French Cuisine: The famous Tarte Tatin (easy version)
In France, we have a wide range of apples and autumn is the chance to taste a French dessert that always hits the spot and is a true crowd-pleaser: the Tarte Tatin. To impress your friends, why not try out this recipe, the easy version. Watch out though, caramel quickly burns your saucepans!
- 100g sugar
- 50g butter
- 1kg apples
- 1 roll of shortcrust pastry (bought pre-made or made yourself)
1. Put the cubes of butter into a saucepan and then add the sugar.
2. Over a low heat, leave to cook for five minutes without mixing, the caramel will make itself. Keep a close eye on the pan to make sure that the caramel does not burn.
3. Pour the caramel into a pie dish, making sure that the base and edges are covered.
4. In the shape of a rosette, place the washed apples (pealed and cut into slices) directly on top of the caramel. So that it is more aesthetically pleasing, lay the slices on the curved side.
5. Cover with the shortcrust pastry.
6. Bake for twenty-five minutes at 210°C (Gas Mark 7).
7. Take out of the oven and flip the dish upside down to remove from the mould.
Best served lukewarm. Bon appétit !