food for thought

by michelle

tarte tatin

with one comment

This classic French dessert comes from the Hotel Tatin in Lamotte-Beuvron south of Paris. The hotel was run by two sisters, Stéphanie and Caroline Tatin. The tart was apparently created by Stéphanie Tatin when she left her apples on the stove too long and decided to put the pastry on top, serving it hot from the oven. It became a signature dish at the hotel but was not named Tart Tatin until after the sisters’ deaths. I have used salted butter in this version which gives the caramel an added depth of flavour.

tarte-tatin

For this tart you will need a heavy 26cm (10″) oven-proof fry-pan. To make the pastry combine 1¼ cups of flour with 1 teaspoon of sugar. Cut in 100g (3½ oz) of cold salted butter until the mixture resembles fine breadcrumbs (this can be done by pulsing in a food processor). Mix together 1 large egg and 1 tablespoon of water and add this mixture bit by bit until you have a soft stringy dough which will hold together when you press it. Turn the dough onto a floured surface and form into a ball. Wrap the ball in plastic wrap and rest in the fridge for an hour. When rested, roll the dough out between 2 pieces of waxed paper or plastic into a thin circle larger than your fry-pan. Make holes all over the dough with a fork, cover and allow to rest once again in the fridge. Peel and core 6 firm cooking apples and cut into 8 wedges each. Melt another 100g (3½ oz) of salted butter in your pan and spread evenly. Distribute ¾ of a cup of sugar over the butter and allow the butter to seep into the sugar. Remove from the heat and lay the apple wedges over the entire surface of the pan. The apples don’t need to lie flat as they will shrink during cooking. Return the pan to the heat and allow the apples to cook until the caramel is a deep golden colour. Take the dough out of the fridge and allow it to become pliable. Drape it over the apples and then tuck it in around the edges. Bake for 20-25 minutes until the pastry is golden brown. Allow to cool a little before running a knife around the edge and turning the tart out onto a serving plate. Serve hot with crème fraîche or sour cream.

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Written by michelle picker

August 15, 2014 at 5:52 am

One Response

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  1. this is good dessert, whenever I have a chance to give him resist
    ckr

    Truest

    August 15, 2014 at 6:23 am


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