Name: Tarte Tatin
Prep time: 1 h 5 min
Cook time: 55 min
Total time: 2 h
Yield: Serves 6
Cuisine: French
Ingredients: 150 g flour, plus extra for dusting; 100 g unrefined caster sugar; 2 egg yolks; 40 g butter; 5 eating apples, peeled, cored and quartered; 25 g unrefined caster sugar; 100 g butter, cut into small knobs

Preparation info

Serves
6

Difficulty
Medium
Ready in
2 hr

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

This beautifully golden, caramelized tart is best served warm, but not too hot, so that the flavours really get the chance to develop. It is a wonderful autumn recipe for home-grown apples, such as Cox’s Orange Pippins – or Bramley’s, if you prefer something with a little more bite.

Ingredients

For the pastry

150 g flour, plus extra for dusting
100 g butter, cut into small knobs
25

Method

To make the pastry, rub together the flour and butter with your fingertips until it resembles breadcrumbs. Mix in the sugar.

Add the egg yolks and, with a round-bladed knife, use a cutting motion to mix until the breadcrumbs gather together to form a ball. Turn the pastry ball out on to a floured surface, dust your hands with a little flour and knead the pastry together until smooth.