The famous Tarte Tatin by Marika
This is a classic delicious French recipe. This dessert was invented by the Tatin sisters. The story goes that one of them was making an apple tart but left it too long in the oven. She thought she could salvage it, so she ended up turning it upside down and her guests thought it was amazing. I wish all my cooking mistakes turned out like that!
250 g of shortcrust pastry (alternatively puff pastry can be used)
1.3kg apples (mixture of sweet and acidic varieties such as Braeburn or Granny Smith).
60g of salted butter
125g of sugar
For the shortcrust pastry: 125 g of flour, 100g of butter, 1egg, 15g of sugar and 1 spoon of milk.
Mix all ingredients in a blender until it forms a ball, wrap it with cling film and put the the pastry to rest for 6 hours in the fridge.
Preheat oven TH 7. Peal the apples, cut them in 4 pieces. In an ovenproof pan, melt the butter and sugar on a medium heat. Let the sugar dissolve and cook until the mixture forms a light caramel. Put the apples and leave them in the caramel for around 15 ms.
Roll out the pastry, lay the pastry on top of your pan and tuck in the edges around the fruit. Bake for about 30 ms until the pastry is golden, then remove from the oven. Place a plate, slightly larger than the pan, on top and then, very carefully, invert the tart on to the plate.
You can serve this with a spoonful of crème fraiche or whipped cream, but personally I love the contrast between the warm tart and cold vanilla ice cream.