Tarte Tatin is one of those dishes I was always meaning to cook but never seemed to get around to. It seems easy so it goes into that i’ll-cook-it-when-i-cant-be-bothered-cooking-anything-else category. Imagine my surprise when I found the recipe in the MasterChef Season One cookbook and read the comments that “it was a high-risk dish that could go wrong right up to the last minute”. Well, that sure sparked my competative nature and of course I had to try it! How could something that seemed so simple be tricky enough to be in a MasterChef pressure test?
The short answer: it wasnt…
So with my Sous Chef on hand and recent inspiration from the gorgeous French Wench, I set about cooking this wonderfully caramely, deliciously gooey dessert. It is a very straightforward recipe and apart from the stubborn sugar taking forever to melt, there were no real difficulties. Other than my woeful photography that absolutely does not do this dish justice. Please forgive me!
Other than making the caramel, there really are no elements to this recipe that anyone should have difficulty with. As long as you can peel and core an apple and cut a circle of pastry, you’re fine. Just do everything step by step and sit back to watch the magic happen!
Yes, I know I totally dropped the ball in the presentation department. But, as Gary would say (tongue in cheek) “its rustic and therefore excuses any mistakes I may make”! It really is the loveliest winer dessert and I am kicking myself that I never tried this recipe earlier. Moreso when I realised that im possibly the only person on the planet who has never tried to cook this. Shame on me!
So my lovelies, what is the recipe that you wish you had tried earlier?
Tarte Tatin Recipe – From the MasterChef Australia Cookbook Volume One
3 Golden Delicious apples
1 tbsp lemon juice
1/2 cup (110g) caster sugar
1 sheet ready rolled puff pastry
20 g unsalted butter
1. Peel the apples and cut into quarters being careful to remove the cores. toss in a bowl with the lemon juice and 1 tbsp of the sugar
2. Cut the pastry into a round slightly larger than a 20cm frying pan and prick with a fork
3. Melt the butter in your frying pan (with an oven proof handle) over medium high heat and sprinkle with the remaining sugar. Cook until a rich caramel forms (keep watching VERY closely to make sure it doesn’t burn!)
4. Arrange the apple quarters in a circular pattern in the pan with the rounded side down. Cook over a medium heat for about 10 mins or until the caramel begins bubbling up in the pan. Shake the pan every now and then to prevent parts from burning.
5. Lay the pastry over the apples and tuck in the overhanging edge. Place the pan into the oven at 200 degrees celsius and cook for around 25 mins or until the pastry is puffed and golden.
6. Stand the tarte in the pan for 10 mins before carefully turning it out onto a serving plate. Serve with cream!