Apple Tart Tatin

WELCOME THE NEW YEAR!

It’s January 2011.  Normally one would have a New Year’s resolution.  This is generally something you feel you should improve upon – a newer you, well, I say forget it! Take this year with the best of the best. Be who you are, believe in what you stand for and what you feel makes you, you! Happy new year to all! I’m starting this year with the wrong side up and the right side down.  The recipe: Upside down Apple Tart.

Apple Tart-Tatin

THE RECIPE:

Tart Tatin

INGREDIENTS:

  • 6 Granny Smith Apples
  • ½ Lemon, juiced.
  • 120g Unsalted Butter, room temperature.
  • 200g Granulated Sugar
  • 1 roll Puff Pastry

Cast Iron Pan or Copper Pot about 24cm in diameter.

Baking temperature: 200°c

THE METHODE:

  • First and foremost, turn on the oven to pre-heat.
  • Peel, Core and half the Apples.  Place them in a bowl of Water and Lemon Juice.  This will help to prevent discoloration. You can use an Apple corer to remove the stalk or you can use your Knife and cut out the centre.
  • Make sure your Butter is at room temperature. Space the butter evenly over the entire surface of the pan.
  • Sprinkle the Sugar over the Butter. All of it.  Don’t be shy.
  • Place the Apples, core facing upwards, tightly together over the entire pan.
  • Place Puff Pastry on a dusted surface.  Use icing sugar instead of flour as this is lighter and will give the pastry an extra sweetness.
  • Using a Rolling pin, roll out the Puff Pastry to about 5mm thick and place it on top of the Apples, tucking them around the Apples to form a tight blanket. Tuck in all the edges.
  • Leave the Tart to rest for about 15 minutes.
  • After the 15 minutes are up, place the pan on the heat and slowly caramelize the Butter and Sugar.
  • When the Sugar turns Amber in Color put the pan in the oven and bake until the pastry is golden brown.
  • Once the Pastry is Golden Brown, this should take between 15 to 20 minutes, remove from the oven and turn out onto a plate to serve.
  • Serve Warm.

CHEFS TIPS:

  • If you don’t consider yourself the Iron Chef of Pastry and don’t own a Rolling Pin, you can use an empty Wine Bottle, works just as well.
  • To check if the sugar is Amber in color, tilt the pan ever so slightly towards you, the color of the sugar should sneak out of the edge of the Puff Pastry.
  • To give the Pastry an extra glossy shine, brush the Pastry with a mixture of Egg yolks and Milk.
  • Once the Tart is finished baking, put a plate over the top of the pot and using your oven gloves and some aerodynamics, flip the tart onto the plate.
  • Transfer the Tart onto your serving plate, pay attention to the sauce as it is sugar and will burn you if it comes into contact with your skin.
  • Cut the Tart into 8 triangular pieces.
  • If you plan on serving the tart later on in the day, you can let it cool down, wrap it in plastic and leave it in the fridge. You’ll notice that the tart turns an off white color, that’s just the butter solidifying again.  Before serving, place the tart on a sprayed baking pan and pop into the oven for a couple of minutes, allowing the sugar to return to a syrupy consistency.

COMPLIMENTS:

  • A warm hearty dollop of Crème Fraiche or double thick Cream will go very well with this tart.
  • Sunday afternoon tea can be accompanied with a slice of Apple Tart Tatin and a warm cup of Jasmine tea.
  • Vanilla Bean Ice Cream is the perfect side kick for this sweet, sticky Apple tart. If you don’t end up licking the plate…I don’t know what will.  Enjoy!

This dish is as versatile as your imagination.  It’s simple, luscious and brand new.  Have fun with it and remember to enjoy every moment just like every bite you take!

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