Rick Stein’s tarte tatin

As you may have noticed we really like Rick Stein. Both the rabbit recipe and this tarte tatin is from his fabulous cookbook A French Odyssey. Although Stein has his own series on BBC and have written several cookbooks he seems to be less mainstream than say Jamie and Nigella. It could be because his food is a tad bit more traditional and classier, but his recipes are not difficult to cook and the instructions are clear and easy to follow.

We have made this tarte tatin with nectarines once as well, and turned out amazing too, but a bit juicier. Try this, please. It is to die for.

Rick Stein’s tarte tatin, serves 6

250 g puff pastry

75 g softened butter

175 g caster sugar

750 g (about 5) firm dessert apples such as Cox’s

Vanilla ice cream or creme fraiche to serve

Roll out the pastry on a lightly floured surface and cut out a 26-cm disc, slightly larger than the top of a 20-cm tarte tatin dish. Transfer to a baking sheet and chill for at least 20 mins.

Spread the butter over the base of the tarte tatin dish and sprinkle over the sugar in a thick even layer.

Peel, core and halve the apples, and tightly pack them, rounded-side down on top of the sugar, gently shaking the the dish now and then, until the sugar and butter have incorporated with the apple juices to produce a rich sauce and the apples are just tender. At first the caramel will be pale and liquid but as you keep on cooking the juices will evaporate and the caramel will become darker and thicker. Take care not to burn.

Preheat the oven to 190C. Lift the pastry on top pf the apples and tuck the edges down inside the dish and bake for 25 minutes until the pastry is crisp and golden. Remove from the oven and leave to rest for 5 mins. Run a knife round the edge of the tart and invert it onto a round serving plate. Serve and enjoy.


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7 Responses to Rick Stein’s tarte tatin

  1. Jill says:

    Tarte tatin is really easy and one of my faves! Apple is classic but we also do pineapple, yum! Especially good with creme fraiche, with its slight tartness! Is this the same Rick Stein that does the travel books?

    • Hanna says:

      Have to try the pineapple version – sounds yummy! Don’t think he does travel books, but he travels for his food programs and have cookbooks called ‘Far eastern odyssey’ etc.

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  5. margaret smith says:

    The recipe did not mention at what stage the cooking on the hob should take place or at what
    heat. I am a beginner cook sorry I just don’t know these things so I will now have to go to another
    recipe to find out !

  6. Megan says:

    In the book he says medium do it carefully. It gets thick like bubbly toffee. I cook it in a frying pan then transfer the apples and caramel to a Pyrex tart dish then cover with the pastry and oven cook. Totally understand your new cook problems although it is 56 years since I was in your position. Lots of luck. I hope it goes well for you.

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