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Tarte Tatin (a 'reversed' Apple Pie)

Ingredients & Directions

300 g Puff pastry (2/3 lb
200 g Sugar (7 oz)
100 g Butter (3 1/2 oz)
2 kg Apples (4 3/8 lb), peeled,
— cored, cuted in halves

For a 26 cm (10.2 in) diameter pie form

Roll out the pastry ( 2 mm, 1/10 in, thick) to a 30 cm (11.8 in) disc and
leave it to rest in the refrigerator.

Pre-heat the oven to 220 oC (435 oF).

Butter a 26cm-diameter disc of baking parchment and carefully line the base
of the tin with it. Spread the sugar over the paper, shaking it evenly over
the surface, place in the middle of the oven and bake for some 8 minutes to
caramelize the sugar. Keep care !! Caramelize to light golden brown !! Then
add the butter, let it melt, tttooto and leave to cool a little.

(You can try without baking parchment: it’s difficult to unmold !!)

Place the halved apples vertically side by side (i.e. they MUST be higher
than the rim of the tin !). Bake for some 25 minutes (at the same
temperature), tttooto.

‘Line’ (i.e. cover) the apples with the pastry disc . Bake for 20 … 25
minutes (at the same temperature), tttooto.

Let cool 5 minutes on a rack, then turn over and unmold the ‘tarte tatin’
on a plate, remove the baking parchment.

The ‘tarte tatin’ look now like an apple pie 🙂

Serving: warm or lukewarm with ‘creme chantilly’

(tttooto = take the tin out of the oven !!)


6 Servings

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