Classic Tarte Tatin
A classic French dessert that will always impress
Ingredients
For the shortcrust pastry:
- 250 grams all purpose flour plus extra for dusting
- 1 tablespoon flavourless oil such as canola or sunflower
- ½ teaspoon salt
- 125 grams cold unsalted butter cubed
- 2-3 tablespoons ice-cold water
For the tarte:
- 125 grams white sugar divided
- 500 grams Granny Smith apples peeled, cored, and thinly sliced
- 40 grams unsalted butter
Instructions
Make the shortcrust pastry:
- In a medium bowl, combine the flour and salt. Make a well in the centre and add the oil and butter. Rub the butter into the flour until it has the consistency of sand.
- Add the water and briefly knead the dough by hand until it comes together. Cover tightly with plastic wrap and let rest in the fridge for at least 30 minutes.
Finish the tarte:
- In a cast iron skillet, combine 100 grams of the sugar and 2 tablespoons water. Place the skillet over medium heat and stir until the sugar dissolves. When the sugar starts crystallising, whisk the mixture vigorously until the it turns into a fairly dark caramel.
- Make sure the bottom of the skillet is coated in caramel and set it aside to cool.
- Preheat the oven to 400°F/200°C.
- For the filling, arrange the apple slices in concentric circles in the caramel, sprinkle with the remaining sugar, and dot with the butter.
- On a lightly floured surface, roll out the pastry to about a 5mm (¼inch) thickness and lay it over the apples, tucking the pastry into the skillet so that the fruit is completely covered.
- Bake for 30 minutes, then immediately flip onto a plate so that the apples are on top. Serve warm or room temperature, with cream or ice cream.
Notes
- Tart, crisp apple varieties are best for this recipe. If you don't have Granny Smith, other varieties such as Cortland or Jonagold work as well.