Wednesday, March 17, 2010

Tart Tatin

French Tart Tatin

4-5 eating apples (eg pink lady) or firm pears
250g puff pastry (ready made is fine!)
100g caster sugar
50 g butter
Half lemon

Peel and core the apples, cut into quarters, rubbing them with the lemon as you go along so they do not go brown.

Preheat the oven to 180 degrees C.

Pour the sugar evenly in the pan over medium heat on the hob. Wait for the sugar to caramelise (best is just to leave it alone, no stirring). When the sugar is liquefied and has a nice golden colour, add the butter cut into cubes (it will bubble like mad, do not panick!)

Place the apple quarters round side down in a circular fashion.
Add some small pieces of butter on top.

Place the pan in the oven for a good 30min.

Meanwhile roll out the pastry if necessary, and keep in the refrigerator.

Take pan out of the oven, let it cool for 5-10 min.

Cover with the puff pastry, tucking it in the sides.
Put back in the oven for about 20 min, until the pastry is nice and golden.

Take out of the oven, and delicately drain some of the juices in a bowl.
Turn the tart out on a large plate, and pour the reserved juice over.

Eat warm or cold with some ice cream :-)

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