Is there anything else as alluring as the aroma of pastry baking in the oven. It’s such a deliciously comforting and warming smell. If you add some apples and caramel to your crisp buttery pastry suddenly you have a delicious and sophisticated dessert, Tarte Tatin. The classic French version of an Apple Pie.
Each winter I intend to make the dessert, but before I do the weather turns warm and the allure diminishes. This winter the recipe has been open on my bedside table since the first chill hit the air. I am not sure why I procrastinated so long. I think in part it was because I feared a disaster.
There is an inherent risk involved in any dessert that requires cooking and then flipping over to serve. Coupled with the fact that there a photo’s to be taken and shared with readers, I guess I was feeling a little performance anxiety. I wasn’t sure if I would be able to produce a pretty and sophisticated dessert and image!
I needn’t have been concerned, the tarte tatin was so simple to make and turnout.
You will notice I did take some pics prior to turning it over… I had to make sure I had something to show you if it all went pear shaped. The dessert is a classic skillet recipe, it starts on the stove and is then topped with pastry and baked in the oven. If you do not have a frying pan which is able to go into the oven you can use an enamel plate or glass dish.
- 2 sheets ready rolled puff pastry
- 4 Granny Smith Apples (peeled & quartered)
- 3/4 cup caster sugar
- 1/4 cup water
- 50gm butter
- zest from 1 lemon
- more butter for brushing
- Preheat the oven to 190 degrees.
- Brush the first puff pastry sheet with a generous amount of the butter and sandwich the second piece of pastry on top so that the pastry has double the thickness.
- Use the skillet to trace a circle in the pastry. Cut the pastry with a knife and reserve the circle for later use.
- Add the sugar and water to the skillet and stir over a low heat until dissolved.
- Increase the heat and cook without stirring for about 5 minutes or until golden.
- Turn off the heat and add the 50gm of butter and stir until combined.
- Place the apples rounded side down in a pattern in the skillet.
- Add the lemon zest evenly to the apples.
- Cover the apples with the pastry circle, and tuck the edges in to form a lip.
- Cut two slits in the pastry and bake for 35-45 minutes or until golden.
- Serve with cream.
Do you ever put things off, only to find they are not as much of a chore as you imagined? I find that I am doing this so often lately, and when I finally do take the bull by the horns it is rarely warrants any concern at all. I have just been guilty of “over thinking it.” I am so pleased I tried this dessert it was delicious and didn’t turn out ugly at all…
The piece de resistance was the luscious cream on top of the sweet apple pie, heavenly. I will be making this again very soon.
This recipe is also my contribution to the “Sweet Adventure Blog Hop” topic of Frying Pan Cooking.
Please have a look at some of the other delicious ideas.