tarte tatin

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Cooking receipe to make tarte tatin under category Aga Recipes. You may find some video clips related to this receipe below.

tarte tatin

Pastry:

225g plain flour

150g butter

1/4 tsp salt

50g icing sugar

1 egg

few drops of vanilla essence

Caramel:

125g butter

1.2 kg large dessert apples preferably coxs russets braeburn or worcester pearmalns

200g caster sugar

juice of 1/2 lemon

To make the pastry sift the flour on to a work surface.

Make a hollow in the centre and add the butter with the salt.

Work the butter and salt together using the fingers of one hand until smooth and pliable.

Add the icing sugar to the well and mix into the butter in the same way.

Add the egg and vanilla essence and combine with the ingredients in the well until the mixture resembles scrambled egg. Cut the flour into the butter mixture using a palette knife to form a dough.

Knead lightly until smooth.

Wrap in cling film and chill in the refrigerator for 30 minutes or until firm enough to roll.

For the caramel melt the butter in a 250mm tarte tatin mould or heavy based shallow cake tin in the simmering oven. Meanwhile peel quarter and core the

apples.

Sprinkle the sugar evenly over the melted butter then tightly pack the apples in the tin.

Cook on the floor of the roasting ovenfor 12 to 15 minutes then turn the apples over baste with the juices and cook on the simmering plate until the juices cook to a golden caramel; about 7 to 15 minutes depending on the apple variety.

Sprinkle with the lemon juice.

Allow to cool.

Roll out the pastry to a round 25mm larger all round than the top of the carte tatln tin. Lay over the top of the cooked apples tucking the edges of the pastry down the side of the tin.

Prick the pastry with the tip of a sharp knife.

Bake on the grid shelf on the floor of the roasting ovenfor 25 minutes or until the pastry is golden brown all over.

Leave in the tin to cool slightly for 10 minutes then turn out on to a serving plate.

Serve warm with cream custard or ice cream.

To save time mix all the pastry ingredients together in a food processor until the mixture resembles coarse crumbs; knead lightly to a smooth dough. If the pastry is firm enough to roll there is no need to chill it. Do not use a loosebased cake tin.

This classic french dessert is cooked upside down. The apples are cooked first in a buttery caramel then covered with a layer of pate sucrbe and baked in the hot oven. To serve the torte is inverted so the apples sit atop the rich pastry base.

Serves 8

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