LADING

Tarte Tatin

Tart Tatin - Sophie Conran


Side Plate – Set of Four, £42.00
Dune Pastry Forks – Set of Six, £29.50
Footed Cake Plate, £52.50

Serves 6 – 8

Ingredients
5 Royal Gala apples
150g butter
125g golden caster sugar
300g good quality butter puff pastry

 

You will need a round, flat-bottomed cake tin or pie dish, approximately 25cm (10in) in diameter. An ovenproof frying pan also works well.

Peel the apples then cut them in half, end-to-end, removing
the core with a small knife. Put the butter and sugar into the cake tin, place on the hob and gently simmer until the sugar has dissolved.

Add the apples and let it bubble away, stirring occasionally for 30 to 45 minutes or until you have a nice, thickish caramel sauce. Take off the heat and turn the apples round side down allow to cool completely.
Roll out the pastry to cover the top of the apples, trim to fit.

Pre heat the oven to 180°C/ 160° Fan/ Gas Mark 4.
Put in the oven and bake for half an hour, or until the pastry is
crisp and golden and the caramel is bubbling.

Allow to cool a little before turning the pie onto a plate.
To do this, put a plate over the tin and quickly flip it over so the
pastry is on the bottom.

Serve with cinnamon ice-cream or whipped cream.

Print Recipe
Tart Tartin
Serves 6 - 8 Make the day before needed. You will need a round flat-bottomed cake tin or pie dish, approx. 25cm (10in) in diameter. An ovenproof frying pan also works well.
Instructions
  1. Peel the apples then cut them in half, end-to-end, removing the core with a small knife. Put the butter and sugar into the cake tin, place on the hob and gently simmer until the sugar has dissolved.
  2. Add the apples, and let it bubble away stirring occasionally for 30 to 45 minutes or until you have a nice thickish caramel sauce, take off the heat and turn the apples round side down allow to cool completely.
  3. Roll out the pastry to cover the top of the apples, trim to fit and place in the freezer until needed.
  4. Pre heat the oven to 180°C/ 160° Fan/ Gas Mark 4
  5. Put in the oven straight from the freezer and bake for 1/2 an hour or until the pastry is crisp and golden and the caramel is bubbling.
  6. Allow to cool a little before turning the pie onto a plate. To do this, put a plate over the tin and quickly flip it over so the pastry is on the bottom.
  7. Serve with cinnamon ice-cream.
Recipe Notes

Tart Tatin

Tart Tatin