Apple and thyme tarte tatin

Apple and thyme tarte tatin

By
From
Desserts
Serves
4-6

Would you believe it? There is actually a website called www.tarte-tatin.com. Only the French would have a website giving the history of this pudding. It was invented by the two Tatin sisters, Stephanie and Caroline. Stephanie was a particularly fine cook but not the brightest of people, her speciality being an apple tart served with a perfectly caramelized crust which melted in the mouth. One day Stephanie placed her tart the wrong way in the oven, with the pastry and the apples upside down. Nevertheless, the tart was served and one of the most famous desserts of all was created.

Ingredients

Quantity Ingredient
150g caster sugar
25g butter
375g Simple rough puff pastry
flour, for rolling out
6 golden delicious apples, peeled, cored and cut into quarters
2 thyme sprigs, leaves

Method

  1. Pre-heat the oven to 200°C.
  2. To make the caramel, put the sugar into a 20cm ovenproof pan and heat gently without stirring until it turns golden brown. Remove from the heat, add the butter and stir in gently.
  3. Roll out the puff pastry on a lightly floured surface. Cut out a circle slightly larger than the pan.
  4. Place the apples peeled-side down into the pan and sprinkle with the fresh thyme leaves. Cover the apples and caramel mixture with the pastry and tuck the overlapped edges down the side of the pan.
  5. Bake in the oven for 20–25 minutes until the pastry is brown.
  6. Remove the pan from the oven and leave to rest for 1 minute before turning it out. To do this, place a plate on top of the pan, and invert so that the tart slips out, pastry to the base, apples on the top. Serve hot with ice cream on the side.
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