Quick, easy, simple and versatile, I love that in a good tasting dish. I thought I would make my version of a Classic tarte tatin. The great thing is that once you can make a tart tatin really well, you can then experiment to add your own authenticity to it. The first time you slowly lift up the pan to see a perfectly made tart of shining gold on top, it is a pretty damn awesome feeling.
This dish achieves this with little effort so if you want to impress anyone with a dessert, give this a try. For the puff pastry (which will be the base of this recipe), you want it to be relatively thick, but obviously not too thick. I have been taught that the puff pastry for the baseshould be about 5mm thick. Some puff pastries can be brought as big block to roll out yourself. Or you can get it in sheets, in that case you can get two of the sheets, defrost them and firmly press them together. I learned that trick from where I studied cookery.
As for the apples. When you make a tart tatin, ideally you want the apples to be soft but also have a firmness and wholeness in it’s shape. So I recommend that you use granny smith apples, as they are one of the harder kind. Any apple will work if you cook the tart really well but if you use a softer type of apple like a Fuji apple for example. It will still have a good taste but the texture will be too soft and broken down.
So in conclusion, for me a good tart tatin is to have a nice, thick golden puff pastry and the apples still holding their shape.
– 4 granny smith apples
– 2 sheets of puff pastry thawed
– 50g sugar
– 50g butter
– 1 tsp. Vanilla extract
– 1 tsp. Maple syrup
– Pre-heat your oven to 190 degrees Celsius.
– Push the two puff pastry sheets firmly together to make 1 thicker sheet.
– Add the sugar and 50 ml of water to an an oven proof pan. Bring the boil then turn the heat down to a gentle simmer. The sugar will dissolve and the syrup will start to bubble. lightly shake the pan rather then stirring the syrup around and be patient.
– DO NOT touch or taste the caramel. The temperature boiling sugar goes higher than 100 degrees and can easily burn through the skin.
– Once the syrup has developed a nice golden color, take the pan of the heat and add the butter, vanilla extract and maple syrup. Stir slowly and get everything mixed through.
– Drain the apples, and carefully with a pair of tongs, add the apples to the pan. Make sure the apples are well coated and evenly spread out.
– Place the Puff pastry over the pan. Make sure it cover all the apples and the caramel and the corners are tucked in. (do this with the tongs if you wish).
– Get a fork and prick a few holes in the pastry.
– Place in the oven for 30-35 minutes, until the pastry is cooked all the way through and golden brown on top.
– When the tarte tatin is done, don’t forget to use a tea-towel or mittens when holding the pan. Get a plate or chopping board and place it on top of the pan. Get a good grip on the pan and the board/plate and flip the tarte over (be quick and confident about it). Be careful not to get the caramel on your hands.
– Lift up the pan and there is your sexy little tart. Serve with a generous scoop of vanilla ice-cream.