Apple Tarte Tatincaramelised and inverted
A French upside-down tart with tender apples in amber caramel and a thin, golden, buttery pastry base.
In tarte Tatin, apples cook directly in butter caramel before pastry is laid over them. After baking, the tart is inverted to reveal the glossy fruit; a short rest settles the juices without allowing the caramel to harden.
Ingredients
Buttery pastry
Caramelised apples
Preparation
Make the pastry
Mix flour and salt, rub in 80 g butter and add egg. Shape a disc and chill 30 minutes.
10 minutesPrepare apples
Peel, core and quarter the apples.
12 minutesMake caramel
In a 22 cm ovenproof pan, melt sugar to amber; off heat, add 40 g butter.
10 minutesArrange and pre-cook
Pack apples rounded-side down in caramel; cook gently 15 minutes.
17 minutesCover and bake
Roll pastry, cover apples and tuck edges in. Bake at 190°C for 35–40 minutes.
42 minutesRest and invert
Wait 15 minutes, loosen and invert carefully; wait 30 minutes before slicing.
45 minutes
Substitutions
Choose another firm cooking apple; floury fruit collapses and loses the pattern.
Storage
Cool within two hours, cover and refrigerate in a shallow container.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
