Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, apple tart tartin. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Apple Tart Tartin is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Apple Tart Tartin is something that I’ve loved my entire life. They’re fine and they look wonderful.
Just returned from France where I had apple tart tatin three times. This recipe was the BEST of them all! Won't hesitate to make it again!
To begin with this particular recipe, we have to first prepare a few components. You can cook apple tart tartin using 5 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Apple Tart Tartin:
- Take puff pastry x
- Prepare x large granny smith apples
- Prepare x caster or granulated sugar
- Prepare x unsalted butter
- Make ready x lemon
Peel, quarter and core the apples. Tarte tatin can be tricky, but it's delicious when it works. You can substitute the apples for plenty of other fruit; pear and prune or quince work beautifully. Legend has it that this famous French pie was created by accident when one of the sisters who ran the Hotel Tatin south of Paris cooked an apple tart upside-down by mistake - evidence that you shouldn't be shy of a little experimentation in the kitchen!
Steps to make Apple Tart Tartin:
- Peel the apples and keep them in a bowl of cold water with a the juice of 1 lemon to keep them from discolouring. quarter and core apples
- Chose the frying pan that can also go in your oven, and a plate that is a slightly larger to use as a template to cut the puff pastry once rolled out.
- Roll out the pastry to about 4 mm thickness, cut a disc about 3 cm wider than the plate, keep this to one side while you now make the caramel.
- To make sure your pan is super clean and free from grease, put it on a high heat and when hot pour in a glass of water and let that boil for 30 seconds or so before pouring away. Then add your sugar and on a medium heat tilt the pan while it gradually melts.
- You can see in these images the sugar melting and caramelising, when all the sugar is caramel add the butter sliced and stir it into the caramel. The butter will help you turn out the tart when finished.
- Turn off the heat and arrange apples clockwise, presentation side down and then the centre. I squeezed in a few more after the second image as they will naturally reduce in size when they cook so you really need to pack in all of the apples. Then turn the heat back on to medium and simmer for 8-10 minutes to start the cooking of the apples.
- Cover with pastry then tuck the edges inside the pan but out side the apples, this keeps the pastry in place. Use something blunt like the end of a spoon, the pan is hot and you must be careful to keep your fingers out of the caramel, this is why chefs end up with asbestos fingers.
- Prick a few holes in the pastry with a knife, then bake at 180c for about 30 minutes or until the pastry is fully cooked. Leave to cool for 20-30 minutes before turning out. Use a pallet knife to loosen the edge of the pan.
- Time to turn the pan over, use the plate from earlier and place on top of pan, hold it firmly in place with one and and confidently turn it upside down. It's important to let the tart cool to slightly warm so that if caramel gets on you it will not burn, but if you let this go cold the caramel will set and stick to the pan, if it feels stuck place back over the stove for 30 seconds or so just to unset the caramel.
- Moment of truth, carefully pull off the pan, if it is stuck turn it back over and give another 30 seconds over heat. You can enjoy the tart straight away or chill it and portion when cold and re-heat later on, serve with vanilla ice cream or whatever you feel like. These screen shots were taken from my youtube videohttps://www.youtube.com/watch?v=tXkcopugPSQ&t=17s feel free to check it out plus many other cooking tutorials.
Tarte Tatin is a French classic, spectacular to present and fun to prepare. Richard Davies' classic tarte Tatin recipe is laced with some expert tips for nailing this old favourite. Serve simply with clotted cream or ice cream. This recipe for easy apple tarte tatin serves six so is great for after a special family meal. This mouth-watering tarte tartin can be made ahead and keep in an airtight container in the fridge.
So that is going to wrap this up with this special food apple tart tartin recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this site in your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope this site becomes “the place to be” when it comes to apple tart tartin cooking. Go on get cooking!
