Apple Tarte Tatin

The weather is cold and Winter is officially here. Coincidentally, cold days in are the best time to stay at home baking and cooking tasty holiday meals. What’s better than enjoying a hot drink and some homemade cake you just whipped up on your own?

I would like to share one of my favourite French desserts – Tarte Tatin – a delicious dessert made with apples. You can have Apple Tarte Tatin for your afternoon tea or as a dessert.

Apple Tarte Tatin

Picture courtesy of the BBC

Ingredients:
Pastry
320g flour
225g butter
110g icing sugar
3 egg yolks

Filling
6 apples cut into 8-12 wedges
Juice from ¼ lemon
110g caster sugar
110g butter

Preheat the oven to 250C/Gas 9

Pastry
• Mix butter, flour, sugar until it becomes like breadcrumbs. Add eggs yolks and mix it to form dough (it should not be too hard) – use a food processor for homogeneous dough.
• Divide dough in two pieces. I like using a silicone knife for cutting pastry. Wrap the pieces in cling film and place in the freezer for one hour.

Filling
• Put the apple wedges in a bowl and add the lemon juice. Don’t forget to toss them gently for better coverage.
• Place sugar in a saucepan over a medium heat. I like using Tefal pans because of the non-stick surface. Just wait until sugar becomes a pale golden colour and remove from heat.
• Place the apples in a tart pan in a single layer.
• Put the tart pan in the oven for 10 minutes, until apples are softened.
• Remove tart pan from oven and add butter to the top.

Combining the two
• Remove the pastry from freezer. With a cheese grater, grate pastry over the apples to cover the filling with a 2.50 cm layer.
• Turn the heat on the oven to 220C/Gas 7. Return the tart pan to the oven and let it bake for about 20 minutes.
• Remove the tart from oven and let it rest for 2 minutes.

Serving
• Flip the tart on a heatproof serving dish, the apples will now be on top and pastry on the bottom.
• Serve the tart warm with a vanilla ice cream.

Bon Appetit!

-Lisiane Ndong

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