Tarte Tatin
A Centre recipe ©
Ingredients
• 1.5kg Golden Delicious or Reine des Reinettes apples
• 200 g butter
• 150g sugar
• 200g shortcrust pastry
Method
Line a springform cake tin with the butter and sugar. Add the apples cut rougly into quarters.
Cover with the shortcrust pastry. Bake in the oven at 220°c for 15 to 20 minutes.
Remove the Tarte Tatin from the oven and place it over high heat until there is no more liquid, regularly turning the tin.
Leave to cool for 1 hour.
Return to high heat, turning the tin constantly until caramel starts to appear at the bottom of it.
Remove the Tarte Tatin from the tin when the caramel is an amber red colour.
Enjoy with a glass of late harvest Cour-Cheverney.
Ingredients
• 1.5kg Golden Delicious or Reine des Reinettes apples
• 200 g butter
• 150g sugar
• 200g shortcrust pastry
Method
Line a springform cake tin with the butter and sugar. Add the apples cut rougly into quarters.
Cover with the shortcrust pastry. Bake in the oven at 220°c for 15 to 20 minutes.
Remove the Tarte Tatin from the oven and place it over high heat until there is no more liquid, regularly turning the tin.
Leave to cool for 1 hour.
Return to high heat, turning the tin constantly until caramel starts to appear at the bottom of it.
Remove the Tarte Tatin from the tin when the caramel is an amber red colour.
Enjoy with a glass of late harvest Cour-Cheverney.
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