Tarte Tatin is the celebrated upside-down apple tart said to have been invented by accident at the Hotel Tatin in Lamotte-Beuvron, when a flustered cook baked her tart the wrong way round and served it anyway. Caramelized apples sit beneath a golden pastry lid, and the whole thing is flipped just before serving to reveal a glossy, amber top.
Ingredients
- 6-8 apples, peeled, halved and cored
- 100 g butter
- 150 g sugar
- 1 sheet puff pastry
Instructions
- In an ovenproof frying pan, melt the butter and sugar together over medium heat until it turns a rich golden caramel.
- Arrange the apple halves tightly in the caramel, rounded side down.
- Cook over low heat for about 15 minutes, until the apples begin to soften.
- Cover the apples with the puff pastry, tucking the edges down around the fruit.
- Bake at 200°C (400°F) for 25-30 minutes until the pastry is puffed and golden.
- Let the tart rest for 5 minutes, then carefully invert onto a serving plate.
Serve warm, with a spoonful of crème fraîche or a scoop of vanilla ice cream.
