Tarte Tatin
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- 1 cup white granulated sugar
- 4 tablespoons butter (see notes)
- ¼ cup water
- 5 Golden Delicious apples, peeled, cored and quartered
- 1 pastry dough recipe
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.
- 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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- Preheat oven to 400°F.
- Place sugar, butter and water in a stovetop/oven-safe tarte dish over medium-high heat. Cook until mixture becomes golden brown and bubbly.
- Remove from heat and allow mixture to cool to room temperature in the tarte dish.
- When caramel mixture has cooled, arrange the apple quarters on their sides in the mixture.
- Roll the pastry dough out to a thickness of about ½ inch and a diameter large enough to cover the tarte dish.
- Place dough on top of the tarte, then trim and discard the edges.
- Bake tarte for 40 minutes.
- Allow to cool in the tarte dish for 15 minutes before inverting onto a serving platter.
Plating
Cookware for this recipe
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Chef's knife
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Vegetable peeler