Upside-Down Apple Tart Recipe

Upside-Down Apple Tart Recipes

Ingredients :

225g/ 8 oz


115g/ 1/2 cup

115g/ 1/2 cup

2.5ml/ 1/2 tsp

puff or short crust pastry, thawed if frozen

large Golden delicious apples

butter, cut into pieces

caster sugar

ground cinnamon

crème fraiche or whipped cream, to serve

lemon juice

Method :
  1. On a lightly floured surface, roll out the pastry into a 28cm/ 11 in round less than 5mm/ 1/4 in thick.

  2. Transfer to a lightly floured baking sheet and chill.

  3. Peel the apples, cut them in half lengthways and core.

  4. Sprinkle the apples generously with lemon juice.

  5. In a 25cm/ 10in tarte tatin tin, cook the butter, sugar and cinnamon over a medium heat until the butter has melted and the sugar has dissolved, stirring occasionally.

  6. Continue cooking for 6-8 minutes, until the mixture turns a medium caramel color, then remove the tin from the heat and arrange the apple halves, standing on their edges, in the tin, fitting them in tightly since they shrink during cooking.

  7. Return the apple-filled tin to the heat and bring to a simmer over a medium heat for 20-25 minutes, until the apples are tender and colored.

  8. Remove the tin from the heat and cool slightly.

  9. Preheat the oven to 230C/ 450F/ Gas 8.

  10. Place the pastry on top of the apple-filled tin and tuck the edges of the pastry inside the edge of the tin around the apples.

  11. Pierce the pastry in two or three places, then bake for 25-30 minutes, until the pastry is golden and the filling is bubbling.

  12. Leave to cool in the tin for 10-15 minutes.

  13. To serve, run a sharp knife around edge of the tin to loosen the pastry.

  14. Cover with a serving plate and, holding them tightly, carefully invert the tin and plate together (do this carefully, preferably over the sink in case any caramel drips).

  15. Lift off the tin and loosen any apples that stick with a palette knife.

  16. Serve warm with cream.

Serves 8-10

A special tarte tatin - the original French name of this dish - tin is ideal, but an ovenproof frying pan will do very well.

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