tarte tatin with creme fraiche pastryrating:
Another recipe from the Dec 07 Sainsbury's Magazine. Part of a feature on tarte tatin with lots of pictures and hints and tips. Also recommends banana and passionfruit tarte tatin and mini shallot and chestnut tartes.
For the pastry
125g soft butter
100g creme fraiche
225g plain flour
1 tablespoon icing sugar
For the filling
175g caster sugar
6-8 small Granny Smith apples
You will need: a 20cm ovenproof frying pan
Make pastry by blending all ingredients in a food processor. Kneed on a floured surface till smooth, then chill.
Preheat oven to 200 deg C, gas mark 6
Quarter fill the sink with cold water.
Put the butter and sugar into the frying pan, melt the butter and cook over a medium heat, stirring occasionally, until the caramel takes on an amber, butterscotch colour. Don't worry if it looks as if it has separated as it will come together in the end.
As soon as the caramel reaches the right colour, plunge the pan into the cold water in the sink to stop it cooking further.
Roll out the pastry into a round large enough to cover the pan.
Peel and quarter the apples and arrange artistically on top of the cold caramel. Pack tightly as they will shrink during cooking.
Put the pan back on the heat and cook gently until the apples begin to absorb the caramel.
Remove from the heat and put the pastry round on top of the pan, tucking in the sides neatly. Cut a small hole to allow excess steam to escape.
Bake for 25-30 minutes until the pastry is golden. Put a baking tray on the shelf beneath to catch any stray drips.
Remove from oven and allow to sit for ten minutes.
Check the tart has loosened properly by turning it in the pan, then invert onto a plate to serve.