Cooks Academy Tarte Tatin Print

Cooks Academy Tarte Tatin

450g best-quality frozen puff pastry
12 small braeburn or cox pippin apples (or any other eating apples)
1 juiced lemon
75g caster sugar 
50g butter
150ml whipped cream, to serve

Equipment: non-stick heavy frying pan (ovenproof handle), or mini cast iron pans

Preheat oven to 190°C / 350°F / Gas 4

Method

  1. Peel and core the apples, cut them in half.  Toss them lightly in lemon juice (to prevent them discolouring).
  2. Add the sugar to the pan and over a medium heat let it caramelize, moving the pan from time to time to stop the sugar from burning.   Once the sugar goes a chestnut brown colour, remove it from the heat and add butter in small dice.
  3. Pack the halved apples around in a circle until compact to the centre.  Put the pan back on the heat to melt the caramel a little.
  4. Roll out the defrosted pastry to a circle the size of the pan (measure it up to a plate the same size).
  5. Fold in half, then quarter to make it easier to place on top of the apples.
  6. Open the pastry out on top of the apples, cover fully and neatly tuck in around the edges.  Put the tart in the oven immediately for 25 mins at 190°C.
  7. When the pastry is golden and puffed up, the apples will be cooked.  Take out and leave to rest for 10 mins.
  8. If there is a lot of liquid, strain it off very carefully.  Free the pastry from the sides of the pan with a spatula.
  9. Place a large plate over the top of the pan and with both hands (best to wear gloves) invert the pan, turning it upside down so that the pastry is now the base of the tart sitting on the plate.

    Serve warm with whipped cream or ice cream.

    Safety Note: Always take great care when dealing with hot liquids and under no circumstances leave hot cooking liquids (especially sugar) alone.  

    Safety Note: When you are turning out the tarte tatins, exercise extreme caution that the hot liquid doesn’t leak out onto your arm as you are transferring the tatin onto a serving dish.  Tilt the pan at a slight angle away from yourself when transferring.

    Cooks Note:  Sweet eating apples are used for Tarte Tatin.  The sweeter the apple the less sugar you will need to add.  Cooking apples are not suitable because they go mushy and do not hold their shape.
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