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.