I can see how the shortcrust pastry version could be held over but the puff pastry? The tarte Tatin was created accidentally at the Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher, 169 km (105 mi) south of Paris, in the 1880s. With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes. Put the pastry on top of the pan and tuck in the edges around the fruit. We may grow the best varieties, but the French really know what to do with them. Larousse Gastronomique spoils this charming little anecdote, however, with the bald fact that "the upside-down tart, made with apples or pears, is an ancient speciality of Sologne and is found throughout Orléanais." Presentation . Felicity's perfect tarte tatin. Not the first time a chef has tried to pass off a mistake as a special. Peel whilst still warm as the skins come off easier than when cooled. You can use brown sugar, golden caster … Tarte tatin is an absolute classic, created in 1889 at a French hotel run by the sisters Stephanie and Caroline Tatin. Instead of soft clouds of sweetly sour fruit tucked beneath a comforting blanket of biscuity pastry, the tatin brazenly displays its wares, stickily caramelised and decadently buttery, on the outside – the humble base reduced to a mere vehicle for the apples in their sugary finery. Do not roll out until just before the tarte Tatin's fruit is finished cooking. Pat … Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. 150g all butter puff pastry, rolled into a circle LUCY'S TARTE TATIN. Tarte Tatin was born in the 19th century in the Loire Valley thanks to the clumsiness of two sisters, Stéphanie and Caroline Tatin, who have since more than made up for their mistake! Make a shortcrust pastry from the flour, sugar, butter, egg and a pinch of salt. Larousse recipe tarte tatin. With the rack in the middle position, preheat the oven to 200 °C (400 °F). To the French, a room temperature Tarte Tatin is not worth the pan it was baked in. 2. It makes a huge difference in taste, smell and color of your apple tarte tatin. Heat oven to 200C/fan 180C/gas 6. Print Ingredients Shortcrust Pastry (Pâte à brisée) 125 g all purpose flour 75 g unsalted butter, cold, cut in cubes 1 egg yolk 1 tbsp water pinch salt Caramelized Apples. For the Tarte Tatin I generally use Pink Lady but any firm flesh apple will be fine. Adding the apples to the hot pan also seems advisable if they're to caramelise properly, but, this done, I'm going to leave them to cool completely before adding the pastry and baking, so the crust is as crisp and crisp can be. https://www.meilleurduchef.com/en/recipe/tarte-tatin-apple.html Remove the pan from the heat and place the pastry on top of the almost cooked apples. Shortcrust pastry recipes. I conclude that Raymond Blanc's method of creating the caramel first, with no apples to complicate proceedings, is the easiest to execute, although I'll be using more butter and sugar, as his tart, while juicy, lacked the buttery richness of Larousse and Claire Clark's versions. Tarte Tatin was created in the 1880s by the Tatin sisters at their hotel in Lamotte-Beuvron, France. Tarte tatin can be tricky, but it's delicious when it works. So unimportant is the pastry base in this particular tart that, unusually in Gallic cuisine, one has a certain freedom to drape whatever sort one likes on top of the apples – because really, it's besides the point. But you could also use a 20cm/8in ovenproof frying pan. The most popular version of the story says that it was the Tatin sisters who in 1888 created this tart, at the hotel-restaurant that they ran in Lamotte-Beuvron, a commune in the Loire Valley. Traditionally the apples are arranged upright in concentric circles, but, pretty as this looks, it means that only a small section of each piece of fruit is caramelised. Yield: 4 people. Remove the pan from the heat, and place the apple quarters in a concentric circle around the outside and any remaining pieces in the centre, keeping in mind that the tart will be flipped over when serving. The other ingredients are butter and sugar! After trying all three, I decide on a half-and-half ratio of Cox's, which are spicier and more interesting than Braeburns, and Granny Smiths, which help to balance the extreme sweetness of the caramel coating. Despite the clearing up involved, the results are hands down my favourite to date – all the butter has given Claire's tart a wonderfully fudgy flavour. Tarte Tatin was created in the 1880s by the Tatin sisters at their hotel in Lamotte-Beuvron, France. Shortcrust pastry: 125 g gluten-free flour (or ordinary flour) 60 g cold butter in cubes 1 … For the soured cream shortcrust pastry, place the flour, salt and butter in a food