Preparation:
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Cover the bottom of a cake pan with the brown sugar. Press the sugar down so it is firm.
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Sprinkle the cinnamon over the sugar.
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Pre-heat the oven on to 180ºC (350ºF).
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Peel and core the apples. Cut into slices and lay them in the cake pan.
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Roll the pastry flat (if it isn't already) and cut out a circle the size of the pan. Place the pastry onto the top of the apples.
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Put the pan into the pre-heated oven for about 40 minutes (until the pastry is golden brown).
Serving Hot:
Remove the pan and allow to cool for a few minutes. If the tarte is stuck to the pan, use a spatula or knife to gently separate the tarte edges and tarte bottom from the pan. Then put a serving plate on top and flip over.
Serve the tarte tatin.
When filling the pan over, make sure that you don't get any juice or hot caramel on yourself. If you do, immediately turn on the cold water tap and hold the affected part of your hand/arm under the cold water for a full minute (if you are quick, this is a good trick to minimise any burn).
Serving Cold:
If you are serving the dessert cold, you can allow it to fully cool before flipping it over. Then follow the procedure described above. |
Cooking Notes:
For the pastry, one would normally use a flake pastry or a short-bread pastry. However, some people prefer to use other types (e.g. a puff pastry). Feel free to use according to your preferences. If using a normal pastry, it should be about a centimeter thick (just under half an inch). If using a puff pastry, it should be about a third this thickness as it will puff up during cooking.
Incidentally, cheddar cheese goes very well with apple desserts, so feel free to place some on the table along with this dessert.
The secret to this recipe is getting the heat right. Too hot and the caramel will burn. However, not hot enough and the sugar will not caramelise. If on removing the Tarte from the oven you suspect that a caramel hasn't formed, you can place the pan on the stove on low to moderate heat until it does. If not sure, try using a wooden spoon to gently lift an edge of the tarte so that you an see.
About the Recipe:
"Tarte Tatin" is like an apple pie, but without the bottom crust. Alternatively, it is an upside-down apple tart. Depends on how you look at it.
The Tarte Tatin recipe is attributed to Stephanie Tatin, who was the chef in the family-run 'Hotel Tatin'. She created the recipe in 1889, although the story goes that it was created by accident, but proved so popular that she continued to make it.
Although a traditional Tarte Tatin is made with apples, the same recipe is now used with other fruits (e.g. pears, or bananas). I suggest you try the traditional approach first, then if you would like some variety simply change the fruit.
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