Café Gramercy · Annette’s Recipe Box
Annette's Tarte Tatin
Let the tart rest a few minutes before you turn it over, and it comes free in one beautiful piece. A few minutes, that is all.
Ingredients: 6 to 8 firm apples, peeled and halved · 100 g (½ cup) sugar · 50 g (3½ tablespoons) butter · 1 sheet puff pastry · a squeeze of lemon
Method
- In an ovenproof skillet, melt the sugar to a golden caramel, then stir in the butter to a smooth, glossy sauce. Take it off the heat.
- Arrange the apple halves in the caramel, rounded side down, packed close; they shrink as they cook, so fill it generously. A squeeze of lemon keeps them bright.
- Cook gently on the stove for 15 to 20 minutes, until the apples soften and take on color.
- Lay the puff pastry over the top and tuck the edges down inside the pan. Bake at 190°C (375°F) for 30 to 35 minutes, until the pastry is deep golden.
- Let it settle for a few minutes so the caramel calms, then place a plate over the pan and turn it out in one confident motion. A few minutes only; the caramel should still be loose and glossy.