Tarte Tatin


#Daring Bakers Challenge March 2015

The 27th day of each month is reserved for the special Daring Bakers' post!

 For the March Daring bakers’ challenge, Korena from Korena in the Kitchen taught us that some treats are best enjoyed upside down. She  challenged us to make a Tarte Tatin from scratch.

Since I'd never made it before, I wanted to try the original recipe before I went experimenting with tastes and chose to use good old apples.

Tarte Tatin 

Rough Puff Pastry:

125g plain flour
140 g unsalted butter, cold
¼ tsp fine salt
60 ml ice cold water

In a medium bowl, combine the flour and salt. Cut the butter into small cubes and add it to the flour. With a pastry blender (or two table knives) cut in the butter until the mixture in crumbly but even, with pea-sized pieces of butter. Make a well in the middle and pour in the ice cold water. Toss the flour/butter and water together with a fork until the dough starts to clump together. Alternatively, you can do it in a food processor.

Turn the dough out onto your work surface and knead a few times just enough to bring it together. Be careful not to overwork the dough, there should be visible bits of butter and it should still look very rough.

Lightly flour your work surface and rolling pin, and roll the dough out into a rectangle about 25 cm long. Fold the bottom third of the dough up into the middle, and fold the top third down, like you are folding a letter. This is one fold. Turn the dough a one quarter turn so that one of the open edges is facing you, and roll out again into a 25 cm rectangle. Fold again - this is the second fold. Repeat the rolling and folding 3 more times, for 5 folds total. Let the dough rest in a fridge between each folding Your dough will get smoother and neater looking with each fold . After the last fold, tap the dough into a square, wrap it in plastic and chill for a least 1 hour, or even better,overnight.

Tarte Tatin:

6-7 medium apples that would hold a shape
200g white sugar
50g butter
Puff pastry you made earlier (or bought)
1. Peel, halve and core the apples, then put in the fridge, uncovered, for 24 hours.
2. Put the sugar into a  heavy-based  frying pan along with 50ml water and leave to soak for a couple of minutes, then cook over a medium heat until golden and fudgy. Take off the heat and stir in the butter, and a pinch of salt, until well combined, then carefully arrange the apples in the pan, round-side down, bearing in mind the caramel will be very hot, and put back on the heat. Cook for about 5 minutes, then take off the heat and allow to cool completely.
3. Pre-heat the oven to 200C. Roll out the pastry (you'll probably have some left over if you've made your own) to 5mm thick, and cut out a circle slightly larger than your baking dish. Put back into the fridge to rest.
4. Arrange the caramel and apples on the bottom of your baking dish, put the pastry on top and tuck in the edges around the fruit.Make few slits to let the steam go out and bake for about 30 minutes until the pastry is golden, then remove from the oven. Allow to cool for 5 minutes, then place a plate, slightly larger than the pan, on top and then invert the tart on to the plate.

Recipe partly adapted from the Guardian "How to..edition".

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