Tarte Tatin

Name: Tarte Tatin
Prep time: 50 min
Cook time: 1 h 20 min
Total time: 2 h 30 min
Yield: Serves 6–8
Cuisine: French
Ingredients: 90 g (3 oz) unsalted butter; 60 g (2 oz) sugar; 8–11 medium Pink ladies, Fuji or Cox apples, about 220 g (7 oz) each, peeled, cored and halved and tossed in 1 teaspoon lemon juice; 8–11 medium Pink ladies, Fuji or Cox apples, about 220 g (7 oz) each, peeled, cored and halved and tossed in 1 teaspoon lemon juice; 1–2 drops vanilla extract or essence, optional; 1 egg, beaten; 200 g (6½ oz) plain flour; 1–2 drops vanilla extract or essence, optional; 50 g (1¾ oz) caster sugar; 125 g (4 oz) unsalted butter, at room temperature; 8–11 medium Pink ladies, Fuji or Cox apples, about 220 g (7 oz) each, peeled, cored and halved and tossed in 1 teaspoon lemon juice; 8–11 medium Pink ladies, Fuji or Cox apples, about 220 g (7 oz) each, peeled, cored and halved and tossed in 1 teaspoon lemon juice

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
2 hr 30

Appears in

Regional French

By Le Cordon Bleu

Published 1998

About

This delicious ‘upside down’ tart was invented by the Tatin sisters, who ran a hotel-restaurant in the Sologne region at the turn of the century. It was first served in Pans at Maxim’s, where it is still a house speciality.

Ingredients

Pastry

125 g (4 oz) unsalted butter, at room temperature
50 g (1

Europe
France
Vegetarian
Paris
Pie
Mediterranean

Method

To make the pastry, cream the butter and sugar in a bowl, using a wooden spoon or electric beaters. Add the egg and vanilla in two or three stages, mixing well before each addition. Sift the flour with a pinch of salt, add to the mixture and stir until smooth. Draw the dough together with your hands to form a rough ball, flatten with the palm of your hand to a <