Tart Tatin

• The tarte Tatin is an upside-down tart in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked.

History and origin• Research shows that the

tarte Tatin was first created accidentally at the Hotel Tatin in Lamotte-Beuvron, France, about 100 miles (160 km) South of Paris, in the 1880s.

• However, the concept of the "upside down tarts" was not a new one. Patissier M.A. Carême already mentions glazed gâteaux renversés adorned with apples from Rouen or other fruit in his "Patissier Royal Parisien" (1841)

Ingredients• Originally, the tarte Tatin

was made with two regional apple varieties: Reine des Reinettes (King of the Pippins), and Calville.

• Tarte Tatin can also be made with pears, prunes, quince, peaches, pineapple, tomatoes, other fruit, or vegetables, such as onion.

• Can be made with both puff pastry or shortcrust pastry.

• The first tartes Tatin were baked in cast-iron dishes. One would put hot coals over the lid so that they would bake from above and below. It is very important for the caramel to form while the apples are cooking.

RecipeFor the pastry• 320g/11oz plain flour• 225g/8oz ice-cold butter•110g/4oz icing sugar• 3 free-range egg yolksFor the filling• 6 apples, peeled, cored and cut into 8-12 wedges• ¼ lemon• 110g/4oz castor sugar• 110g/4oz butter

o Prepare the dough.

o Set the oven to 375 F. Cut the butter into thin slices and arrange them evenly in the base of the Le Creuset Tarte Tatin dish.

o Sprinkle with the sugar and melt on top of the stove over medium heat, until sugar begins to caramelize. Remove from heat.

o Peel, core and slice the apples. Arrange the apple slices in concentric circles on top of the sugar in the pan. They should fill the pan and be tightly packed.

o Heat on top of the stove over low to medium heat for 15 - 20 minutes or until a golden caramel is formed. Keep cooking so that it evaporates and darkens and is absorbed by the apples.

o Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid - about 10 minutes.

o Roll out the dough to 1/4-inch thick, and cut out a circle slightly larger than the diameter of the mold. Transfer the circle to a tray and chill for 15 minutes.

o Set the circle of dough on the apples so that they are completely covered.

o Bake for another 10 minutes or until the crust is puffed and golden brown. Lower the oven temperature to 350 F and continue baking for 10 - 15 minutes, or until the pastry is crisp.

o Let the tarte cool slightly in the mold, then turn it out onto a heat-proof rack and let the juices drain and settle. If any apples stick to the bottom of the pan, remove them with a metal spatula and replace in the tarte. Transfer to a serving platter and serve.

Tips and traditional accompaniments!

The secret to this upside-down apple pie is to cook the butter and sugar with the apples so the juice will caramelize and deeply flavor the fruit.

The tarte should be served warm, with whipped cream or cream fraiche, if you like.

Merci!