A very simple apple tart which is always a success.
There are a few complicated ways of making a “tarte tatin”.
The following simple method makes a very decent tart…
It is possible to upgrade this one with homemade caramel if you have time to do that.
Ingredients:
- A bag of Apples, something like 800g. That’s probably 6 small apples or 4 large ones.
- Best Apples : Golden Delicious, Jonagold, Braeburn
- A lime juice
- 50g Cassonade (Beetroot Sugar), but normal sugar will do as well
- 50g Butter
- A sheet of ready-made puff pastry, get the nice one with full fat
How to make:
- Peel the Apples and cut each apple into 6 pieces. (one-half and then in 3)
- Put the lime juice and cassonade and mix with apples
- Place in a circle into a tart oven dish (I prefer the glass ones as they are easy to clean)
- Place the butter on top
- Cook in the oven at 140 degrees for 20 minutes or until the apples are getting softer and the butter and sugar are turning into caramel.
- (Note: It is possible to make a separate caramel to pour on the finished product as well, this is reserved for even more special days…)
- Take the tart out of the oven and place the sheet of puff pastry on top of the apples.
- Put back into the oven 200 degrees and cook for another 35-45 minutes, or until the colour of the pastry “looks right”
- Take out of the oven and let the tart cool down for 20 minutes.
- Put a serving plate on top of the tart dish and turn it over.
- The pastry will now be at the bottom and the apples on top with the caramel and juices.
I then upgrade the whole lot by Blow torching the top of the tart to get these small burns and a taste of burned caramel.
Then I finally top it all off with a few crushed hazelnuts (praline)
