Simply made of Apples, caramel and pastry, Tarte Tatin is one of this tart that, even if simple, difficult to get right. I have been making Tarte Tatin for a long time. I think I remember the day when I fell in love with it. We were visiting my great Uncle and Aunty in Paris before flying to Morocco. She made us a Tarte Tatin, with some sweetened cream for dessert … and that was it. My great Aunty passed away 7 years ago, and I always think about her whilst making it and I would hope she would have liked mine 🙂
I have tried all of these years to make it like hers. I find the right sort of apples is important, and that cooking the apples in caramel before is definitely the KEY! By doing this, you avoid to burn it and make sure the apples are cooked evenly.
There is no secret that Salted Caramel is a flavour I grew up with, being born in Brittany. Yes that is right, le Caramel au Beurre Salé is from my beautiful region, which I am very proud of! Caramel is one of this thing that people find intimidating, but let me show you that it shouldn’t! The recipe below is a nearly guarantee and will always taste delicious. You should also keep that extra caramel in a jar, perfect to eat with crepes or as a spread on toast 🙂
Quantity: 20cm Tin
Pastry (Recipe in Video Here)
- 150g of plain flour
- 125g of salted butter at room temperature
- 1 egg
- 3 tbsp of cold water
- 300g of caster sugar
- 100ml of double cream
- 100g of salted butter
- 1 tsp of salt
8 big apples ( Golden or Braeburn)
1* Make the Pastry: In a bowl, mix together the butter and flour with your hands. Add the egg and continue mixing with your hands.
2* Take the mix out of the bowl on a clean working top, and make a wheel. Add the water and finish to mix until it forms a nice ball. Keep in the fridge for 15 min before using.
3* Make the Caramel:Mix the sugar and 2 tbsp of cold water in a pan, and heat on medium heat for 5 min until the caramel has formed. Carefully add the double cream. Finish with the butter and the salt, mixing well.
4* Make the tarte:Peal and cut the apples in quarters. Then cook them in a pan, using half of the caramel. When cooked for 5min ( they should be a little bit soft) place the apples nicely inside your tin.
5* Cover with the pastry, and cook at 180C for 30min until golden.
Enjoy warm with some quick sweetened Chantilly cream or vanilla ice cream.