Friday, 5 December 2008

Tarte tatin

Tarte tatin
This upside down toffee apple tart is perfect for using up apples that are getting a little old, I find.

Tarte Tatin recipe

Slice up some apples either with one of those wonderful IKEA slicers and corers that cost about a quid or simply core, cut in half.
Cover with lemon juice.
Take a deep sided frying pan with a handle that can go in the oven. Rub it generously with butter. Draining off the lemon juice, cram in the apples nice and tight. If they are in halves, put them in cut side down. If in slices, fan them out in concentric circles.
Cover with brown sugar and cinnamon.
Cook on a low heat until the butter and sugar have turned into light brown toffee.
Cover with a circle of puff pastry, tucking it in down the sides.
Place it in the oven.
After 20 minutes, keep an eye though, bring out the pan.
Now hold a plate over the pastry cap and with a swift movement, holding firmly, flip over the pan.
You will have on your plate a beautiful apple tarte tatin. Scrape out the rest of the toffee and either stick it back on the tart or lick the spoon.
Nice with creme fraiche. And a glass of Armagnac?

We had this Wednesday night. It does a treat in the Aga.
You can also do a savoury version with caramelised onions. Skip the sugar.

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