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WINE&DINE
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November14
Expat Kitchen Cooking School
6299 4221/6 | expatkitchen.com
Cook’s Notes & Tips:
• Pear, peaches or plums could be used instead
of apples.
• Choose a pan that will fit in your oven – an ovenproof
cast-iron or heavy-based stainless steel pan holds
heat well. No plastic handles!
• Cut the pastry rounds slightly larger than your pan
to allow you to tuck the edges in, then place them
in the fridge while you prepare the base of the tart.
• Arrange your peeled and quartered apples neatly
around the pan, presentation side down, and place
one or two quarters in the centre as well so the base
is completely covered. Pack them together tightly,
because they’ll shrink during cooking.
Ingredients:
• 2 sheets puff pastry, cut into a 23cm-diameter round
• 40g butter, roughly chopped
• 65g caster sugar
• 1 teaspoon cinnamon (optional)
• 2 Granny Smith apples, peeled, cored and thinly sliced
• Ice cream or double cream to serve
As French as the Eiffel Tower, this apple
confection is a guaranteed hit. It’s an upside-
down cake, where the fruit is caramelised in
butter and sugar before the tart is baked.
What to do:
1. Preheat oven to 190°C. Scatter sugar over the base
of a 20cm-diameter cast-iron or heavy stainless-steel
frying pan.
2. Cook over high heat until sugar begins to dissolve and
caramelise around the edges (1 to 2 minutes), then
swirl pan occasionally, but do not stir.
3. Add butter and swirl to combine (20 to 30 seconds).
Remove from heat and carefully arrange apples over
caramel to create a swirl effect.
4. Cover with puff pastry, then quickly tuck edges into
side of pan with a spoon.
5. Score pastry 2 or 3 times in the centre to allow steam
to escape (but don’t scrape the non-stick pan with the
knife!). Transfer to oven and bake until pastry is deep
golden and puffed (20 to 25 minutes).
6. Remove from oven, allow to stand for 2 minutes, place a
plate over the top and shake to loosen tart.
7. Working quickly and very carefully, protecting yourself
from the hot handle and the hot caramel, invert tart onto
plate. Cut into pieces and serve hot with ice cream or
double cream.
Courtesy
of Expat
Kitchen
Cooking
School
Apple Tarte Tatin
Serves 4