Apple Tarte Tatin

mangobreeder · 6 May 2011 at 21:49

Here is my version of a apple tarte tatin.

In a Tarte Tatin Dish, add water and Sugar, leave for two mins, and stir to mix well.

Heat until it goes a pale blonde color, and throw in diced butter.

Arrange the apples

add more apples

Then brush with butter and bake for 30 mins, once baked, add some puff pastry which i <AHEM> "made" <AHEM> earlier

back in the over for 30 mins

after 1 hour cooling time, take out and flip.

ta da

mangobreeder · 7 May 2011 at 11:30

i agree, i could have caramalised a bit longer, but its a fine line between going too far and overpowering the apples, and not doing it enough

Its all gone now, i made it at 9pm, and ive eaten 3/4 of it and the wife the other 1/4, it was meant for dessert at the mother in laws t0morrow

mangobreeder · 7 May 2011 at 11:43

looks good, at lease he gives decent guidance on how to cut and pack the apples in

mangobreeder · 7 May 2011 at 12:16

AcidHell2 said:
A great dessert, but needs far more caramelising should be a dark caramel colour, also less apples. However you have made me darn hungry.

your joking right less apples?

You will see the dish is a good 1.5inches to 2 inches deep, this is a real tarte tatin dish. A Tarte Tatin is meant to be thick and packed with apples.

More caramel, ruins and overpowers the tarte, so its a no go. even raymond Blanc agrees

quote from his recipe
"On a medium heat, cook the syrup until it turns to a pale blonde caramel (do not let it become too dark or the flavour will overpower the apples)"

mangobreeder · 7 May 2011 at 12:28

AcidHell2 said:
Thick but single layer, remember the real colour comes from the oven bake, so In the pan you only want a light caramel.

Reymounds perfect colour, although I prefer the look of apples in segments and then put in. Spiral like p astern.

yeah, im going to work on the spiral pattern when i make the second one tonight, its not as easy as it looks

mangobreeder · 7 May 2011 at 13:03

QuickLink said:
I use a star anise and cinnamon in my caramelisation stage as well, nice spice to the taste!

sounds nice, i always use Coxs Apples for the record, what do you guys use?

mangobreeder · 7 May 2011 at 13:26

Ive alyas used coxs, anyone tried a granny smith?

mangobreeder · 7 May 2011 at 16:54

Jonny69 said:
I hope the OP serves his with an extra large gloop of cream

nope but it did go down with a large mug of tea, it was one of those dishes which disappeared very VERY quickly.

anyone got any tips for cutting the apples and arranging them?

mangobreeder · 9 May 2011 at 22:03

yup the second one i made, was wolfed down in 5min by the inlaws