“For the March Daring bakers’ challenge, Korena from Korena in the Kitchentaught us that some treats are best enjoyed upside down. She challenged us to make a tarte tatin from scratch.”
Well this intrigued me! I’ve liked the idea of Tarte Tatin for a while and was already to jump to the stove immediately. Then I read further and saw that making puff pastry was required…. yikes. Not so keen anymore. I was certain it would fail. So I put this challenge off for a bit (also, I’ve been really busy with life in general). Anyway I tackled it last weekend. The rough puff was really easy to make, and amazingly delicious, and caramel and apple; need I say any more? This dessert is going to be a new favourite in our house, and with winter approaching I’m sure it will make a reappearance before long.
Anyway here’s the recipe and instructions. No variations from me at all this time so just enjoy! Also… my photos suck, because… uh… wanted to eat it, not take photos… sorry (not sorry!).
Recipe 1: Rough Puff Pastry
125 g all-purpose (plain) flour
140g unsalted butter, cold
¼ tsp fine salt
¼ cup (60 ml) ice cold water
- In a medium bowl, combine the flour and salt. Cut the butter into small cubes and add it to the flour. With a pastry blender (or two table knives) cut in the butter until the mixture in crumbly but even, with pea-sized pieces of butter. Make a well in the middle and pour in the ice cold water. Toss the flour/butter and water together with a fork until the dough starts to clump together.
- Turn the dough out onto your work surface – don’t worry if there are still pockets of dry flour. Gently knead and squeeze the mixture a few times just enough to bring it together into a square. Be careful not to overwork the dough: there should be visible bits of butter and it should still look very rough.
- Lightly flour your work surface and rolling pin, and roll the dough out into a rectangle about 10” (25 cm) long. Fold the bottom third of the dough up into the middle, and fold the top third down, like you are folding a letter. This is one fold. Turn the dough a one quarter turn so that one of the open edges is facing you, and roll out again into a 10” (25 cm) rectangle. Fold again – this is the second fold. Repeat the rolling and folding 3 more times, for 5 folds total. Your dough will get smoother and neater looking with each fold
- If your kitchen is very warm and the dough gets too soft/sticky to do all the folds at once, chill it in the fridge for 20-30 minutes between folds. After the fifth fold, use your rolling pin to tap the dough into a neat square. Wrap the dough in plastic and chill for a least 1 hour, or overnight.
Recipe 2: Tarte Tatin
6 large or 7-8 medium-sized apples
Juice of half a lemon
85 g unsalted butter (or use salted and skip the salt)
265 g granulated sugar, divided
Rough Puff Pastry, above
- Peel the apples and cut them into quarters. Remove the cores in such a way that each apple quarter has a flat inner side: when placed rounded-side-up, it should sit on a flat base. Place the apples in a large bowl and toss with the lemon juice and 65 g sugar. This will help draw out some of the moisture from the apples and prevent an overly runny caramel. Set aside for 15 minutes.
- Preheat the oven to 190°C. Melt the butter in a very heavy, 9” or 10” (23 cm or 24 cm) oven-proof saucepan over medium heat, then sprinkle with the remaining 1 cup 200g sugar. Stir with a whisk until the sugar melts and becomes a pale, smooth caramel. The sugar will seem dry and chunky at first, then will start to melt and smooth out. If the butter appears to separate out from the caramel, just keep whisking until it is a cohesive sauce. Remove from the heat.
- Discard the liquid that has come out of the apples, then add the apple quarters to the caramel, round side down. They won’t all fit in a single layer at first, but as they cook they will shrink a bit.
- Cook over medium heat for 15-20 minutes, pressing down gently on the apples with a spoon to cover them in the caramel liquid. Move the apples around the pan gently so that they all cook evenly, trying to keep them round side down. When the apples have shrunk enough to mostly fit in a single layer and are starting to soften but still keep their shape, remove the pan from the heat.
- With a wooden spoon, arrange the apples, round side down, in a single layer of concentric circles covering the bottom of the pan. Set aside until the filling stops steaming before covering with pastry.
- Remove the pastry from the fridge, roll it out on a lightly floured surface, and trim it into a circle about 1” (25 mm) in diameter larger than your saucepan. Lay it over the filling, tucking in the edges between the apples and the sides of the pan, and cut a few steam vents in the pastry. Place the saucepan on a rimmed baking sheet (just in case the filling decides to bubble over the sides) and place in the preheated oven. Bake for 30-35 minutes, until the pastry is puffed and golden brown.
- Remove from the oven and let sit just until the caramel stops bubbling. Immediately place a serving platter (slightly larger in diameter than the saucepan) over the pastry. Wearing oven mitts, grab hold of the saucepan and platter and quickly invert everything to unmold the Tatin onto the platter. If any of the apples stick to the pan or come out of place, rearrange them with a spatula. The tarte Tatin can be served warm from the oven or at room temperature.