Sunday,21 April, 2019
Current issue | Issue 1343, (4 - 10 May 2017)
Sunday,21 April, 2019
Issue 1343, (4 - 10 May 2017)

Ahram Weekly

Tarte Tatin

Yields 10-12 slices



1.25 kg apples (Granny Smith green), cored, peeled, quartered

2 tsp ground cinnamon

Juice of half a lemon


Caramel Sauce:

1.5 cups sugar

40 gm butter

1 tsp vanilla extract


Shortcrust pastry:

225 gm All-Purpose flour (chilled)

100 gm butter (chilled, cubed)

100gm sugar

1 tsp salt



Shortcrust Pastry:  In a food processor, add butter, sifted flour, salt and sugar.  Process on pulse for a few short bursts, until you reach a mixture resembling breadcrumbs or sand.  Add a very small amount of chilled water; (two to three tablespoonfuls; one at a time); while pulsing, to reach a firm dough.  Remove from machine and collect together between the palms of your hands; swiftly.  Do not knead.  Form into a disc.  Cover with plastic cling film, or into a plastic bag and refrigerate.  Meanwhile, prepare the apples.  Add lemon juice to peeled quarters of apple.  Sprinkle cinnamon to evenly coat them all.  Cover until you make the caramel sauce:  Add sugar to a medium pan.  Allow sugar to caramelise gently, over medium heat.  Stir occasionally with a metal fork, in order to enable all sugar to melt at the same time.  When it reaches a golden colour, add butter.  Swirl pan to incorporate ingredients well.  Add apple quarters to caramelised sugar and stir them gently into sauce to coat.  Spoon caramel sauce on top of quarters and remove away from heat.  By means of an ice-cream scooper in one hand and a spoon in the other, pick up each quarter; avoiding the sauce as much as possible.  Start layering them one by one, upside-down, from the outside edge to the centre; in a pattern, inside a 23 centimetre diameter of a round baking tart pan.  Fill the whole of the base in repeated round circles; of one layer of apples.  Pour over the caramel sauce on top of them.  Remove the pastry from the fridge.  On a lightly floured work surface, roll pastry with a roller pin forming a circle; slightly larger than the top rim of the baking pan.  Snug the pastry sheet along the inside corrugated rim; tucking it in well and pressing against the corrugation; sticking the edge of the pastry with your thumb; while circling the pan with the other hand, until all the sheet is snugly stuck all around.  By means of a pastry brush, gently coat the top with a thin layer of pouring cream.  Prick top all over with a fork.  Bake in a preheated oven of 190 degrees C; on the middle shelf, until top is golden; (approximately 40-45 minutes).  Remove from the oven.  Slice in triangles and serve with a scoop of vanilla ice-cream on top of each serving.

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