Tarte Tatin
This classic French dessert recipe is said to be named after the Tatin sisters. After forgetting to add the pastry case for an apple tart, they popped a layer on top of the apples instead. Whether a true tale or not, this dish is certainly a legendary dessert! Simmering the apples in the pan with sugar, warming cinnamon and sweet nutmeg draws out the fruit’s natural sweetness, then tipping them into a pan to become soft and tender in the oven. While many baking recipes require you to make your own pastry, you can top the apple mixture with the pre-rolled variety, making this one easy dessert. Top with either a scoop of vanilla ice cream or quintessentially French crème fraîche.
Ingredients
Preparation
Melt the butter in a frying pan and add the sugar and spices as the butter begins to foam. Allow the sugar to dissolve, then add the apples and lemon juice to the pan. Cook for 10 minutes, gently shaking the pan occasionally.
Pre-heat the oven to 200°C, 400°F, Gas Mark 6. Transfer the apples to a metal pie dish. Pour all the spicy, buttery juices over the apples.
Roll out the pastry to a circle large enough to cover the dish and use to top the apples. Trim the edges of the pastry and place the pie dish on a baking sheet. Bake in the oven for 20-25 minutes, until the pastry has cooked through.
Remove from the oven and leave to cool for a few minutes, then place a large plate over the tart and invert it onto the plate.
Delicious served with ice cream or creme fraiche.
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