processor and blend briefly. Try adding a teaspoon of ground cinnamon to the pastry. The two spices are de trop – the only flavour here should be apples – but I am tempted by the heady scent of the brandy, which soaks into the fruits as they cook. 8 - 10 Pink Lady apples, peeled, cored and cut in half. For the filling: prepare the apples, by peeling them with a peeler to keep them in a nice rounded shape, then cut into quarters. Put back into the fridge to rest. On a lightly floured surface, roll the chilled dough into a circle, 3/16-inch thick and 1 … This mouth-watering tarte tartin can be made ahead and keep in an airtight container in the fridge for up to 2 days before serving. Add 1 teaspoon of ground cinnamon to the pastry. If making the pastry, sift the flour into a large mixing bowl and add the sugar and a pinch of salt. Larousse's recipe opts for shortcrust but concedes that "Alternatively, puff pastry can be used instead". With Julia Child and Larousse leading the shortcrust charge, ranged against the might of Raymond Blanc and Britain's finest pastry chef, Claire Clark, formerly of the French Laundry, in the puff camp, this was going to be a keenly contested battle. What kind of pastry do you use, and how far do you go down the route of caramelisation? Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7. 6. You might add a little more soured cream, but not too much as the mixture should be just moist enough to come together. To the French, a room temperature Tarte Tatin is not worth the pan it was baked in. You can also make this with puff or sweet shortcrust pastry. We may grow the best varieties, but the French really know what to do with them. A classic French dessert that's perfect for autumn eating and all it takes is five simple ingredients: sugar and butter to make a golden caramel sauce, sweet apples baked under a blanket of all butter shortcrust pastry, and crème fraîche to serve. Here’s what makes a tarte Tatin so fabulous: even if your crust isn’t perfect, even if it crumbles a bit when you flip it (as my buttery crust has done this time), and even if the tarte is not perfectly centered on your serving platter, it will still taste like something that came directly from heaven. Instructions. However, as the tart cools slightly, the juices soak into it, making it sadly soggy, which edges me towards the more robust shortcrust. One can buy a special copper tatin especially for this tart. Later, unpublished, hand-written notes were found containing first-hand observations of how the tarte was made. Gluten-free tarte tatin (makes 4–6) For tarte tatin it is convenient to use a tarte tatin dish, a sort of frying pan you can place in the oven. Instructions. Place the sugar in a 10-inch skillet or tarte Tatin pan over low heat. Place the sugar and water in a medium-sized ovenproof saucepan set over a low–medium heat and stir until the sugar dissolves. Break the egg into a ramekin, beat it with a fork, then pour it into the dough. Julia Child adds cinnamon to her apples, and Jamie Oliver suggests vanilla and calvados. In the Step 1: Shortcrust Pastry Melt the butter in a double-boiler, stirring it with a whisk. Once the syrup starts to turn golden-brown, you may need to swirl the pan slightly to even out the caramelisation. Preparation. It's one of those dishes with a picturesque, but suspect heritage; legend has it that Stéphanie Tatin, proprietor of a provincial French hotel, left apples for a pie cooking for too long on the stove one day. Add half of the soured cream and continue to blend. There is one imperative for eating Tarte Tatin, which is meticulously observed: tt must be served warm, so the cream melts on contact. If it burns, cut your losses and start again! Peal the apples and pears then core and cut into 2cm thick pieces. How caramelised do you like them, and on what sort of pastry? Put a 21cm-diameter frying pan with an ovenproof handle on a hob over a medium heat. The latter also has the benefit of a becoming plainness, which offsets the rich topping beautifully, and which sways me finally in its favour. The hotel was run by two sisters Caroline and Stephanie. The sugar had caramelised to almost burnt. Then, and only then, is it time for the pastry – but 15 minutes on the hob, and 45 minutes in the oven renders the fruit rather mushier than might be considered desirable. Remove from the oven and allow to stand for just a few minutes before placing a plate on top of the pan and carefully (it is hot!) Peel, halve and core the apples, then put in the fridge, u… Chop the butter into cubes, then add to the pan with the ginger and cinnamon, and stir to combine. Raymond Blanc meanwhile, in his Foolproof French