FAIT A LA MAIN

Following on from the previous post, this was the second course of our euro-inspired dinner - and another delicacy that is usually only reserved for special occasions or intense, withdrawal-like cravings. This beauty is the French classic Tarte Tatin.

Tarte Tatin is, essentially, an upside-down tart where the fruit is caramelised in butter and sugar, covered in pastry and baked before turning out onto a plate to serve.  You are left with incredibly tender fruit and a sweet, sticky caramelised sauce trickling over the fruit and golden puffed pastry.  As indulgent as it is on its own, you can take this to the next level (like this household does) and serve with vanilla creme fraiche.

Importantly, you will need an oven safe heavy based frying pan or gratin dish, as the recipe is started on the stove top and then placed in the oven. 

It's mmm-mmm good.  But don't take my word for it.  I will let the picture do the talking.

apple tarte tatin with vanilla bean creme fraiche

  300g puff pastry

  1 cup caster sugar

  2tbsp water

  5-6 granny smith apples, peeled, cored and quartered

  1tbsp flour

  1/2tsp ground cinnamon

  100g butter

  300g creme fraiche

  1 vanilla pod, seeded

Preheat oven to 200 degrees celsius.  Roll out the pastry into a circle slightly larger than the frying pan and refrigerate until use.  Combine the creme fraiche and vanilla beans in a bowl and set aside until ready to serve.

Place half the sugar and the water into a frying pan and stir to dissolve.  Over a gentle heat allow the sugar to cook steadily to a light golden caramel, shaking the pan occasionally.  Remove from heat immediately (as the caramel will continue to darken).

Add the apples, arranging them in a tight pattern.  Mix together the remaining sugar, flour and cinnamon and sprinkle over the apples.

Melt the butter and pour evenly over the apples.  Place the pastry over the top of the pan and bake in the oven until the pastry is puffed and golden.  Remove and let stand for 5 minutes before turning out onto a plate.

Cut into wedges and serve with the vanilla creme fraiche.  Bon appetit.