Every Sunday from September through to May, I make a crumble for pudd for after the Sunday roast…but not this week. Today I am making Tarte Tatin because after years of screwing them up and ending up with apples falling out of the soggy puff pastry I have finally nailed the task and can produce something quite edible! It’s all thanks to Raymond Blanc and his Emile Henry tarte tatin dish, purchased online via Lakeland.
Heat your oven up to 180c
Start with 6 Braeburn apples, peeled, cored and cut into 1/4’s. Pop them into a bowl, squeeze a little lemon juice on to stop them from browning and set aside
Next, cook the sugar and the diced butter in the Emile Henry tatin dish over the hob until it turns into a brown caramel… (but not on an induction hob as it wont work, so like me you’ll have to cook it in a frying pan..not a big deal just pour it into the dish once cooked)
Then arrange the apple 1/4’s in the dish, tightly around the edge first with the core facing up and then fill in the centre. Press the apples down and make sure there are no gaps. Then brush the apples with the melted butter.
Put this in the oven for 30 mins
Then place the disc of puff pastry over the top, tuck in the edges and knife prick a few holes in the top. Pop it back in the oven for 40-45 mins
The pastry should look golden brown and crisp
Now leave it alone for an hour and then demould…..et voila…
Easy as tarte !!!!
6 Braeburn apples
100g Caster sugar
60g Unsalted butter diced
30g Unsalted butter melted
300g All butter puff pastry (bought, rolled) should be 3mm thick
1 x Emile Henry Tarte Tatin dish
http://www.lakeland.co.uk or www.emilehenry.co.uk/tartetatin