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Tarte Tatin

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. 300g/11oz all-butter puff pastry, rolled to a thickness of 3mm/⅛in, cut very slightly larger than the diameter of the tarte tin, pricked with a fork and frozen
  2. 30g/1oz unsalted butter, melted, to add richness
  3. 100g/3½oz caster sugar
  4. 60g/2½oz cold unsalted butter, diced
  5. 2kg/4½lbs dessert apples, about 12, peeled
  6. 3 tbsp water
Contains GlutenMilk Read from the ingredients, not verified. Check labels.

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

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Cut the apples in half horizontally, remove the cores and slice off the rounded tops and bottoms of the apples so they sit flat in the tin.
  3. Put the water in the bottom of the tin and sprinkle over the sugar. Let it sit for two minutes to allow the water to absorb the sugar.
  4. On a medium heat, cook the syrup until it turns to a pale blonde caramel (do not let it become too dark or the flavour will overpower the apples), then stir in the diced butter - this will stop the caramel cooking and give extra richness to the dish.
  5. Arrange the apples, middles uppermost, around the edge of the tin and then fill in the centre with the remaining apples. It is important to pack them as tightly as possible – press them down with your hands as you go.
  6. Brush the apples with the melted butter and place the tin on a baking tray. Bake in the oven for 30 minutes.
  7. Remove from the oven and place the disc of frozen pastry on the top. Tuck the edges of the pastry into the dish and prick a few holes with a sharp knife to let the steam out as the dish cooks.
  8. Return to the oven for a further 40-45 minutes, or until the pastry is crisp and golden-brown.
  9. Allow to cool at room temperature for one hour before turning out of the tin and serving warm. Alternatively, make the tarte the day before and reheat as above.

Plating

Cookware for this recipe

  • Saucepan
  • Baking tray
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Wooden spoon
  • Pastry brush
Source Not stated: saved from a website or mailing list, rights unverified
Credit

By: Raymond Blanc. From the programme: Raymond Blanc's Kitchen Secrets. Saved from BBC Food, file Recipes/bbcfood-archives/tarte_tatin_72509.html in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the bbc-food-html text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.