time
50min
Cook Time
25-30min
Servings
6-8
Prep Time
50min
Cook Time
25-30min
Ingredients
pastry
filling
Servings:
Units:
Instructions
pastry
  1. Sift the flour, ground rice and salt into a bowl. Cut the butter into small pieces and add to the bowl. Using 2 cutlery knices and working in a scissor action cut the butter into the flour, then rub it with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Beat the egg with a fork, then using a cutlery knife, add enough to bind the dough together.
  1. Shape into a flat disc, place between 2 sheets of baking parchment and roll gently to a circle size of your ovenproof frying pan, no thinner than 5mm. Chill in the fridge until firm.
filling
  1. Peel, quarter and core the apples and finely grate the lemon zest. Heat the oven to 190C/375F/Gas 5.
  2. Melt the butter in the frying pan on a low heat. Add the sugar and continue to cook gently until the sugar has started to melt and tun a toffee colour.
  3. Arrange the first layer of apple quarters, rounded side down, on top of the melted butter and sugar. Sprinkle over the lemon zest and continue to layer on the apples, with the next layer rounded side up and fitting neatly in the spaces in the bottom layer.
  4. Continue to cook over a low to medium heat. Initially the apples will release juice and prevent the butter and sugar from caramelising, but as the juice mixes with the butter and sugar, it will become a homogeneous sauce. Then as the juice evaporates, the butter and sugar will begin to caramelise again. Continue cooking until deep golden brown, and the apples have taken on the same colour, about 15-20 minutes; you will be able to smell the changes as the apples and sugar caramelise. You may need to move the frying pan around over the heat to ensure even caramelisation. Carefully lift up the apples from time to time, using a palette knife, to check the underside.
  5. Remove the pastry from the fridge and peel away one layer of the parchment. Lay the pastry on top of the apples and peel off the other layer of parchment. Press down lightly, particularly over the edge of the frying pan, so that the heat of the frying pan cuts through the pastry. Remove any excess pastry. Transfer to the oven and bake for 25-30minutes until the pastry is golden brown.
  6. Remove from the oven and allow to cool slightly for a few minutes. Now carefully invert a plate over the frying pan and turn both the frying pan and plate over, so that frying pan in uppermost. Ideally, cover your forearms as you do this to protect them from any hot caramel that may be released. Lower the plate and frying pan to the work surface and lease for a minute to allow gravity to do its job! Carefully lift off the frying pan to reveal the golden apples and caramel sauce. Best served warm, with ice cream, pouring cream or crème fraîche.
Recipe Notes

Tip: To make this recipe perfect, you really need to use a heavy-based ovenproof frying pan.  You could caramelise the butter and sugar in a frying pan, then tip into an ovenproof dish.  Lay the apples in as for the main recipe, cover with pastry and cook, but you may well find that the apples do not caramelise as well.

You don't have to use apples for this dish, pears, plums or even peaches can work well.

This recipe is from Leith's Cookery School book; How to Cook and I used this during their cookery course.

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