Lavender and apple tarte tatin
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 18 ingredients
- 335g/11¾oz plain flour
- 10g/¼oz white wine vinegar, cold
- clotted cream, to serve
- Tarte
- pinch salt
- Cut
- 250g/9oz butter, chilled
- 2 tsp dried lavender flowers (available in the spice section of large supermarkets)
- Water
- 8 apples (preferably Russet or Braeburn), peeled and cored
- 65g/2¼oz unsalted butter, chilled
- Squash
- Rub
- 50g/1¾oz unsalted butter
- 10g/¼oz salt
- Breadcrumbs
- 200g/7oz golden caster sugar
- 1 lemon, juice only
Possible health benefits
General information, not medical advice.
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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.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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.
- 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
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- To make the pastry, rub the 65g/2¼oz butter into the flour and salt with your fingertips until it resembles breadcrumbs. In a separate bowl lightly mix the vinegar with 150g/5½oz water then add this to the dry mix and combine to make a dough. Transfer to the freezer for 10 minutes.
- While the dough is chilling in the freezer, flatten the remaining 250g/9oz butter by placing it between two sheets of greaseproof paper and using a rolling pin to squash it into a square shape less than 1cm/½in thick.
- Roll out the chilled pastry dough to form a rectangle twice the size of the flattened butter square. Fold the pastry over the butter, then turn it 90 degrees and roll it out until it has doubled in length. Fold both ends into the middle, then fold once more (to ‘close the book’). Transfer to the fridge for 20 minutes.
- For the topping, mix the lavender with the caster sugar to infuse. Take four of the apples, slice them into wedges and set aside. Cut the remaining apples into halves and place them on a cooling rack. Transfer to the fridge to oxidise slightly.
- For the pastry, repeat the rolling and folding process another three times and return to the fridge.
- Preheat the oven to 200C/400F/Gas 6.
- For the topping, add the lavender sugar, 20g/¾oz water and lemon juice to a heavy oven-proof frying pan and heat until the sugar has dissolved and a light caramel has formed. Remove from heat, add the butter and salt and swirl the pan occasionally until combined (don’t stir as this can make the caramel crystalise).
- Place the halved apples in the centre of the pan, cut side down. Arrange the apples wedges around the halves and return the pan to a low heat for five minutes, then set aside to cool slightly.
- For the pastry, repeat the rolling and folding process one more time, then carefully roll it out to fit the pan. Place the pastry on top of the pan, trim any excess - leaving a small overhang to tuck down the inside of the pan.
- Bake for 30 minutes, or until the pastry is golden and crisp. Remove the tarte tatin from the oven and turn out onto a plate (take care with this as the caramel will still be very hot) and allow to cool for five minutes before serving with a spoonful of clotted cream.
Plating
Cookware for this recipe
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Frying pan
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Mixing bowl
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon
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Spatula
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Rolling pin