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Tarte Tatin Recipe

Classic French Dessert - Upside Down Apple Tart

This is the easiest and most delicious Tarte Tatin recipe that we have ever used. Some of them are so complicated, especially when you think that the original recipe came about because of a mistake.
Evidently two french sisters were cooking a normal apple pie and burnt it by mistake. So being smart, and probably short of time, they decided to turn it upside down....... et voila!!
They were the Tatin sisters, so hence its name. Now it's a famous french dessert.

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Tart Tatin Recipe Ingredients For 6 People

9 oz./ 250g. puff pastry
8 Granny Smith Apples...or any type that is quite acidic, not sweet.
3 oz./75g. Unsalted butter
6 oz. Caster sugar
A 9"/20cm. Ovenproof Skillet/Tarte Tatin Pan

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Tarte Tatin Recipe Method

Peel the apples and cut in half vertically carefully removing the core.
Spread softened butter evenly over the base of a skillet/tarte tatin pan or non stick fry pan with metal handle, and sprinkle the sugar on top.
Place apples in concentric circles cut size up, half them for the centre to fill any gaps.
Put pan over very low heat so that the butter and sugar melt very slowly, roughly 10 minutes.
Increase the heat slightly to caramelise the sugar, shaking the pan occasionally to stop sticking.
Pre heat the oven to 220C/Gas Mark 7.
Roll out the puff pastry so that in fits over the top of the pan, allowing some to tuck down the inside edge.
Prick the pastry all over with a fork.
Bake in the oven for 20 - 25 mins until crisp and golden.
Remove from oven using strong oven mitts and allow to stand for about 5 minutes.
Take a plate that is larger than the circumference of the pan.
Remember the pan is very hot so be careful with this next step. Put the plate over the top of the pan.
Using strong oven mitts turn the whole thing over, so that the apple layer is on top.

Voila, you have your delicious Tarte Tatin recipe that you can serve immediately with cream or creme fraiche, or it is fabulous cold. It really has that WOW factor

Bon Appetit!