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Classic Tarte Tatin

Sun, 14 July 2019

Classic Tarte Tatin

Ingredients:

8- 10 peeled granny smith apples

150g unsalted butter

150g castor sugar

Puff pastry sheet

Vanilla pod spilt

 

Method:

  1. Half and core the peeled granny smith apples
  2. In a cast iron pan/ tatin dish melt the butter.  Add the castor sugar and vanilla pod and mix.  Allow to come to slightly dark golden caramel- not too dark as will become bitter
  3. Arrange the apple halves on the warm caramel in a fan shape vertically, making sure they are in a tight pattern as they will reduce in size when cooking
  4. Cook these out for about ten minutes on a medium heat.  The apples will absorb the caramel
  5. Roll out the puff pastry until it is the thickness of a €2 coin.  Cut the pastry into the shape of a larger diameter than the pan
  6. Remove the pan from the heat and cover it with the pastry.  Fold the edges inside the pan
  7. Press into the pastry to ensure that it sticks to the apples
  8. Make a small hole in the centre for the steam to escape
  9. Place the pan/ dish into a preheated oven 180?/ Gas mark 5 and cook for about 20-25 minutes until the pastry is completely cooked.  The caramel will begin to leak out the sides when the pastry is cooked
  10. Cover with a large dish and flip slowly due to hot caramel
  11. Slice and serve with vanilla pastry cream.  Bon Appetit

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