Sunday, March 15, 2009

Apple Tarte Tatin


Today, Sunday, I baked the famous inverted pie Tarte Tatin. Yes, it is a French pie. So what is a French recipe doing in a blog about Holland ? Well, for many reasons:
1- This is a famous pie and I have see it in several chic restaurants in the Randstad.

2 - Holland is an international country (at least the Randstad part) and Dutch people do like to eat foreign food. Well, sometimes.

3 - Apples are cheap, I am francophone and this blog is mine so I post whatever I want.

I prepared the pie using a Le Creuset Tarte Tatin Dish, which is mItalicade of cast iron. Such pan is indeed pricey but I see it as a good investment.

Here is the recipe:

75 g (1/3 cup) white sugar
75 g (1/3 cup) butter
5 large dessert apples, such as Golden Delicious
2 tablespoons lemon juice
225 g (80 oz) ready made puff pastry

(I used 5 squares from Dutch brand "Koopmans". Puff pastry is called in Dutch bladerdeeg and is easy to find in the frozen section of supermarkets)

Oven: 200 C / Gas 6 - preheated

1 - Put the sugar and butter into the tatin dish. Heat on a medium heat until the butter has melted and the sugar becomes light brown.

2 - Peel, quarter and core the apples. Sprinkle with the lemon juice. Place in the dish. Cook over a medium heat for 5 minutes.


3 - Remove from the heat and cool for few minutes whilst rolling out the pastry.

4 - Roll the pastry to a circle the same size as the top of the dish. Press it lightly over the fruit, tucking the edges down around the edge so that when cooked it forms a rim to contain the fruit.


5 - Make four small steam holes.

6 - Transfer to the pre-heated oven and bake on the top shelf for 15-20 minutes until the pastry is well risen and golden brown.

7- Allow to rest for 5 minutes before loosening around the edge with a knife. Invert on to a wide shallow plate. Serve it warm with whipped double cream or creme fraiche (or vanille ice-cream).

Note: Calvados Apple Brandy or Cognac can be used instead of lemon juice.



It is easy to make, it looks refined and above all: it is yummmmmy !
(Galera do Brasil: fica codiloco !)

1 comment:

Anita said...

Some people sent me e-mails saying they would like to do this pie and the same time regretting they do not have/can find such Le Creuset dish. Mmmm, I imagine you can use ANY oven dish (such as PYREX). Just prepare the caramel in a little pan first, add to the oven dish and proceed with the recipe instructions as in the blog. Good luck you all !