Sunday, 18 March 2018

Mary Berry Classic: Apple Tart Tatin

Hi everyone :)


The classic 'upside down' French tart, usually served warm as a pudding. Do not butter the tin before pouring in the caramel otherwise the caramel will be cloudy and not clear.


Ingredients: 
175g granulated sugar
Butter, for greasing
200g peeled and cored Brambley apples
2 tbsp caster sugar
4 large easting apples
Plain flour, for dusting
1 x 375 block of all butter puff pastry

Method:
1. You will need a 23cm (9in) fixed-base cake tin with deep sides.

2. First make the caramel. Measure the granulated sugar and 6 tablespoons of water into a stainless-steel saucepan. Stir gently over a low heat until the sugar has dissolved, then remove the spoon and increase the heat. Boil until a golden straw colour and immediately pour into the cake tin, letting it spread evenly over the base, then set aside. Once the caramel has set (after about 30 minutes), butter the tin sides above the caramel line.

3. Meanwhile, place the Bramley apples, caster sugar and 2 tablespoons of water in another saucepan. Stir over a medium heat, then cover with a lid and simmer for about 5-10 minutes until the apples are soft. Remove from the heat, then use a fork to mash the apples to a purèe and leave to cool.

4. Preheat the oven to 220°/200°C fan, Gas 7.

5. Peel and core the eating apples, then thinly slice so they are above 5mm (1/4in) thick. Arrange a layer over the caramel in the tin in a circular pattern. Start from the outside of the tin and work inwards, using larger pieces for the outer edge of the circle, and smaller slices for the inner ring. Scatter the remaining apples on top and press down.

6. Add the cooled apple purèe in spoonfuls over the sliced apples and carefully spread out in an even layer.

7. On a work surface lightly dusted in flour, roll out the pastry into a circle 2-3cm bigger than the tin. Cover the apples with the pastry and tuck in the edges to make a downward lip. Make a small cross in the top of the pastry with a sharp knife, to let the steam out.

8. Bake in the oven for 35-40 minutes, with a baking tray on the shelf underneath to catch any sugary drips, until the pastry is crisp and golden and the apples are soft.

9. Carefully turn the tarte Tatin out on to a plate and spoon the syrup over the apples. Serve with cream or crème fraîche.




Let me know what you think - it was really good!



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