Usually with the Tarte Tatin you arrange the apple halves flat-side down, but I prefer to stack them on their sides so you get good depth of apple. Cooking time might look a little long, but don’t be tempted to take the tart out of the oven as soon as the pastry is brown. You need minimum of 30 minutes for the moisture to cook out of the apples, so their flavor becomes concentrated.
1 hour 30 minutes
- 100 grams of frozen puff pastry or all purpose pastry (available in Tesco Lotus)
- 80 grams of softened salted butter
- 120 grams caster sugar (normal white granulated)
- 5 Granny Smith apples, peeled, halved and cored
- 100 ml of whipping cream
- 20 grams icing sugar
- 1 teaspoon vanilla essence or one pod of fresh vanilla, seeds scraped out
- Roll the puff pastry out on lightly floured surface to a 19-20 cm round. Prick all over with the fork and rest in a fridge for 30 min.
- Spread the butter over the bottom of a 20cm tarte Tatin mould or an ovenproof non stick pan. Sprinkle the sugar over in an even layer, then arrange the apple halves over the sugar “bed,” standing them on their sides with two halves in the middle. Lay the pastry round over the apples, tucking the edges down the side.
- Place the mould or pan over a medium to high heat on the stove for about 8 minutes or until the sugar starts to caramelize from the side of the pan. Transfer it to an oven, preheated to 170c / gas mark 3 and bake for a minimum of 30 min.
- Remove the tart from the oven and leave to cool for at least 30 minutes. Meanwhile whip the cream with icing sugar and vanilla to semi hard peak. Invert the tarte Tatin on to a chopping board and cut into four portions.
- Serve a generous spoonful of Creme Chantilly with the warm Tarte Tatin. Alternatively, you can use vanilla ice cream.
For this classic French dessert I would match Late Harvest Chenin Blanc 2012, a sweet wine from Monsoon Valley, Hua Hin Hills.
by Chef Mikko Kataja
Chef Mikko Kataja is the owner of Jenna’s Fine Bistro & Wine in Ao Nang Krabi.