The classic French dessert, Tarte Tatin was created by accident. And what a happy accident it was!
At the turn of the century, Caroline and Stephanie Tatin, ran a small hotel in Sologne where local hunters loved their cuisine. One day, one of the sisters mixed butter, sugar and peeled apples as usual. Obviously, her mind was on something else as she put the mixture into a mould. Into the oven it went, completely forgetting the pastry. The mixture began to cook and caramelize but it was hardly presentable.
Then, in an attempt to save the mess, she placed the pastry on top, and put it back in the oven. Fingers crossed! In the end, with everything upside down, she was delighted to turn it out onto a plate. Et voila! The result was Tarte Tatin with deliciously inversed flavours.
Tarte Tatin Recipe
6 golden delicious or royal gala apples
2 table spoons lemon juice
80g vanilla sugar
80g unsalted butter, cubed
250g puff pastry
Peel and core the apples and cut into quarters. Place in a large bowl and toss in the lemon juice. Preheat the oven to 190 C.
Place the sugar and the butter in an over proof frying pan over low heat, stirring to dissolve the sugar. Increase the heat to medium and add the apples, cut side up. Cook for 15 – 20 minutes until the sugar is brown.
Roll out the pastry and cut into a circle slightly larger than the pan. Place the pastry over the pan, tucking any excess underneath. Place the pan on a baking tray and back in the oven for 20 minutes until the pastry is cooked and golden. Carefully turn the tart upside down onto a large plate.