Classic Tarte Tatin
From Great British Food November 2015.
A historical recipe
Great British Food November 2015.
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Possible health benefits
General information, not medical advice.
-
Lemon
High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of protein · 1.1 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 6oog apples, peeled and cored Juice and zest of 1 lemon 200ml sugar 1 vanilla pod, split open and seeds scraped out 8og butter loog pecan nuts, chopped 400g puff pastry, thawed 1.
- Preheat the oven to i8o°C/Fan i6o°C/ Gas 4 - Cut the apples into wedges and sprinkle with lemon juice.
- Set aside.
- 2.
- Heat the sugar, 150ml of water, pod and seeds in an ovenproof pan over low heat and stir until the sugar has dissolved (the sugar crystals must be dissolved before the mixture starts to boil).
- Boil the syrup without stirring until it starts to colour - when it's a light caramel colour, it's perfect.
- 3.
- Remove the vanillb^pod and then stir in the butter.
- Arrangl the apples close together in the syrup.
- Remember the apples shrink as they soften;
- pack them tightly against each other in concentric circles.
- Sprinkle the chopped pecan nuts and lemon zest over the apples.
- Place the pan in the preheated oven for 20 minutes, or you can slowly simmer the pan on the stove top for about 5-8 minutes until the apples Allow the pan to cool.
- 4 - Increase the oven temperature to 220°C/Fan 200°C/Gas 7 - Roll out the puff pastry and cut it into a circle slightly biggerthan the pan;
- keep the dough cool and work as quickly as you can.
- Place the dough on top of the apples and press it slightly around the edges of the pan.
- Bake the tart fori5-20 minutes or until the crust is cooked, golden brown and has puffed up.
- 5.
- Let the pie cool for a few minutes in the pan.
- Place a plate over the pan and turn the tart out onto a plate so the apples are on top.
- Try to flip the tart over in one swift movement, but be careful because the syrup is very hot.
- Serve the tart with creme fraTche or ice cream.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Cutting board
-
Grater
-
Vegetable peeler
-
Wooden spoon
-
Spatula
-
Rolling pin