Tarte Tatin is a classic French dessert that originated in the Loire valley. It is essentially an upside down caramelized apple tart, where the apples are caramelized in butter and sugar before being covered with pastry and baked. It has become a symbol of French culinary excellence and creativity.
It is better when the pastry is crisp and the fruit filling is warm. Buttery, slightly salty pastry dough spotlights apples cooked to a rich, deep amber. It’s modest in its simplicity.
For a healthier version you can use whole wheat pastry or a gluten-free alternative to increase fiber content. Use less sugar or replace with a natural sweetener such as honey or maple syrup. Instead of butter you may use healthier fat like coconut oil. Increasing the portion of fruit than the portion of crust also adding nuts, oats is a healthy option. Can be served with Greek yogurt for a light topping option. This healthy version will satisfy your sweet tooth while providing you nutritional benefits.
Ingredients
8 yellow apples (for an 8 inch – 20cm pan, high sides)
3 – 4 star anise (optional)
For the sweet paste
1 and 1/2 cups – 250g – All purpose plain flour
1 pinch salt
150g soft butter
1 whole large egg
1/2 cup – 60g sugar
For the caramel
3/4 cup – 150g sugar
100g soft butter
water
Instruction
In a mixing bowl, add the flour. Add the butter, sugar, egg and pinch of salt, combine ingredients using a wooden spoon or spatula for a rough dry mix.
Once dry, finish by using your clean hands until you reach a coarse granular texture.
Once there’s nothing left on the side of the bowl, knead 30 seconds and form into a ball.
Flatten and wrap in cling film. Refrigerate 2 hours or more.
Remember to remove from fridge 10-20 minutes before use.
Cut off the tops and bottoms of the apples. Peel and core the apples using a melon ball cutter or a sharp teaspoon.
Trim off the top and bottom parts of the apple core using a paring knife.
Melt 1 tablespoon of butter in a large frying pan on medium heat, add the apples, toss well so they are coated in butter and cover with a lid.
Cook 5 minutes with the lid on, once cooked, remove from pan and leave to cool.
For the caramel, add the sugar to a small saucepan with enough water to barely soak it. Add the star anise. Place on medium heat until it is reduced and caramelised.
Have your butter ready cut in pieces. Once the caramel has reached a nice brown colour, add the butter to the caramel a few pieces at a time as you swirl the pot to mix.
Once melted, use a spatula and stir until the caramel and butter have combined.
In a 8 inch or 20cm cake pan with high straight sides pour the hot caramel (butterscotch) to line the entire bottom edge to edge.
(Optional, keep approx. 2 tbsp in the bottom of your saucepan so you can brush on glaze at the end)
Roll out your pastry large enough to fit your cake pan. Approx. 1/2 an inch or 1 cm thick.
Place a circular bowl slightly larger than your pan (half an inch or 1 cm) and cut pastry with a knife to end up with a perfect circle.
Remove the trimmings. Arrange your apple quarters vertically, in a circle against the edge, enough to cover the whole pan on the inside.
Place two pieces (whole apple) in the centre. Unroll your pastry over the pan and push down around the edges.
Flatten down the pastry firmly using your hands ten using a fork prick a few holes.
Bake in oven at 350°F – 180°C for 50 minutes (or until pastry is nicely cooked).
Once cooked, leave to cool 20 minutes before unmoulding. To unmould, place a board or a plate on top of your pan, and using both hands, flip over so the tart is upside down.
Let cool before serving. Remember to always serve warm or at room temperature. Enjoy!!!
Storage: Keep in the fridge well covered once cooled.
