Apple Tart Tatin

Step by step: Apple Tart Tatin

• Step1

  Make the shortcrust pastry dough (pate brisee): Flake 70 grams (2.5 oz) of butter into 140 grams (5 oz) of flour and ½ teaspoon of salt, using a knife and then rubbing it between your fingers, until it resembles coarse meal.

• Step2

  Add one egg yolk and 25 ml (1 fl oz) of cold water. Mix until the dough forms, wrap with plastic wrap and refrigerate for 1 hour.

• Step3

  Make the caramel: Gradually add 350 grams (12 oz) of sugar into a heavy bottomed pan, stirring until melted after each addition. Cook to a rich golden brown caramel.

• Step4

  Brush a 24 cm (9.5 oz) cake pan with butter. Carefully, pour the caramel into the pan and cool completely.

• Step5

  Peel, core, and slice 6 apples. Sprinkle the cool caramel with a pinch of cinnamon and arrange the apples to completely cover the bottom of the pan.

• Step6

  Roll out the dough into a 25cm (10 inch) in diameter round (about 5 mm thick), and place on top of the apples, tucking it around the edge of the cake pan.

• Step7

  Bake the Tart Tatin at 200°C (390°F) for 40 minutes, until the crust is golden brown.

• Step8

  Cool the Tart in the pan for a few minutes, and very carefully invert onto a rack placed over a pan.

• Step9

  Just before serving, Bring the drained liquid to simmer, add 30 ml (1 fl oz) of apple brandy and pour over the tart.

• Step10

  Serve and enjoy! Visit our website for a rose bouquet cake, apple filled danish pastry, Austrian apple strudel and more delicious recipes! Good luck!