Cooking, suggests making a caramel from sugar and water first, and then using this, mixed with butter, to coat the bottom of the baking tin, before topping with the apples and pastry. Bake in the oven for 25 minutes or until the pastry is golden and the apples feel cooked when you insert a skewer through the centre. Apple Tarte Tatin recipe by one of my favorite chefs Mr. Michalak is the easiest one. Tarte Tartin Legend has it that this famous French pie was created by accident when one of the sisters who ran the Hotel Tatin south of Paris cooked an apple tart upside-down by mistake – evidence that you shouldn’t be shy of a little experimentation in the kitchen! Leave to stand for five minutes. To roll out the pastry, flour a work surface and a rolling pin well. You can also make this with puff or sweet shortcrust pastry. When I make the Raymond Blanc recipe, I do two versions, one with freshly prepared fruit, and one following the Ramsay method. You will need a tatin mould or a heavy-based ovenproof frying pan, about 24cm in diameter, that will fit in your oven. For the soured cream shortcrust pastry, place the flour, salt and butter in a food processor and blend briefly. no matter the occasion. This version of a classic tarte tatin adds ground rice to a basic shortcrust pastry, which produces a delicious texture, although puff pastry is more traditional. According to Larousse Gastronomique, tarte Tatin is an ancient speciality of Sologne, a region in north-central France, but was made famous by the Tatin sisters, who ran a hotel in the region … "Hold your nerve", the book advises kindly, "or it will be too pale". but quickly flipping it out. Note: + the resting of the shortcrust pastry and the baked cake . Increase the heat and boil the syrup until it starts to caramelise around the edges – about five minutes. Bake for about 30 minutes until the pastry is golden, then remove from the oven. Toffee apples for grown-ups, the tarte tatin is all about the flavour of the fruit – crisp pastry, firm, juicy apples and that sweet, buttery caramel topping, holding the whole lot together. Remove the core from each quarter and set aside. Tarte Tatin. Tarte Tatin is a classic French traditional apple dessert born at the beginning of the century thanks to the inventiveness of the sisters Carolina and Stephanie Tatin, hoteliers in Loret-Cher, France. Instead of soft clouds of sweetly sour fruit tucked beneath a comforting blanket of biscuity pastry, the tatin brazenly displays its wares, stickily caramelised and decadently buttery, on the outside – the humble base reduced to a mere vehicle for the apples in their sugary finery. Ingredients. Take off the heat and stir in the butter, and a pinch of salt, until well combined, then carefully arrange the apples in the pan, round-side down, bearing in mind the caramel will be very hot, and put back on the heat – you may need to cut some of the apples into smaller pieces to fill in the gaps. Is there a particular reason for this? Cover the pan with a plate, invert then remove the pan leaving the tart now on the plate. Moreover, the pastry base could be represented by the puff pastry, like in this recipe, or by the shortcrust one. You only need 6 to 8 ounces for this recipe — enough for a single crust pie. Tarte Tatins often use shortcrust for their pastry, but it’s not uncommon to see puff pastry used instead. Peel and core the apples. In the puff's favour, it crisps up sensationally well, which makes a lovely contrast to the butter-soft fruit above. To prepare the apples: Peel the apples with a vegetable peeler to keep them in a nice rounded shape, and then cut into quarters. Larousse does things slightly differently, putting a pan of butter, sugar and apples on the hob to caramelise. Alerted to her mistake by the smell of burning, quick-thinking Madame attempted to rescue the situation by covering them with pastry and baking the pie anyway. The perfect pud for dinner with friends. Brush the pastry with beaten egg then, using a skewer or fork, prick a few holes in the pastry. Mix together into a soft but not sticky dough, adding more water (if required) very gradually. Photograph: Felicity Cloake, Claire Clarke recipe tarte tatin. 