Tarte tatin recipes
Our top 3 of 7 Tarte tatin recipes
- 40 g Clover
- 80 g Caster sugar
- 1 tbsp. Water
- 3 Golden Delicious apples. peeled and quartered
- 250 g Block bought puff pastry
- 1. Pre-heat the oven to 190°C, fan 175°C, gas 5.
- 2. Place the Clover, sugar and water into a 20cm non-stick frying pan. Place over a gentle heat. Use a whisk, heat and combine the ingredients, but don’t be tempted to heat the mixture up too quickly.
- 3. As the sugar and Clover mixture begins to brown and look golden, arrange the apple quarters, rounded side down, neatly on the bottom of the frying pan and continue to cook on a low heat for approximately 8-10 minutes.
- 4. As the juices cook out of the apples, the sauce should develop a lovely dark rich caramel. Remove from the heat.
- 5. Roll out the pastry into a rough circle, roughly the diameter of the frying pan and place over the fruit. Fold in any overlapping bits of pastry.
- 6. Bake in the oven for 20 minutes until the pastry is browned and looks crisp on top.
- 7. Remove from the oven and rest for 5 minutes before placing a large serving plate inverted on top, tip the frying pan upside down and leave for a few seconds so the apples un-stick – help them along with a palette knife if they need releasing.
- 8. Serve immediately with cold pouring cream
- 4 apples. peeled and cored
- 200g caster sugar
- 50g unsalted butter
- 500g Puff Pastry. rolled to about ½ inch thick
- 1. Preheat your oven to 180C (fan) / 190C (Electric) / Gas Mark 5.
- 2. Prepare your apples and cut them into quarters.
- 3. Heat a large OVENPROOF pan on the gas hob and add your sugar once the pan is hot to form a caramel.
- 4. Add the apples and add the butter.
- 5. Cut the pastry to the same size as the pan using a knife to go around a bowl, for example.
- 6. Place your pastry on top of the apples in the pan and bake in the oven, middle shelf for 25 minutes.
- As simple as that!
- Serve with Double Cream! Mmmmmmmm :)
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- 150g Plain White Flour
- 125g Yeo Valley Organic Butter (at room temperature)
- 65g Caster Sugar
- 1-2 tbsp Water
- 450g Small dessert pears. peeled and cored
- 75ml Yeo Valley Toffee Yogurt and some to serve
- 1. Sieve the flour into a bowl and rub in 100g butter until it resembles breadcrumbs. Stir in 15g sugar and 1-2 Tbsp water to form a firm dough. Chill until required.
- 2. Grease and line the base of a 17.5cm (7”) sandwich cake tin with baking paper and place onto a baking tray.
- 3. Heat the remaining 25g butter with the remaining 50g sugar gently in a small heavy based pan until the sugar dissolves and the mixture turns golden brown. Remove from the heat, allow to cool a little and then add the yogurt, stirring well (if the toffee hardens, continue stirring until it dissolves)
- 4. Pour half of the sauce into the base of the lined tin, cut the pears into quarters and arrange over the toffee, packing in well. Pour over the remaining toffee.
- 5. Roll out the pastry on a floured surface slightly larger than the tin and place over the pears, tucking in at the sides and cook in a preheated oven, Gas 6,200 C for 25-30 minutes until the pastry is golden.
- 6. Allow to cool a little then place a plate on top of the tin and turn the tart out so that the pears are on the top. Serve with extra toffee yogurt.