Cake #181 - Tarte Tatin

Wednesday Experiment - Tarte Tatin.

I bought a proper cast iron frying pan today and wanted to test it. Worked out nicely!

Tarte Tatin

Pastry

400 ml plain flour

200 g butter

200 ml icing sugar

3 egg yolks

Filling

5 big apples, I used Bramley cooking apples

50 ml lemon juice

150 ml sugar

100 g butter

1. Preheat the oven to 250 C/ 500 F.

2. Mix flour, cold butter and icing sugar until crumbs. 

3. Add egg yolks and mix well.

4. Form a ball of the dough, wrap it in clingfilm and put in the fridge for at least an hour.

5. Peel and cut the apples into slices and squeeze the lemon juice over.

6. Caramelise 100 ml of the sugar on a hot pan.

7. Place the apple slices on top of the caramelised sugar, sprinkle the rest of the sugar and the butter on top. 

8. Bake in the oven until the apples have softened a bit, about 10 minutes.

9. Take the pastry out of the fridge and roll into a circle of the size of your pan. 

10. Place the pastry on top of the apples and put back into the oven.

11. Turn the heat down to 220 C /425 F and bake until golden brown, about 15 minutes.

12. Let cool a few minutes.

13. Take a serving plate and carefully flip the cake pan and the plate so that the pan is on top, then lift off the pan. 

14. Serve warm with vanilla ice cream.