Tarty Tarte Tartin

A French classic but this is one dessert I generally never order if it makes an appearance on the menu...not that I don't like it, it's just that I find it a little heavy after a nice meal. But it's perfect for supper.  It's been cold of late and the kids have been busy studying for exams so tonight I treated them to a warm Tartin topped with a creamy scoop of Vanilla Bean Ice Cream...Yum!

I love the story behind the Tarte Tartin.  It's basically a disguised disaster.  Two French sisters who ran the Hotel Tatin in the Loire Valley had one very busy Sunday.  It was hunting season and the patrons were hungry.  One of the sisters apparently a little ditzy but a very good cook,  placed an ordered apple tart into the oven the wrong way round.  The pastry and apples were upside down.  Nevertheless she served it warm straight out of the oven as a new creation...Genius!

I used individual pans but you can use an oven friendly pan with a standard dimension of approximately 30 cm with the same measurements as below.  My pans were 10cm in diameter and I used 1 apple per Tarte Tartin.

Pre heat the oven to 180 degrees Celsius


Serves 4 (individual Tarte Tartins) or 1 large Tarte Tartin

4 Large Granny Smith Apples - cored and sliced 
1/4 cup caster sugar + extra for base of pan
Juice of 1 lemon
50g butter - cubed
8 tablespoons water
Ready rolled puff pastry - 4 sheets for individual or 1 sheet for single large Tartin
Vanilla Bean Ice Cream - Mandatory!!

Peal and core the apples.  Slice into 6- 8 even pieces.

Place apples in a bowl.  Squeeze over the lemon juice to avoid oxidisation.  This is when the apples start to turn brown and happens very quickly.

To the apples add 1/4 cup caster sugar and set aside.

Allow the frozen puff pastry to thaw.  Using the base of your pan as a guide cut a round from the puff pastry sheet.  This will be fitted to the top of your pan once you have arranged your apples on the base.  If you need a larger round roll out the dough to your desired size using a rollin pin.  Once cut set aside, covered in the refrigerator to chill.

For the base of the pan:

If baking a large Tarte Tartin place 1/2 cup of sugar in the base of the pan.  Add 8 Tablespoons of water and mix to dissolve.

If baking individual Tarte Tartins place 2 Tablespoons of sugar in the base of the pan and add 2 Tablespoons of water.  Mix to dissolve.

Over low heat allow the sugar and water to form a light brown caramel.  Keep an eye on this as it can turn from a nice caramel to a burnt one very quickly.

Once the caramel is done allow the pan(s) to cool slightly.

Once cool, arrange the sliced apples core side up.  Add cubes of butter around the apples.

Remove the puff pastry from the refrigerator.  Place the puff pastry round on top of the apples and tuck in around the edges of the pan to form a snug seal.

Place pan(s) in the oven onto of a baking sheet for 20 minutes or until the pastry is flaky and golden.

Remove from oven and invert onto a plate.  

Serve warm with a scoop of creamy ice cream.

Heavenly!