Tarte Tatin II

Tarte Tatin

This version of Tarte Tatin is taken from a French cookbook and modified to make it easier,  this is how I do my Tarte Tatin!

Pre-heat the oven to 180°C.

Roll out one pate brisee, or pate feuillette and cut them to the size of the tart dish.

Prepare the apples, I use half green and half red apples, you can use all green, but I find the mix green/red tastes better!  Peel, core and cut into 8 pieces, depends on the size of the apples, for a tart dish of 28 cm, I use between 9 - 12 apples. Squeeze a lemon onto the apples to prevent them from turning brown.

For the caramel ~ In a pot, melt 70 gm unsalted butter , 4 tbsp brown sugar and 3 tbsp sugar.  You can use only white sugar instead of brown but taste is not so good!

In the meantime, prepare the flour mix.  In a bowl mix, 1 tbsp brown sugar, 1 tbsp sugar, 2 tbsp flour and 1 tsp cinnamon powder.  You can use only white sugar for this too!

First layer of apples with the flour mix in a bowl

Line the tarte dish with parchment paper, pour the caramel into the dish.  The best part of doing this caramel is don't have to wait for the sugar to turn brown if you use brown sugar.  Arrange a layer of apples on the dish, sprinkle 2/3 of the flour mix onto the first layer of apples, arrange the rest of the apples, then sprinkle the rest of the flour mix.

Ready for the oven

Bake in the oven at 180°C for 20 minutes.  Place the pate brisee or pate feuillette over the apples  and continue to bake for another 20 minutes at 200°C.

Remove from the oven and cool before removing from the tart dish.  Best serve with vanilla ice cream.