threatening to post this recipe for some time. Finally, here it is. I've
called this 'The old Fashioned Way' because its the way I've been making
Tarte Tatin for some 25 years. Think
I first learned how to make it from Julia's original book. This is the
stove top method and I'll readily admit that it more work & messier than
doing it in the oven, but Linda (who hates me getting caramel all over the
kitchen) prefers it despite that & I think I do too. Besides its far more
dramatic. Get your friends to watch you & Ohh & Aww!
good knife, an apple corer, an 8 or 9 inch non-stick frying pan
(preferably with a removable handle, but if not a handle that will stand
oven heat.), a mixing bowl and a flat plate for the finished tarte.
6- 8 apples,
Granny Smith's by preference, but in case apples that don't fall apart
1 & 1/2 cups of sugar.
3 oz unsalted butter.
Enough pate brise (butter pie crust) to
cover an 8-9 inch pan.
First core the apples then
trim the end flat & peel.
each apple into 1/8ths
Peel the zest off of the
lemon, juice it and put both juice & zest into the mixing bowl along with
1/2 cup of the sugar.
Add all of the apples &
give a good stir with your hands to coat the apples throughly.
Now, melt the butter in
the frying pan and add the remaining cup of sugar.
Stir gently, but
constantly. Do not panic as the mixture goes
all bubbly, then separates just keep stirring until it starts to smoke.
When that happens turn off the heat.
Now comes the first tricky
Start laying the apples
pieces on their sides around the perimeter of the pan.
you need to be very careful as you do this. A wooden spoon to nudge the
pieces around helps.
Continue until you have completed a first layer, then start a second.
the pan back onto a medium high heat. Using
a bulb baster or a spoon start basting the apples.
You will need to do several basting's. ( About now turn your oven on to
200 degrees C.)
After 5 minutes or so
cover the pan for 5 minutes. Then uncover & baste, then cover again.
Give the apples about
15-20 minutes of cooking time. You will see them start to soften. Get you
crust out and start rolling it out. You need the diameter of the pan plus
a goodly bit to trim.
Turn the heat off. Fold the crust in half & gently lay over the pan.
Trim the crust all round & tuck it into the INSIDE of the pan. Poke a few
vent holes in the top.
Place the Tarte in the top half of the 200 C oven and bake until the crust
is nicely browned. (About 15 minutes) (NOTE: If your pan has a removable
handle great. If not then put the pan in the oven & leave the door open a
bit at the top if the handle won't fit.)
Take the pie out (WATCH
OUT FOR HOT HANDLE & PAN!!) and check to see that the caramel is fairly
thick by tilting the pan. If it runs too easily place the pan back over
medium high heat on the stove top for a few more minutes.
You are now ready for "the
moment of truth". Let the pie cool for no more than 3-4 minutes. Get the
plate the pie will be on and place it, inverted, on top of the Tarte.
Quickly, but smoothly turn
the tarte over as shown.
Gently lift the pan off and....
any luck the tarte comes out whole.
If not usually you can
repair any minor damage.
Let the Tarte cool & then
serve. My preference is to serve Tarte Tatin at room temperature, but it
delicious at any temperature and accompanied by Cream, Ice cream or Crème
prefer a more golden color for your Tarte simply don't cook the caramel
until its as dark brown as shown before putting the apples in. Take it off
heat the moment it starts to smoke. The caramel will be less thick, but
Enjoy. I'd love to hear how your efforts come out and how easy or
otherwise the recipe is to follow.