Apple Tarte Tatin

Apple Tarte Tatin

What is a tatin? Tarte Tatin is a French dessert for which apples are caramelized in a skillet with butter and sugar, then topped with a round of pastry dough and baked. The tarte Tatin reportedly takes it's name from the Tatin sisters who invented it and served it in their hotel as its signature dish. It is a puff or shortcrust pastry dish, in which the fruit (usually apples) is caramelised in butter and sugar before the tart is baked. Although it originated in France, popularity has spread to other countries, and we love it over here.

Tarte Tatin can also be made with pears, bananas, peaches or pineapple. For a savoury option, how about trying other fruit or vegetables, such as onion.

Chef Surendra has shared his perfect recipe for an Apple Tarte Tatin. Try it yourself at home.

Method:

• Preheat your oven to 180 degrees (160 fan).
• Heat the pan for your caramel, add in your 55 grams of caster sugar.
• Then begin peeling the apples, removing all the skin, core and seeds. Cut the apples in to wedges.
• Remember to keep checking on the caramel so that it doesn’t burn. Stir your caramel and add in the 55 grams of butter, stirring until it's all melted, then add in the dash of vanilla essence.
• Your caramel is now ready. Time to add your cut apple wedges in to the caramel sauce and make sure all apples are coated well.
• Begin adding in the apple to your small pans. Add just enough to fill but not too much, (remember we need to fit the pastry on top and down the sides). 
• Once both pans are filled, drizzle a little of the left over sauce on top to make sure all the apple wedges are covered. Be sure to save some of the sauce for serving.
• Your tartes are now ready for the oven. Please bake for 30 minutes or until they begin browning on top.
• When you're ready to serve, use a spoon to detach carefully from the pans, then serve with ice-cream (I find the cold is a great balance to the warm tarte) and drizzle with either melted chocolate or the remaining caramel sauce.
• TOP TIP: You can cook your tartes a day or two ahead and keep in the pan in the fridge, then reheat in the oven for 20 mins at 150C/130C fan/gas 2 around an hour before serving. Turn out to serve as above.