Apple tarte tatin
- January 2018
- Serves 6-8
- Hands-on time 15 min, oven time 20-25 min, plus ½ hour chilling
Matt Tebutt‘s tarte tatin is the perfect dessert to impress – without too much fuss. He says: ”It’s the dish I pull out when I want to do something impressive but simple for my family. My kids and father-in-law absolutely love it. It’s just butter, sugar, apples (a good firm British apple like a cox) and pastry. It’s a showstopper without being too flouncy. You could give it to royalty or your neighbours and everyone would say the same: ‘Amazing!’
Want something a bit different? Go savoury with this caramelised onion tarte tatin.
- 17.1g (9.7g saturated)
- 27.3g (19.1g sugars)
Don’t worry about the slightly unorthodox method – we were surprised by the pastry being put on the apples before the apples were cooked on the hob, but we have tested the recipe thoroughly and this method really does work – tender, caramelised apples and light, crisp pastry. Matt certainly knows his stuff!
Make and bake the tarte (see step 5) up to 24 hours in advance. Cool completely, then leave in the frying pan in a cool room. When ready to serve, warm through in a hot oven for 10-15 minutes. The tarte can be chilled at step 3 (before baking) for up to 24 hours. Bake as in the recipe.
Bordeaux’s famous sweet wine sauternes makes a magical match; for more value pick a near-neighbour monbazillac.
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