Title: British U-turn Tart *
Categories: Five, Pastry, Fruits
Yield: 4 Servings
1 Pkg ready-rolled all-butter
- puff pastry
4 British eating apples; such
- as Cox's
140 g Caster sugar (5 oz)
110 g Butter (4 oz)
* known in France as Tarte Tatin
One oven proof frying pan.
Turn the oven on to 190°C/375°F - fan assisted.
Peel, core and cut the apples into 8 wedges each. This can be done
a little in advance as the browning (oxidation) of the apple
actually helps as it dry out a little and works with the caramel
colour. Also, for the caramel to be truly sticky and not get
dissolved by the apple juice you want the segments a little dried
out.
Cut the puff pastry to the size of the top of the pan (turn the pan
upside down over the pastry and cut a circle around it. Leave the
pastry to one side.
Put the sugar in a frying pan with half the butter cut into small
pieces and evenly arranged. Heat (on the hob) moderately until it
is all melted (butter and sugar) and the sugar is a pale golden
colour (approximately 5 to 8 minutes, you should be able to smell
caramel at this point, but you don't want it to burn). Remove from
the heat and arrange the apple segments rustically in one single
layer in the pan. Cut the rest of the butter into small pieces and
drop evenly around the apple.
Put the pastry on top of the apple and put the whole thing in the
oven until the pastry is golden brown and properly risen.
Approximately 20 to 25 minutes. Take it out of the oven (using oven
gloves as the handle is hot!) and allow it to cool for 2 minutes.
Find a serving plate at least 10 cm wider in diameter than the edge
of the pan. Get a tea towel and double fold it over your arm that
you will use to hold the serving plate, to protect it from the hot
caramel. Using an oven glove hold the pan and put the serving plate
on top (with the tea towel covered hand). Holding the plate and the
pan firmly and quickly and carefully turn the whole thing upside
down. Tap the pan to ensure all the apple has fallen on the pastry.
Serve hot or cold with fresh double cream.
And there you have it--the perfect u-turn British tart!
