There’s a winter storm blowing outside, so Becky and I decided it was a good day for baking. We chose a Tarte Tatin which is our third recipe from our Bake Off challenge.
The traditional apple for this recipe is Golden Delicious. Obviously it’s not the best time of year to buy apples, but we picked Red Delicious for looks and price. The recipe calls for ten apples, but they were quite large so we bought eight instead.
First came the pastry. You can use puff pastry but we followed the recipe. Mix 175 g (1 3/4 c) of all purpose flour with 25 g (1 large spoon) sugar. Add 100 g (1/3 c) of diced butter. We used a food processor or you can rub in the butter until the mix looks like breadcrumbs. Add 1 egg yolk and a large spoon of cold water. Mix until it forms a dough. Wrap it and put it in the fridge.
Peel, core, and halve the apples. Two of ours were garbage. We ended up cutting the apples into four and that worked nicely. It says to slice 100 g (1/3 c) butter and arrange to cover the bottom of a 9″ cast iron skillet. Our butter wrinkled rather than sliced. Oh well. Sprinkle over 175 g (scant 1 c) sugar. Place the apples on top and cook over a medium heat for 20-30 minutes. Ours took a good half an hour. I think it could have been hotter.
Preheat the oven to 220 c/425 f. Roll the pastry into a disc. Hang it over the rolling pin and place on top of the apples. Tuck in the edges of the pastry using a knife or the end of a spoon. Prick all over with a fork.
Bake for 20-30 minutes until the pastry is golden brown and crisp. Leave for 5 minutes. Then run a knife around the edge to loosen the pastry. Be very brave and put a plate on top and turn the plate and skillet over.
Oh my. It was so good. Ooey gooey caramel with apples and pastry. This would be great for Thanksgiving and we are thinking it would be great with plums or peaches instead. It definitely kept us warm during this wintery day.