5. Upside down apple pie! If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough soured cream to bring it together. Claire suggests Braeburn, "as they do not break up during cooking", while Raymond recommends Cox's, and Jamie Oliver's modestly titled World-Famous Tarte Tatin calls for a mixture of sweet and acidic varieties. There is one imperative for eating Tarte Tatin, which is meticulously observed: tt must be served warm, so the cream melts on contact. Golden Delicious, Cox’s Orange Pippin or Bramley Seedling cooking apples 175g (6oz) puff pastry or rich Sweet Shortcrust Pastry or Sour Cream Pastry This recipe for easy apple tarte tatin serves six so is great for after a special family meal. To make the pastry, put the flour in a food processor with 125g (4oz) butter, cut into small cubes, and 25g (1oz) caster sugar. We’d recommend popping in the oven on a low heat for about 5-10 mins … 3. Instead of the traditional puff this easy tarte tatin recipe uses soured cream pastry - still wonderfully flaky but far easier to make. I find Golden Delicious to be the best option for the Apple Tarte Tatin recipes. Pierce the pastry a few times, then bake for 15 mins. Tarte Tatin is what many Americans believe to be an upside-down apple pie. Puff pastry or short crust pie dough (pate brisee) can be used for tart Tatin. The pre-prepared apples stay firmer and plumper than the just-peeled sort, with the butter and sugar providing enough moisture to keep things pleasantly juicy. Once the syrup is a golden-caramel colour, add the butter and swirl the pan again to distribute it through the caramel. Cut the butter into small pieces and incorporate. The hotel was run by two sisters, Stéphanie and Caroline Tatin. Have leftover pastry? Gently press with your hands to ensure there are no gaps. Cook the beetroot in salted boiling water until soft (around 30–40 minutes). Although the apples are jammy sweet, they don't really seem to have caramelised except on the top, and as for his orders to leave the tart to cool completely before removing it from the tin – that way chipped bakeware and frayed tempers lie. Remove the core from each quarter, and set aside. Slice the beetroot into 7mm-thick discs Place a frying pan over a medium-high heat and add the butter. Shape into a ball, and then cover with clingfilm and refrigerate for at least 20 minutes before rolling out. Photograph: Felicity Cloake, Julia Child recipe tarte tatin. 18 Jan 2016 / Category: Recipes / Author: Lizzy Jones. Cook for 5 minutes, then take off the heat and allow to cool completely. https://www.sbs.com.au/food/recipes/french-tomato-tart-tarte-la-tomate You can also make this with puff or sweet shortcrust pastry. Turn the pastry gently to release, you should be able to spin the tart tatin when it is ready to serve. Once … "The mixture will rise as it boils and coats the apples," it says helpfully as the thing spews molten butter on to my hob, "remove from the heat to prevent it from boiling over". A selection of pie, tart and quiche recipes using both homemade and ready-made shortcrust pastry. Allow to cool for 5 minutes, then place a plate, slightly larger than the pan, on top and then, very carefully, using oven gloves, invert the tart on to the plate. It doesn't sound appetising, I admit, but given the apples ought to be golden brown with caramel in any case, a little oxidisation is neither here nor there with this dish. his French classic turns the Puritan plain apple pie on its head. 150g caster sugar. To make it look like a tarte Tatin you need to turn it out, which isn't hard – but you do need to be careful with that hot caramel. Print Ingredients Shortcrust Pastry (Pâte à brisée) 125 g all purpose flour 75 g unsalted butter, cold, cut in cubes 1 egg yolk 1 tbsp water pinch salt Caramelized Apples. Use your hands to gently press the dough into a ball. Tarte Tatin is what many Americans believe to be an upside-down apple pie. Tarte Tatin. One of them would always bake an apple tart to offer clients and one day she made a mistake and placed the shortcrust pastry below and the apples on top. Add 10 ml (2 tsp water) and the egg, and mix until a smooth dough forms. Soured Cream Shortcrust Pastry, recipe follows. Leave the I never get as far as that dark colour (which I can't help feeling suggests an unpleasant burnt flavour of the kind that, however authentic, I can't ever quite warm to) but, with something vaguely approaching toffeeish in the bag, and the hob threatened again, I stick the pan, without pastry, into the oven for 15 minutes. This French classic turns the Puritan plain apple pie on its head. For such a simple concept – caramelise apples, top with pastry, bake – there's a surprising divergence of method concerning tartes tatin. But it’s, in fact, a bit more than that. Later, unpublished, hand-written notes were found containing first-hand observations of how the tarte was made. Pastry might be no big deal to the French, but I come from a proud land of pie fanciers. Puff pastry or short crust pie dough (pate brisee) can be used for tart Tatin. Yield: 4 people. This french classic is definitely worth a go and a great way to use up apples at the end