Caramelised Upside-Down Apple Tart - Tarte Tatin

Name: Caramelised Upside-Down Apple Tart - Tarte Tatin
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 1 tart, 8 serving(s)
Ingredients: 2 1/2 kg apples (about 14-16); 1 lemon; 125 g unsalted butter (softened); 200 g caster sugar; pastry dough; 75 g unsalted butter; 175 g plain flour; 2 egg yolks; 22 1/2 ml caster sugar; 1 pinch salt

Submitted by Sherrie-pie

"Two French impoverished French women earned their living by baking their father's favourite tart now known as Tarte Tatin. The apples in this tart are cooked in the caramel so that the flavours are deep inside the fruit. You will need a deep heavy 23-25 metal handled pan"

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Ready In:: 1hr 45mins
Ingredients:: 10
Yields:: 1 tart
Serves:: 8

ingredients

2 ¹⁄₂ kg apples (about 14-16)
1 lemon
125 g unsalted butter (softened)
200 g caster sugar
pastry dough
75 g unsalted butter
175 g plain flour
2 egg yolks
22 ¹⁄₂ ml caster sugar
1 pinch salt

directions

Make a well in the centre of the flour. Put the egg yolks, sugar and a pinch of salt in the centre of the well, then add the butter and the water. Mix with your fingertips until the crumb stage. Use more water at your discretion. The dough must be very smooth. Shape into a ball and chill until firm.
Melt the butter in a frying pan.When it starts to sizzle add the sugar all at once. Cook over medium heat, stirring now and then with a wooden spoon until caramelised to a deep golden brown. Cook gently once it starts to colour because it burns easily. This will take about 3 - 5 minutes. Remove from the heat and allow to cool until tepid.
Arrange the apple halves upright in concentric circles to fill the pan. The apples will shrink during cooking so pack it in tightly. Cook the apples over high heat until caramelised, 15 - 25 minutes. Turn the apples over to caramelise on both sides - use a fork. Remove the pan from heat and let cool 10 - 15 minutes.
Roll out the pastry into a round 2.5 cm larger than the frying pan. Roll up the dough around the rolling pin and transfer to the pan. Drape the dough over the pan. Tuck the edges of the dough down around the apples. Bake the tart in the heated oven until the crust is golden brown. 20 - 25 minutes.
Let the tart cool until tepid in the pan then unmould it. Set a serving plate on top of the pan, hold firmly together and invert the two. If the apples stick to the pan, remove and replace on the tart. If any caramel remains, use it on the apples.
Serve with creme fraiche.

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RECIPE SUBMITTED BY

Sherrie-pie

Not much to tell! I'm a South African living in London, mother of four rangingfrom 25 to 9. I am desperately trying to get my children's stories published - anyone out there interested? Until my ship sails in, I cook, eat everything and anything, and then diet like mad. I love experimenting with new recipes and I absolutely hate spoilt kids who visit and say? "what is THIS?" and push it away without trying. My favourite cookbook is Mrs Beeton's family cookbook. 1994 edition.

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