French-Style Apple Tart (Tarte Tatin)
Ingredients
1 Shortcrust pastry
100 g Butter (unsalted)
100 g Sugar (caster)- 8 Apples (golden)
15 g Vanilla sugar
Cinnamon (ground)- Vanilla ice cream or Whipped cream
Instructions
- Preheat the oven to 180C (Gas Mark 4).
- Peel the apples. Cut them in half and remove the cores without breaking the halves.
- In a non-stick pot, melt the butter directly over the hob.
- Add the caster sugar.
- Reduce the heat to make a caramel & pour it in the tart tin.
- Arrange the halved apples in a circle in the tin, reassembling them into whole apples.
- Place one or two in the centre. Press down occasionally with a spatula the apples should poach in the caramel, which should turn golden but not darken too much.
- Sprinkle the apples with vanilla sugar and cinnamon.
- Remove from the heat and cover with the pastry, pressing down firmly around the edges.
- Bake in a moderate oven for 35 to 40 minutes.
- Serve it warm with vanilla ice cream or whipped cream.
Notes
It's very traditional in France - this is basically an apple tart that you cook with the pastry on top of the garnish. Weird one but oh so so nice!!
Throw in your flavor