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- Dish type
- Classic cakes
- Upside down cake
This is a classic recipe for an upside down apple and pear tart, also known as a Tarte Tatin. Usually the fruit is caramellised with butter and sugar on the hob first but I omitted that step and the tart still came out great.
12 people made this
IngredientsMakes: 1 tart
- For the shortcrust pastry
- 80g butter, softened
- 2 teaspoons icing sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 150g plain flour
- 1 egg yolk
- 3 to 4 tablespoons water
- For the filling
- 80g butter, softened
- 2 apples
- 2 pears
- 1/2 lemon, juiced
- 80g caster sugar
- whipped cream, to serve
MethodPrep:15min ›Cook:45min ›Extra time:3min › Ready in:1hr3min
- Preheat the oven to 200 C / Gas 6.
- For the pastry combine the butter with the icing sugar, vanilla and salt in a bowl then beat until the mixture is light and creamy. Add the flour then add the yolk and water to make a smooth mixture. Use just enough water so that the mixture is neither too wet nor too dry.
- For the filling spread the butter on the bottom and the edges of a tart tin. Sprinkle with the sugar.
- Peal the apples and pears then core and cut into 2cm thick pieces. In the tart tin lay the apple in a star shape with the pieces close together. Sprinkle with the lemon juice.
- Roll out the pastry circle in the size of the tart tin then place it over the pears and apples. Tuck in the overhanging pastry so that the fruit is tightly enclosed. Use a fork to pierce several small holes in the pastry.
- Bake in preheated oven for about 10 minutes. Reduce the temperature to 180 C / Gas 4 and bake until the pastry is golden brown, a further 35 minutes.
- Switch off your oven, open the door and let the tart stand for about 3 minutes.
- Remove the tart from the oven, place a large plate over it and then quickly turn it over. Do not wait too long before doing this step otherwise the apple and its caramel may stick to the tart tin.
Reviews & ratingsAverage global rating:(3)
Apple Tarte Tatin
This French dessert recipe is a classic for a reason – there’s just no beating the combination of gently spiced apples, caramel and buttery pastry.
- Preheat oven to 190ºC/375F/Gas Mark 5.
- Roll out your pastry, you need it a little bigger than the frying pan, set to one side .
- Meanwhile take a heavy based non-stick oven proof frying pan, approx 30cm and add the sugar and let gently dissolve over a medium to low heat, do not stir the pan but just shake the pan until dissolved. Heat until it becomes golden brown.
- When the caramel is ready, add the butter, cinnamon, and star anise, when the caramel is foaming add the calvados and cook for 2 minutes, arrange the apple quarters in the bottom of the pan and cook for 10 minutes over a low heat.
- Carefully top with the puff pastry and tuck the edges in using two spoons. Prick with a small sharp knife.
- Put straight in the oven and bake for 25-35 minutes until the pastry is golden.
- Remove from the oven and leave to cool for 5 minutes before placing a plate, slightly larger than the pan, on top of the pastry and very carefully, preferable using oven gloves, invert the tart onto the plate.
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9 oz ready-rolled puff pastry
6 dessert apples, peeled, cored and quartered, sprinkle with
Juice of ½ lemon to prevent browning
2/3 of a stick butter, diced
1 x 250g ready-made all butter puff pastry
6 dessert apples, peeled, cored and quartered
Heavy-base non-stick ovenproof frying pan
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The butter needs to be melted in an ovenproof frying pan. (The pan can be 23 cm-wide)
Quince cheese and sugar should be added and mashed using a wooden spoon for making a smooth gloop.
The pears and apples must be arranged cut side on top. (Alternating in a circle)
They have to be covered and cooked at the lowest heat for 20 minutes.
They should be taken away from the heat and set aside to cool for at least 10 minutes (Overnight is a good option)
The must be preheated to 425 Degree Fahrenheit.
The pastry needs to be rolled out to 25-cm square and the corners have to be trimmed off for forming a circle.
