Originating in France, this tart seems to be unsure of its roots. It was either an accident by the hotelier Tatin sisters in the 1880's who left the apples in the sauce to long and saved it by topping with pastry and inverting it. Or its an improved version of the "tarte solognotte", a traditional dish named after the Sologne region which surrounds Lamotte-Beuvron.
You can use many different fillings. I have made this with pineapples, pears and earlier on this blog a version made with tomatoes and roasted garlic (recipe here) which is lovely in the summer. Here is the original, and best version. Perfect Apple Tart Tatin.
Ingredients: (Serves 6)
1 x 320g pack ready rolled shortcrust pastry
4-5 Braeburn apples
200g white sugar
50g butter
pinch of salt
Method:
Peel, core and quarter the apples. Don't worry if the apples go a little brown as you work - it doesn't hurt the dish. Put in a bowl to one side.
Put the sugar into the frying pan with 50ml of water and cook over a medium heat until the colour changes to a golden, fudgy colour. Add the butter with a pinch a salt and quickly stir in. The butter will cool the caramel, so work quickly. Take off the heat. Put in the quartered apples, round side down, in the caramel in a nice circular pattern. Put it back on the heat for a few moments, then take off the heat and allow to cool completely.
Heat the oven to 200 C. Cut the pastry to just a little larger than the top of the pan and lay it over the apples, tucking any bits in. Put in the oven for about 30 minutes until the pastry is golden. Leave to one side to cool for 5 mins and very carefully invert the tart onto a plate - do it quickly as you can as the sauce is runny!
Serve at room temperature with vanilla ice cream. Enjoy!
NOTE: You WILL need a frying pan with a metal handle as its going into the oven.
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