TO EAT | RECIPE
Some time ago I got a real enamelled cast-iron Tarte Tatin pan from Le Creuset and, ever since, I have regularly made this French apple pie. As this French classic is so simple to bake, I cannot really dedicate a whole post to it. But I want to share my recipe anyway (if you can call it that…).
Preparation time: 30 minutes
Cooking: 30 minutes
Oven: 30 minutes
- 4 big apples (I usually use Golden Delicious)
- 125 g butter (the real stuff)
- ± 200 g sugar
- puff pastry (preferably the type that you can get here in France: one big round piece of puff pastry. Very easy to use, as you don’t have to roll it out. If you can’t get the one piece puff pastry, you will need about 5 squares of puff pastry and then roll it out until it easily covers the bottom of the pan)
Use a cake pan or skillet, that you can also put on the hob (this is why the Le Creuset Tarte Tatin pan is so great, you can use it both on the gas cooker and put it in the oven).
Cover the bottom of the Tarte Tatin pan with 6/7 slices of butter followed by a thin layer of sugar.
Peel the apples and slice them thinly. Place half of the sliced apples onto the layer of butter and sugar. I always put the slices on in two rounds, starting with the first round for the exterior circle, followed by a second round (and sometimes third, depending on the size of the apples) to cover the bottom completely.
Sprinkle some Cognac (brandy) on the apples and repeat the butter/sugar/apple slices procedure on the first layer of apples, of course, sprinkled by Cognac again.
Simmer the lot in the Tarte Tatin pan on low heat for about half an hour.
Meanwhile, preheat the oven to 180/200 degrees. After half an hour, take the Tarte Tatin pan off the stove, cover the caramelised apples with the puff pastry and tuck the edges of the pastry in between the apples and the pan.
Bake the Tarte Tatin for half an hour in the oven. Et voilà! Even more delicious when served warm with a scoop of vanilla ice cream.