Tarte tatin was created in 1889 by Stephanie and Caroline Tatin. This tart is absolutely delicious. It is a must to try.
I have used Rachel Allen's recipe from "Bake" and little modified it.
Ingredients for soured cream shortcrust:
200 g plain flour, sifted
Pinch of salt
100 g chilled butter, cubed
1 egg yolk
1 tablespoon of soured cream
1. Place the flour, salt and butter in a food processor and whiz briefly.
2. Add egg yolk and cream. Rub the butter by your hands into the flour until it resembles coarse breadcrumbs.
3. With your hands, flatten out the ball of dough until it is about 2 cm thick. Then wrap in cling film and leave in a fridge for at least 30 minutes.
Ingredients for Tarte tatin:
1 x quantity soured cream shortcrust pastry
4 eating apples (for example Granny Smith)
125 g caster sugar
100 ml water
25 g unsalted butter
Vanilla ice cream
chopped pistachios for decoration
Prepare 20 - 22 cm diameter ovenproof saucepan
1. Make the pastry.
2. Preheat oven to 200 C.
3. Peel apples with a peeler, then cut into quarters. Remove the core from each quarter and set aside. Don't worry if they go brown.
4. Place the sugar and water in an ovenproof saucepan set oven a low-medium heat and stir until sugar dissolves.
5. Increase the heat and boil the syrup until it starts to caramelise around the edges - about 5 minutes.
(do not stir once it has come to the boil stage otherwise the syrup will crystallise).
6. Once the syrup is a golden caramel in colour, add the butter and swirl the pan to distribute it through the caramel.
7. Remove pan from the heat, and place the apple quarters in a concentric circle around the outside (I had problem with that ;)) and any remaining pieces in the centre. The apples must completely cover the base of the pan.
8. Place the pan back over a medium heat and cook for 10 minutes to slightly caramelise the apples. In mean time roll out pastry.
9. Roll the pastry out on a lightly floured work surface to a disc about 2 cm wider in diameter than the pan.
10. Remove the pan from the heat and place the pastry on top of the almost cooked apples.
11. Brush pastry with beaten egg, then using a fork prick a few holes in the pastry.
12. Bake for about 25 minutes.
13. Remove from the oven and allow to stand for just a few minutes before placing a plate on top of the pan and carefully but quickly flipping it out. It is very hot so be carefull.
14. Cut tart into slices. Serve warm with ice cream and pistachios.