Come on a second to none gourmet trip : A French Culinary Adventure at le Calabash and enjoy hands-on cookery classes with award-winning chefs, Alison and Sidney.
This famous Tart takes its name from the Tatin sisters Stéphanie and Caroline—who, in the 1880s, owned a hotel near the train station in the small French town of Lamotte-Beuvron. The sisters were busy in the kitchen and nearly burned some apples they were cooking with butter and sugar in a pan on the stovetop. To save them, they hastily threw some of their delicate flaky pastry top of the apples. The tart dough cooked evenly and the apples caramelized, forming a glaze. And when the dessert was turned right side up, it was a glistening tart to behold.
- 8 Apples
- 170g caster sugar
- Puff pastry
- 50g unsalted butter, cut into cubes
- icing sugar for dusting
- Heat the caster sugar in a heavy based saucepan and cook very gently until the caramel is golden.
- Remove from the heat and add the cubed butter stirring well until it is completely incorporated.
- Pour a layer of caramel on the base of a tatin pan.
- Peel and core the apples and cut them into six and place them evenly on top of the caramel close together.
- Sprinkle the apples with sugar and knobs of butter, about 30g of each.
- Drape a circle of pastry over the top of the apples, then tuck in well to completely encase the apples. Leave to rest in a cool place for 20 minutes.
- Preheat oven to 220C/425F/Gas 7. Dust the pastry with a little icing sugar and bake for 40 minutes or until the pastry is golden brown.
- Remove from the oven and leave to rest for 1 minute to let the caramel cool and set slightly. Turn the tart upside down so that it ends up apple side upwards on the plate.
- Serve with a rich vanilla bean ice cream.