Monday, 27 February 2012

Tarte Tatin

As i mentioned earlier i do not bake as much so this recipe is a wee bit special as this was one of the first things i baked and the poor pic is proof enough that i did not have enough left for a decent apologies for the poor pic...will replace when i bake one next.

Tarte Tatin is just about the easiest things to bake and the fancy name does not hurt either! The short crust pastry in this recipe can also be used for quiches,pies and tarts. I use regular salted butter (no butter like amul butter).  So here goes my friends presenting to you Tarte Tatin:

(This is for a 9 inch baking dish, not the tart dish as the juices tend to overflow so use either an oven proof round pan or a regular 9 inch cake tin)

Short Crust Pastry:

100g Self Raising Flour
50 g diced butter (measure the butter when diced) (the butter to be cold but slightly soft)
1 tbsp icing sugar
1 egg yolk
1 tbsp ice cold water

For the Apple topping:
3 large Granny Smith apples (if medium sized you can use 4)
Rind and Juice of 1 lemon (if using lime then juice of half a lime should do)
75gms butter
75 gms demerara sugar



Flour,icing sugar and butter goes into a bowl and using your fingertips start crumbling the butter into the flour and sugar.  It is important that the consistency remains crumbly at this stage so do not knead just crumble  using your finger tips, continue to do so till the mixture resembles a breadcrumb consistency (if the butter is at room temperature you will not achieve this consistency). Add the yolk and the water to form a firm dough, it should not be sticky dough.  Just knead the dough very gently for a couple of minutes and put in an air tight container or wrap in cling film and refrigerate for 30 minutes.


Peel and slice the apples thinly immediately sprinkle with the rind and juice of lemon/lime. In a pan melt the butter and sugar as mentioned in the topping ingredients. Once the 2 have been fully melted and incorporated pour melted liquid into the bottom of your cake tin, or if you are using the pan then let it remain in the pan itself.  On top of this arrange the slices of apples around the base and pile in a circular manner to fill the dish.

Roll out the refrigerated pastry and cover the pan or cake tin with the pastry. Bake in a pre heated oven at 200 deg C for 20 minutes or until the pastry is cooked to a golden brown.

Once done remove from oven and allow it to cool for about 10 minutes. Slice a piece....serve yourself some and enjoy....

Bon Appetit Mimi

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