It has to be laid over the pan and the edges should be tucked in round the fruit.
It must be baked in the center of the oven for 20 minutes and you can stop when it turns deep golden and puffed.
- 1 cup white whole-wheat flour, (see Ingredient Note)
- ½ cup old-fashioned rolled oats
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 2 tablespoons canola oil
- 3 tablespoons ice water
- 2 ripe but firm pears, peeled and thinly sliced
- 1 large apple, peeled and thinly sliced
- 1 tablespoon lemon juice
- ½ cup light brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 cup fresh cranberries
To prepare crust: Place flour, oats, granulated sugar and salt in a food processor process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.
Preheat oven to 375 degrees F.
To prepare filling: Toss pears and apple with lemon juice in a large bowl.
Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.
Return the pan to medium-low heat and bring the liquid to a simmer. (It might be hard to see the simmering--take a peek under the fruit or listen for the bubbling.) Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.
Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.
Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (it may take a light shaking to release the tart from the pan). Serve warm.
Make Ahead Tip: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 3 days.
Ingredient note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Available in large supermarkets and in natural-foods stores. Store in the freezer.
- All-purpose flour, for rolling
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
- 1/2 cup sugar
- 1 1/2 teaspoons cider vinegar
- 2 tablespoons unsalted butter
- 3 firm, ripe Anjou or Bartlett pears, each peeled, halved, cored, and cut into 6 wedges
Preheat oven to 375 degrees. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use.
In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat.
Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry bake 15 minutes. Remove plate continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.
- Preheat the oven to gas 6, 200°C, fan 180°C. Melt 50g butter and 50g caster sugar in a 20cm ovenproof frying pan over a medium heat. Add 2 star anise and 1 cinnamon stick and swirl the pan around until the mixture forms a golden caramel.
- Peel, halve and core 3-4 firm but ripe pears then place snugly in the pan so they cover its base. Cook gently over a medium-low heat for 10 mins or until softened slightly. Add 1 tbsp brandy (or calvados) and flambé for 1-2 mins until the flames die down. Remove from the heat and discard the cinnamon, leaving the star anise. Leave to cool.
- Unroll a 320g pack ready rolled all butter puff pastry and cut out a circle 2cm wider than the pan. Carefully place over the pears, pressing down the sides to ensure the pastry goes to the edge. Prick all over with a fork, brush with beaten egg, then bake for 20-30 mins or until puffed up and golden (ripe pears only need to cook for 20 mins &ndash firmer takes longer).
- Cool for 5-10 mins in the pan, then run a sharp knife between the pastry and the edge, place a serving plate over the top, invert the pan and serve.
Tip: When flipping out the tart take care handling the hot pan and use a large, lipped plate to catch any caramel and juices &ndash place this over the top of the pan, hold securely with oven gloves then turn over quickly so the pan is on top and the plate on the bottom.
The tarte tatin wasn't the only recipe I made inspired by this particular show.
One of the contestants made mackerel, wrapped in flattened white bread and fried. I just had to try it.
The verdict: Surprisingly tasty. It was just fried bread and mackerel, but it looked nice. You could even say pretty and definitely a great canape idea!
Mary Berry’s apple tart tatin recipe
The classic ‘upside down’ French tart, usually served warm as a pudding. Do not butter the tin before pouring in the caramel otherwise the caramel will be cloudy and not clear.
Georgina Glynn Smith
COOK TIME 40-50 minutes, plus setting and cooling
175g (6oz) granulated sugar butter, for greasing
200g (7oz) peeled and cored Bramley apples, diced into 2cm (3⁄4 in) chunks
2 tbsp caster sugar
4 large eating apples
plain flour, for dusting
1 x 375g block of all-butter puff pastry (see tips)
1. You will need a 23cm (9in) fixed-base cake tin with deep sides.
2. First make the caramel. Measure the granulated sugar and 6 tablespoons of water into a stainless-steel saucepan. Stir gently over a low heat until the sugar has fully dissolved, then remove the spoon and increase the heat. Boil until a golden straw colour (see tips) and immediately pour into the cake tin, letting it spread evenly over the base, then set aside (see tips). Once the caramel has set (after about 30 minutes), butter the tin sides above the caramel line.
