Simple Tarte Tatin Recipe

Luscious caramelized apples on golden pastry, a classic tarte tatin is the sort of impressive dessert that you expect to eat in a French restaurant but hardly dare attempt at home. In fact it isn’t too hard to make as long as you keep a close eye on it while the apples caramelise, and you can use a good bought puff pastry for the base to make it even easier.

A heavy-based, ovenproof skillet or omelette pan is essential to make a tarte tatin as it is cooked half on the hob and then finished off in a hot oven. Choose a firm variety of eating apples, such as coxs’ orange pippins, so that they retain their shape when cooked.

Apple Tart Tartin

Ingredients
225g / 8oz puff pastry (or make your own sweet rich shortcrust pastry)
8-10 small firm eating apples
55g / 2oz granulated sugar
55g / 2oz soft butter
2 tablespoons brandy
1 tablespoon lemon juice

Roll out your pastry to get a circle that is slightly larger than your pan or skillet. Trim the edges to make a neat circle. Prick the pastry lightly with a fork and put it in the fridge to chill, while you get everything else ready.

Preheat the oven to 220C/ 450F

Spread the soft butter evenly over the base of your pan, using your fingers to make sure it is all coated well. Sprinkle the sugar on top,

Mix the brandy and lemon juice in a large bowl. Peer the apples and halve or quarter them depending on the size. Remove the cores. Toss each apple piece in the lemon and brandy so it is completely coated, to prevent it going brown.

Arrange the apples curved side down in the pan on top of the butter and sugar. They should be arranged in neat circles and tightly packed.

Put the pan on a medium high heat and cook until the sugar has caramelized. If the apples give out a lot of juice this can take longer, but they should be done after about 20 minutes. Keep a close eye on the pan, moving it around if necessary so that the apples and sugar colour evenly.

Remove from the heat and allow to cool slightly for 5 minutes. Then tuck the pastry circle over the pan and down the sides, being careful not to touch the hot caramel. Put it straight in the hot oven as quickly as possible and bake for about 25 minutes until the pastry is golden and puffed up.

Rest it in the pan for 5 minutes, then take a large serving plate and hold it tightly over the pan. Quickly invert the pan so that the tarte tatin slips out with all the caramelly juices. Serve with cream or crème fraiche

Want the professionals to cook your tarte tatin for you? Why not try the desserts at Merchants restaurant in Nottingham.