The apple tree in our garden is full of delicious apples this time of the year, so when my Nan gave me an amazing Tarte Tatin dish, I knew that I had to make the traditional French upside-down pastry as a delicious weekend treat.
The dish originates in Hotel Tatin in Lamotte-Beuvron, France, about 100 miles south of Paris and was invented by the famous Tatin in 1880. Legend says, the sisters who ran the hotel accidentally created the dish but there are critics who doubt that the sisters created something completely new.
No matter what the story, a traditional Tarte Tatin is the perfect dish to welcome autumn. It’s full of buttery caramel, tangy apples, and crispy shortcrust pastry. Delicious!
If you want to make your very own Tarte Tatin following the recipe below:
Traditional French Tarte Tatin with apples
For Tarte Tatin filling:
200g caster sugar
6 big apples
For shortcrust pastry:
250 g plain flour
125 g butter, unsalted
1 egg yolk
First up, let’s start with our shortcrust pastry:
Simply break or cut your butter into small cubes and mix it with your flour and salt. Rub the mix between your fingers, so you achieve the texture of breadcrumbs.
Then, add the egg yolk and water, and mix until you have a smooth ball of pastry. Quickly knead the dough using the palm of your hand, before wrapping it in cling film and leaving it in the fridge for 1h.
Making the tart:
If you have a tart dish that’s suitable for use on the hob and in the oven, heat it up for a couple of minutes over a low flame. Pour 170g of caster sugar into it and let it caramelise before adding 50g of finely chopped butter.
Remove your dish from the stove and use the apples (I cut mine into sixths but you can also use bigger pieces) to cover the base of your dish. You achieve the best result if you place the round side down and squeeze them together tightly.
Sprinkle the rest of your sugar and butter cubes over the apples and cover with the rolled out pastry. Make sure to tuck in the edges and place your dish in a pre-heated oven at 180°C (350°F). Cook for 40 minutes.
Once ready, remove your dish from the oven and leave to chill for about 10 minutes. Turn out onto a serving platter and serve your Tarte Tatin while it’s still warm.
Tips: You could also use puff pastry or try to make a savoury tart. Instead of using fruit, you could use onions or maybe a mix of your favourite vegetable. My friend Helen from The Crazy Kitchen has made this delicious looking Caramelised Onion and Goats Cheese Tarte. If you want to keep it sweet but are scared of making a tarte, check out this moist apple cake my friend Cat has made. It’s got an almond buttercream frosting, yum!