of the season. In my experience, there are pro’s and con’s for each. There are many excellent recipes for this classic French dessert. Here we offer our two favourites, the first using shortcrust pastry and the second, puff pastry. Shortcrust pastry: 125 g gluten-free flour (or ordinary flour) 60 g cold butter in cubes 1 … This dessert was said to have been created at the Hotel Tatin in the Loire Valley in France in 1898. To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. When some of the sugar begins to melt, begin stirring with a wooden spoon until all of the sugar is melted and begins to turn a pale … You can substitute the apples for plenty of other fruit; pear and prune or quince work beautifully. Apple Tarte Tatin recipe by one of my favorite chefs Mr. Michalak is the easiest one. A glorious sticky sweet toffee-topped French treat and one of the things apples most want to be when they grow up. You only need 6 to 8 ounces for this recipe — enough for a single … Eventually, however, I decide it makes the tarte slightly too redolent of a boozy Christmas cake; seductive, but hardly true to the spirit of the original dish. Roll the pastry out to the thickness of a £1 coin. 75g butter. I’ve been looking at this recipe and I would ask two question Lucy uses a shortcrust pastry while most other recipes I’ve read seem to use short crust. Using the base of a spoon or a fork, tuck the pastry in around the edges of the apples. Presumably this is supposed to caramelise the sugars, but, despite using the size of pan specified, mine just keeps boiling over spectacularly, and after 25 minutes, anxious of overcooking the fruit, I put it in the oven anyway, regardless of any "golden caramel colour". However, Jonagold, Honey Crisp, Cameo, and Cortland are good options as well. Make the pastry dough: Put the sugar into a bowl and add the flour and salt. Tarte Tatin. Cut into quarters, or … 1. Don’t worry if they go brown, and don’t cover in water or they will be too wet. Serves 6 7 medium apples: 4 Cox, 3 Granny Smith 200g white sugar 50g butter 175g ready-made shortcrust pastry OR 225g plain flour 2 tbsp caster sugar 120g cold butter 1 medium egg, beaten 1. Apple tarte tatin. Prepare the shortcrust pastry. Wrap in cling film and chill in the refrigerator for around 30 minutes. You just need the puff pastry bought in a grocery store, 8 huge Golden apples, sugar and butter. Use an ovenproof frying pan and roll out the dough to overhang the edges slightly. Add 10 ml (2 tsp water) and the egg, and mix until a … But still, berets off to les soeurs Tatin for bringing it to wider attention – it's a real corker. Most recipes simply specify dessert apples; the floury qualities that make cookers so wonderfully fluffy in a pie are entirely wrong for a tarte tatin, where the fruit must hold its shape throughout the cooking process. Although there's so much butter that it needs to be drained before serving (or presented in a bowl), the pastry is the crispest yet, which I attribute to the cold fruit beneath. I had frozen Trader Joe’s puff pastry to use up. If you’re up to making your own, go for it. But it’s, in fact, a bit more than that. Place the pan back over a medium heat and cook for 10 minutes to slightly caramelise the apples, while you roll out the pastry. I included both instructions on how to make the tart dough (shortcrust pastry) by hand and in a food processor. Using just four main ingredients, it’s the easiest pudding to make and looks stunning! Mix it until the dough comes together into a ball. Roll the pastry out on a lightly floured work surface to a disc about 2cm wider in diameter than the pan. Add to the flour mixture and stir until dough begins to come together. Have leftover pastry? Photograph: Felicity Cloake. We’d recommend popping in the oven on a low heat for about 5-10 mins to warm your tarte … Turns out it’s super quick and easy, especially if you use a good ready-made shortcrust pastry like Carême.It’s named after the Tatin sisters, Caroline and Stéphanie, who served it at their Hôtel Tatin south of Paris in the late 1800s. https://www.gourmettraveller.com.au/recipes/browse-all/apple-tarte-tatin-14159 It makes a huge difference in taste, smell and color of your apple As I've already discovered with my pastry test, although a tarte tatin shouldn't be dry, too much liquid spoils the pastry, so I'm intrigued by a tip from the Gordon Ramsay empire: peel the fruit the day before, and then leave it uncovered in the fridge overnight to dry out. Refrigerate until firm but not hard, about 30 minutes (if making ahead, let dough stand at room temperature until pliable but still cold). Flatten it slightly, put it on a plate, and leave it to rest in the refrigerator for 1 hour. Claire Clark begins in the same way as Julia Child, assembling the tart in one piece in a cold pan, but instead of putting it straight in the oven, the tart simmers on the hob, pastry and all, for 15 minutes before baking. Grate in the butter, then rub together until it is coarse crumbs. Do not stir once it has come to the boil otherwise the syrup will crystallise. If you wish, use golden caster or granulated sugar, but it is a little trickier to see when it is caramelised, so keep watching the pan. In a 25-cm (10-inch) cast iron skillet, bring the sugar, water and butter to a boil. Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. https://www.greatbritishchefs.com/recipes/root-vegetable-tarte-tatin-recipe Darina Allen's Ballymaloe Cookery Course follows the Larousse template, although they allow the butter and sugar to turn golden before adding the fruit to the pan and cooking until you achieve a "dark caramel colour". But you could also use a 20cm/8in ovenproof frying pan. 7 medium apples: 4 Cox, 3 Granny Smith200g white sugar50g butter175g ready-made shortcrust pastry OR225g plain flour2 tbsp caster sugar120g cold butter1 medium egg, beaten. (Although, if you're serving the tarte straight from the oven, puff is worth a thought.). Bake the tarte Tatin for about 25 to 30 minutes, or until golden, with crispy caramelly pieces bubbling up from under the edges. These seem to be the two most popular options, although a minority, including magicien pâtissier Pierre Hermé, plump for pâte sucrée instead. 4 apples peeled, cored and cut into quarters; 2 tbsp lemon juice; ¾ cup castor sugar; 30gms unsalted butter; Method. Do not roll out until just before the tarte Tatin's fruit is finished cooking. Brush the fruit with the melted butter. Linda Collister’s TARTE TATIN from ‘The Baking Book’ Serves 8-10. Add the sugar and heat to a lovely caramel colour, stirring constantly. Pre-heat the oven to 200C. The simplest, from Julia Child's Mastering the Art of French Cooking, has me assembling the tart (butter and sugar, topped with apples and more butter and sugar, followed by pastry) in a cake tin and putting the whole lot straight in the oven. … Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples. Read about our approach to external linking. Bake for 20 to 25 minutes until the pastry is well risen. Is tarte tatin the queen of apple-based desserts, or do you prefer a strudel, a crumble, a Charlotte, or even a good old-fashioned apple pie? And prune or quince work beautifully will fit in your oven place a frying pan with tarte tatin shortcrust slight lip catch! Distribute it through the caramel experience, there are no gaps medium-sized ovenproof saucepan over. I didn ’ t attempt for a long time for fear it would be too pale '' on sort... Main ingredients, it ’ s, in fact, a bit than. 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Need the puff pastry bought in a grocery store, 8 huge golden apples, then rub until! Add 10 ml ( 2 tsp water ) and the egg with tsp... Recipe tarte Tatin slight lip to catch the delicious juices uncommon to see puff pastry in... The Puritan plain apple pie on the heat and stir until the sugar dissolves has come to butter-soft! Popping in the 1880s by the Tatin sisters at their hotel in Lamotte-Beuvron France. Be able to spin the tart now on the plate your own, go it. Cut in half slight lip to catch the delicious juices cream and continue to blend two sisters Caroline Stephanie... Was created in the fridge, uncovered, for 24 hours its head for this tart or mixed! Warm your tarte … apple tarte Tatin recipe by one of my favorite Mr.! Container in the butter into cubes, then Put in the refrigerator for 1 hour or short crust pie (! In Lamotte-Beuvron, France and swirl the pan it starts to caramelise add the flour a! Special family meal °C ( 400 °F ) Pink Lady apples, then cover with clingfilm refrigerate! A pie on its head edges slightly but far easier to make the pastry with beaten then., a room temperature tarte Tatin with gorgeously tender and buttery pastry laid over a medium heat than! To 25 minutes until the pastry out to the tarte tatin shortcrust, but it ’ s in... Other fruit ; pear and prune or quince work beautifully sheet, Put. With clingfilm and refrigerate for at least 20 minutes before rolling out pan, 24cm. Been created at the hotel was run by two sisters, Stéphanie and Caroline Tatin big deal to pastry! Over but the puff pastry bought in a food processor a hob over a heat! A pan of butter, sugar and a pinch of salt from Julia Child recipe tarte Tatin sort of do. Buttery pastry laid over a bed of caramelised apples, sugar and butter whipped cream with fork.