Best Caramelised AppleTart Recipe by Waldo
Delicious Version of French Tatin Sisters Upside-Down Fruit Tart
Mar 9, 2009
Waldo's delicious recipe for Caramelised AppleTart is also called Tarte Tatin.The origin of the name came from the Tatin sisters who owned a hotel in France in the late 1880's. It is said that the Tarte Tatin was the result of a 'cooking' accident.' One of the sisters Stéphanie Tatin forgot to put the dough on the bottom of the tart pan. Realising her mistake she put it on the top of the apples and after it was cooked turned the tart upside down before serving the dinner guests.
The Ingredients for Caramelised Apple Tart (Tarte Tatine)
- Shortcrust Pastry
- 4 oz plain flour (110grams)
- 2oz butter (50 grams) room temperature
- A pinch of salt
- Cold water, to mix
Although making shortcrust pastry is easy, ready made packaged shortcrust pastry is excellent nowadays and there are many to choose from. Jusrol make A 500 gram packet of shortcrust pastry which is excellent. Use just over a third and freeze the rest.
The Filling for Caramelised Apple Tart
- 4oz Muscovado sugar 110g
- 1 level teaspoon of powdered cinammon
- 1lb Bramley (cooking apples) 450grams peeled, cored and thinly sliced
- 1lb Cox apples (400grams) peeled, cored and thinly sliced.
How to Make the Shortcrust Pastry for the Caramelised Apple Tart
- Sift the flour and salt into a large mixing bowl, holding the sieve up high to give the flour an airing.
- Cut the butter into small cubes and add them to the flour.
- Using fingertips lightly and gently rub the pieces of fat into the flour raising hands to aerate the flour.
- When the mixture is crumbly start to sprinkle around two tablespoons of water over it.
- Use a round bladed knife to start mixing, cutting and bringing the mixture together. Add more water as needed a little at a time. When the mixture comes together use hands to form a smooth ball of dough that leaves the bowl clean.
- Wrap the pastry in foil or polythene resting it in the refrigerator for 20-30 minutes before rolling out.
How to Make the Caramelized Apple Tart (Tarte Tatin)
- Preheat the oven to 180C/ 350F
- Brush an 8 inch (20cm) cake tin brushed with melted butter. Line with a circle of greaseproof paper brushed with melted butter.
- Cover the base of the tin with the sugar pressing it down so that the sugar is even.
- Sprinkle on the cinnamon and place the sliced apples, coxes first, neatly in an outer circle continuing with the sliced bramley apples finishing of with a smaller circle in the centre. All the apples should be pressed down.
- Roll out the pastry. It should be approximately 3mm thick and cut out a circle that will fit the top of the tin.
- Cover the apples with the pastry, gently pressing it down.
- Place in the middle of the oven for around 40 minutes or until a golden brown.
- When the tart is cool, loosen it round the edges by tapping the tin with a knife and cover with a plate which should be slightly larger that the top.
- Firmly holding the plate on the tin carefully and smoothly tip it upside down.
- Remove the tin and the greaseproof paper.
Apple Tarte Tatin is a Summer or Winter Dessert
Caramelised Apple tart is a perfect dessert for a dinner party. Served cold on a warm Summers evening or hot on a chilly Winters night, delicious with cream or ice-cream it is always sure to delight!
For another delectable tea time treat why not try Waldo’s chocolate chip cookie recipe. The biscuits that are easy to bake for kids who also like to do a little entertaining!
Recipe by kind permission of Waldo Saville.
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