Introduction :

This classic French tart is made in a heavy ovenproof frying pan or better still in a Silverwood Tarte Tatin dish, which you will find in the Kitchen Essentials section.

For a larger tart to serve 10 - 12 people simply double the quantities and use the large size Silverwood dish.

The tart can be made in advance and reheated to lukewarm in a low oven, 20 minutes before serving.

Method :

1. Preheat the oven to 400F/200C/Gas 6.
2. Melt the butter and sugar together in the pan.
3. Peel, quarter and core the apples.
4. Arrange in concentric circles around the outside of the pan, on top of the butter and sugar. Fill the middle in with circles going the other way
5. Place pan over quite a high heat until the mixture begins to caramelise. This will take about 30-35 minutes. The apples and caramel should be a rich golden colour.
6. Remove from the heat and leave to cool a little
7. Roll out the pastry into a circle about 1” larger than the pan and the thickness of a 2p coin.
8. Place over the top of the apples, tucking any extra pastry down the sides of the apples and the tin. Prick with a fork 3 or 4 times.
9. Cook for 15-20 minutes until brown and crisp
10. Leave to rest for a few minutes before loosening around the edges and inverting onto a flat round plate.
11. If some apples remain in the pan, remove and replace on tart.

Related Products

> SILVERWOOD TARTE TATIN DISH - 8" / 20 CM
> SILVERWOOD TARTE TATIN DISH - 11" / 28 CM
> AQUATRONIC SCALES
> NON STICK ROLLING PIN