Anne Willan

Tarte des Demoiselles Tatin

Caramelized Apple Tart

Preparation info
  • Serves

    8–10

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

The secret of this upside-down apple pie is to cook the butter and sugar with the apples so the juice caramelizes and flavours deep inside the fruit. The tart should be served warm, with a bowl of whipped cream or crème fraîche* if you like.

Ingredients

185 g butter

Method

Make the puff pastry* and chill it for 1 hour or until firm. Set the oven at moderately hot (190°C/375°F).

Cut the butter in thin slices and arrange them evenly in the base of the mould; sprinkle with the sugar. Peel, halve and core the apples. Arrange the apple halves upright in tightly packed concentric circles on top of the sugar. They should fill the mould and be tightly packed. Hea