It’s time to brush off that secondary school French and start naming the things in your pencil case, because this week’s recipe comes from across the channel – or in other words, quelle est la date de ton anniversaire?
I’ve wanted to cook a tarte tatin for a while, but honestly I’ve always been a bit apprehensive – mainly due to the caramel.
But after making this, I don’t know why I was so afraid. As far as desserts go, it’s pretty simple and looks really impressive!
The only downside is that it does have to be served straight way. The longer you linger the more damp that pastry is going to get.
Apple and Ginger Tarte Tatin
- 6 Cox apples
- 1 x 500g block puff pastry
- 100g caster sugar
- 2 tbsp water
- 75g unsalted butter
- approx. 50g stem ginger in syrup
- Pre-heat the oven to 190ºC (fan). Peel and core the apples, then slice into quarters. Pat dry with kitchen roll and set aside. Don’t worry about discolouration as you won’t notice when they caramelise.
- Roll out the puff pastry on a lightly floured, clean work surface until it reaches a circle that is roughly 5cm bigger than the diameter of your frying pan and is about 0.5cm thick (your pan should be medium-sized and oven-proof). Place onto a plate and chill in the fridge until you are ready to use it.
- Place your frying pan on a medium heat and add the sugar and water. Gently stir to incorporate, then leave on the heat until it reaches a dark golden colour. Don’t be tempted to stir it, as it will crystallise. Now reduce the heat and add the butter and gently stir to incorporate. Let the caramel come to a foamy bubble, then arrange the apple halves upright in a spiral pattern and leave to cook for around 7-10 minutes on a low heat.
- Meanwhile, drain your stem ginger (but reserve 3-4 tbsp of the liquid) and cut into thin slices. Once your apples have cooked for a bit, place the slices of ginger in between each apple half.
- Place your pastry disc over the top of the apples and tuck the edges into the inside of the pan. Prick the pastry all over with a knife to let the steam out, then place the pan in to the middle of the oven and cook for around 35 minutes until the pastry is a nice golden colour.
- Turn the tart out onto a rimmed dinner plate (to keep all the juices in) then brush the reserved stem ginger syrup over the top of the tart. Serve immediately with crème fraîche, cream, or ice cream!