top of page

APPLE TARTE TATIN WITH GRILLED APPLES

Research shows that the tarte Tatin was created accidentally at the Hotel Tatin in Lamotte-Beuvron, France, in the 1880s. The hotel was run by two sisters, Stéphanie and Caroline Tatin. Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert

APPLE TARTE TATIN

For the Pastry:

2 cups all-purpose flour, plus more for sprinkling

150 g (5 oz)  butter cut up in small pieces

1/2 cup  sugar

1 egg

Pinch of salt

About 4 tbs ice water

You will also need a heavy-based frying pan that is ovenproof, with a

base diameter of 24cm (9.5") x 4cm (1.5") deep.

For the filling: 

8 large Golden Delicious apples 

75 g (3 oz) butter at room temperature

175 g (6 oz) caster sugar

Pastry:

  • Mix all in food processor

  • Turn the dough onto a sheet of plastic wrap and press it into a 15 cm (6") round base. Refrigerate for at least 1 hour.

​

Filling:

Pre-heat the oven to 220°C (425°F).

  • Peel the apples and cut them in half vertically and remove the core.

  • Spread the butter evenly over the base of the pan and sprinkle the sugar over the top.

  • Place the apples in the pan in a circle, cut side up.

  • Place the pan over a low heat to melt the butter and sugar. 

  • When melted, increase the heat slightly, to caramelise the sugar.

  • Shake the pan from time to time, so the apples don't stick and burn on the bottom.

  • When the apples are soft, remove the pan from the heat.

  • Remove the pastry from the fridge, sprinkle some flour on the working surface and roll pastry to a 30 cm (12") round. Lift it and place it over the top of the pan, and tuck down the overlap at the edge.
  • Prick the pastry all over with a fork.
  • Place the pan on the centre shelf of the oven and bake the tarte for 20-25 minutes, or until the pastry is crisp and golden brown.

  • Remove the pan and let it cool for about 5 minutes.

  • Take a plate larger than the pan and place it over the top. turn it over and shake the pan so that the tarte falls on the plate.

  • Serve the tarte warm, with cream. 

bottom of page