3. Meanwhile, place the Bramley apples, caster sugar and 2 tablespoons of water in another saucepan. Stir over a medium heat, then cover with a lid and simmer for about 5-10 minutes until the apples are soft. Remove from the heat, then use a fork to mash the apples to a purée and leave to cool.
4. Preheat the oven to 220C/200C fan/gas 7.
5. Peel and core the eating apples, then thinly slice so they are about 5mm (1⁄4 in) thick. Arrange a layer over the caramel in the tin in a circular pattern. Start from the outside of the tin and work inwards, using larger pieces for the outer edge of the circle, and smaller slices for the inner ring. Scatter the remaining apples on top and press down.
6. Add the cooled apple purée in spoonfuls over the sliced apples and carefully spread out in an even layer.
7. On a work surface lightly dusted in our, roll out the pastry into a circle 2cm-3cm (3⁄4 in -11⁄4 in) bigger than the tin. Cover the apples with the pastry and tuck in the edges to make a downward lip. Make a small cross in the top of the pastry with a sharp knife, to let the steam out.
8. Bake in the oven for 35-40 minutes, with a baking tray on the shelf underneath to catch any sugary drips, until the pastry is crisp and golden and the apples are soft.
9. Carefully turn the tarte tatin out on to a plate and spoon the syrup over the apples. Serve with cream or crème fraîche.
Can be made up to 6 hours ahead leave in the tin to reheat, and turn out to serve.
MARY’S CLASSIC TIPS
If you’re short of time, you can use ready-rolled puff pastry, though you may need to roll it out a little more to fit this size of tin.
It is very important not to let the caramel get too dark or it will taste bitter.
To clean the empty caramel pan, don’t attempt to scrub o the hardened sugar – just refill with hot water and pop back on the hob. Bring to the boil and the caramel will melt off and can be poured away. Alternatively, a dishwasher will do the job.
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Classic, published by BBC Books on 25th January, price £26. As well as Mary’s introduction the book contains more than 100 all-new recipes, with Mary’s crucial tips for each one. Chapters include canapés and first courses, fish, poultry and game, pork, lamb and beef, vegetarian, puddings and desserts, and teatime. To order a copy for £20.80 until 4th February, visit you-bookshop.co.uk or call 0844 571 0640 p&p is free on orders over £15.
- ½ (17.3 ounce) package frozen puff pastry, thawed
- ¼ cup butter
- ⅓ cup brown sugar
- ¼ teaspoon ground cinnamon
- 1 pinch ground nutmeg
- ¼ cup maple syrup
- 4 firm pears - peeled, cored, and halved, or more as needed
Preheat oven to 375 degrees F (190 degrees C).
Roll puff pastry out on a lightly floured surface to 1/4-inch thickness place in the refrigerator.
Melt butter in a 9-inch cast iron skillet over medium heat stir in brown sugar, cinnamon, and nutmeg and cook and stir until sugar dissolves, about 5 minutes. Stir maple syrup into brown sugar mixture cook, stirring, until mixture begins to bubble. Remove skillet from heat.
Place one pear half, cut side up, into the center of skillet. Cut remaining pear halves in half again arrange pear quarters around the center pear, cut sides up.
Place skillet over medium-low heat cook pears, basting with syrup mixture, until they begin to soften, about 5 minutes. Remove skillet from heat.
Remove puff pastry from refrigerator place pastry over pears, tucking edges of pastry around pears inside skillet.
Bake in the preheated oven until pastry is puffed and golden, about 20 minutes allow to cool for 5 minutes. Place a serving plate over skillet invert to remove tart (skillet will still be hot). Serve warm.