Tatin tart

Do you know the origin of the tatin tart? For the record, the two Tatin sisters ran a hotel in France at the end of the 19th century. One of the sisters forgot to put the pastry on before baking her tart. So she decided to put the pastry on top of the apples and serve the tart upside down.

The apples are baked first, then the pastry is placed on top and the pie baked. The result: melting, caramelized apples and a dessert that everyone loves.

Recipe

Ingrédients:

• 5 or 6 large apples (I used Golden Delicious)

• 200 g sugar for the caramel

• 250g or a roll of puff pastry

Syrup

• 50 g butter

• 50 g sugar

• juice of one orange or lemon + 25 g water

Caramel

Pour the sugar into a saucepan or frying pan and cook over medium heat.

Turn off the heat once the caramel is golden-brown. You can push the cooking a little for a more pronounced caramel. Be careful not to burn it.

Pour the caramel into your mold, making sure to spread it evenly.

Preparing the syrup

In a saucepan, add the butter, sugar, orange juice and water.

Heat to melt the butter and dissolve the sugar.

Assembly and cooking

Peel the apples and cut into quatiers or thin strips.

Arrange the apple pieces harmoniously in the mold.

Pour in the syrup and bake at 180 degrees for 40 minutes.

Remove the apples from the oven and leave to cool for a few minutes.

Unroll or roll out your pastry and place it on your apples, tucking the edges inside.

Return to the oven for another 20 minutes or until the pastry is golden and cooked through.

Sortez la tarte du four et laissez la refroidir une dizaine de minutes avant de placer votre plat de service sur le moule et de la retourner délicatement.

Serve warm with a scoop of vanilla ice cream.

You can vary the flavours by replacing the puff pastry with shortcrust pastry.

You can also use pears instead of apples.

So many variations for a timeless dessert that's just as delicious.