Alison’s Apple Tarte Tatin

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.

Ingredients

  • 8 Apples
  • 170g caster sugar
  • Puff pastry
  • 50g unsalted butter, cut into cubes
  • icing sugar for dusting

Method

  1. Heat the caster sugar in a heavy based saucepan and cook very gently until the caramel is golden.
  2. Remove from the heat and add the cubed butter stirring well until it is completely incorporated.
  3. Pour a layer of caramel on the base of a tatin pan.
  4. Peel and core the apples and cut them into six and place them evenly on top of the caramel close together.
  5. Sprinkle the apples with sugar and knobs of butter, about 30g of each.
  6. 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.
  7. 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.
  8. 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.
  9. Serve with a rich vanilla bean ice cream.

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www.lecalabash.com

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