Afternoon (tea) Delight

Have you ever had that thing where, say, you decide to buy a red car. In the following days/weeks/whatever, all you see are red cars? I’m having the recipe equivalent of that.

Right now, I’m staring at 6 recipes, in varying forms, of tarte tatin. Which is a little weird, because until the onslaught of recipes started creeping into my food magazines… I didn’t know what one was. An upside down tart with apples (traditionally) caramelized in butter and sugar, it turns out.

The internet does many things, sadly transporting the incredible smell one of these baking in the oven is not one of them. I can’t even begin to tell you!

You could use frozen puff pastry here. But don’t. Make this rough puff instead. It hands down beats the frozen stuff, the buttery flavours are heaven with the rich caramel.Trust me on this.You should definitely pair this with a cup of tea, it’s utter perfection.

Apple Tarte Tatin


Rough Puff
250g strong (baker’s) flour
250g unsalted butter, chopped (at room temperature)

3/4 cup caster sugar
1/4 cup water
50g chopped butter
4 green apples, peeled, cored and quartered

To make the puff: In a large mixing bowl, add the flour with a pinch of sea salt. Add the butter, and with our fingers, rub the butter into the flour. Make a well in the center of the flour, add 100ml of cold water in splashes and combine until you have a rough dough.

On a bench covered in flour, roll into to a rectangle. Fold a third of the pastry into the center, then fold the bottom third up over that. Give dough a quarter turn and roll out again. Repeat folding, rolling and turning twice more. Chill the pastry for 30 minutes.

For the tarte: Heat the oven to 190*c.

Heat an oven proof frying pan over low heat. Add the sugar and water, stirring to dissolve.

Up the heat to high and boil the syrup for 7-9 minutes, until a light golden colour, without stirring. Add the butter and stir until combined.

Take the pan from the heat and arrange the apples in the caramel, cut side facing up.

Roll out the pastry til slightly bigger than the pan. Cover the apples with the pastry and tuck in the apples, folding in the edges. Cut 3 small lines in the center of the tart.

Place the pan in the oven, and bake for 35-40 minutes until golden. Loosen the edges with a knife, place a place over the tart and turn out. Serve with cream or ice cream.


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