Upside-down apple tart (tarte tatin)
6 person dessert – 40 minutes
For the shortcrust pastry:
300 grams plain flour
150 grams softened butter
½ teaspoon salt
80 millilitres cold water
Mix flour and salt in a bowl. Add the butter and incorporate it using the fingers.
Mix in the water with a wooden spoon. Roll out to the size of your tart tin.
For the apples:
3 sweet-n-sour apples (Reine de Reinette, or other cooking variety)
2 tablespoons brown sugar crystals (cassonade, not soft brown)
15 grams butter
2 tablespoons caramel (optional)
Line the tart tin with aluminium foil. Drop the caramel into this.
Peel, core and slice the apples. Melt the butter in a frying pan.
Add the apples and shake the sugar over them.
Cook for 10 minutes until the edges start to brown
Cook at 180°C for 25 minutes. Allow to cool, then turn it over on to a plate.
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