Apple Tarte Tatin

Ingredients

  • PUFF PASTRY
  • 200g Doves Farm Organic Plain White Flour
  • ¼ tsp salt
  • 8 tbsp cold water
  • 150g butter, chilled
  • flour, for dusting
  • APPLE FILLING
  • 50g butter
  • 150g soft brown sugar
  • 6 eating apples

Method

Puff Pastry

Step 1

  1. Put the flour into a bowl, add the salt and stir to combine.
  2. Add the water and mix well.
  3. Using your hands gather everything together to form a ball of dough.
  4. If this does not happen easily add another teaspoon of water.
  5. Cover the dough ball and chill for 10 minutes.

Step 2

  1. Dust the work surface and dough with flour.
  2. Gently roll the dough into a 20 x 30cm/8 x 12" rectangle.
  3. Divide the butter into three pieces and return two of them to the fridge.
  4. Cut the first third of butter into 3mm/⅛” thick slices.
  5. Lay the butter in lines, just touching each other, over the middle of the dough.
  6. Gently lift the left and right sides of the dough over the butter to meet in the middle and press around the edges to enclose it all.
  7. Fold the pastry in half making sure the butter is enclosed.
  8. Cover the pastry and chill for 10 minutes.

Step 3

  1. Once again, dust the work surface and pastry with flour.
  2. Roll the pastry into a 20 x 30cm/8 x 12" rectangle.
  3. Cut the second third of butter into 3mm/⅛” thick slices.
  4. Lay the butter in lines, just touching each other, over the middle of the dough.
  5. Gently lift the left and right sides of the dough over the butter to meet in the middle and press around the edges to enclose it all.
  6. Gently flatten the top of the pastry dough with the palm of your hand and pinch pastry over any exposed butter.
  7. Fold the pastry in half making sure the butter is enclosed.
  8. Cover the pastry and chill for 10 minutes.

Step 4

  1. For the last time, dust the work surface and pastry with flour.
  2. Once again roll the pastry into a 20 x 30cm/8 x 12" rectangle.
  3. Cut the last piece of butter into 3mm/⅛” thick slices.
  4. Lay the butter in lines, just touching each other, over the middle of the dough.
  5. Gently lift the left and right sides of the dough over the butter to meet in the middle and press around the edges to enclose it all.
  6. Gently flatten the top of the pastry dough with the palm of your hand and pinch pastry over any exposed butter.
  7. Fold the pastry in half making sure the butter is enclosed.
  8. Cover the pastry and chill for at least 10 minutes.

 Apple Tarte Tatin

  1. Pre-heat the oven.
  2. Allow the pastry to come back to room temperature.
  3. Melt the butter in a 20cm/8” round, solid, metal dish or frying pan with a metal handle.
  4. Add the sugar, stir to combine and bake for 10 minutes.
  5. Carefully remove the dish from the oven.
  6. Quarter and core the apples, leaving the skin on.
  7. Put the apple quarters, skin side down, in the dish or pan.
  8. Bake for 20 minutes.
  9. Dust the work surface with flour, put the pastry in the middle and dust it with flour.
  10. Roll the pastry into a circle just a little larger than your dish and chill for 5 minutes.
  11. Quickly slide the pastry onto the pan over the fruit.
  12. Without delay, trim away any pastry hanging over the edge of the dish.
  13. Make a couple of cuts in the pastry for steam to escape.
  14. Bake for 25-30 minutes until the pastry is golden.
  15. Remove from the oven and leave to cool.
  16. Gently warm the base of the dish to loosen the syrup.
  17. Place a large plate over the top of the dish, carefully invert everything and allow the tarte Tatin to slide onto the plate so the apples are on top and the pastry is at the bottom.