This French classic is an upside-down apple tart
Prep Time: prep 30 mins, plus setting
Cooking Time: cook 35 mins
Serves: makes 6-8 servings
For the pastry
- 10 tbsp butter, at room temperature
- 1 / 4 cup sugar
- 2 cups all-purpose flour, plus more for rolling out the dough
- 1 large egg, beaten
For the apple topping
- 10 tbsp butter, softened
- 1 cup sugar
- 6 Granny Smith apples, peeled, cored and quartered
- To make the pastry, cream together the butter and sugar until light and creamy. Gradually mix in the flour. Stir in the beaten egg and mix just until the dough comes together. Turn the mixture on to a lightly floured surface and knead a few times until smooth. Wrap in plastic wrap, and refrigerate for at least one hour and up to 24 hours.
- Preheat the oven to 425°F (220°C). For the topping, melt the butter in a 12in (30cm) ovenproof frying pan or flameproof shallow round baking dish over medium heat. Stir in the sugar. Increase the heat to medium-high and cook, stirring often, for 5 minutes, or until the mixture is bubbling and light brown. Remove from the heat.
- Arrange the apples, rounded sides down, tightly packed together, in the pan. The pan will be full.
- Roll out the pastry into a round just large enough to fit over the top of the apples. Arrange the pastry on top of the fruit and tuck the edges into the pan. Bake for 30 minutes, or until the pastry is lightly browned. Let cool for 10 minutes. Heat the pan briefly over medium heat, shaking it gently to be sure that the apples aren't sticking to the skillet. Hold a round platter over the pan. Using pot holders, holding the pan and platter together, invert them to unmold the tart. Serve warm.
- prep 30 mins, plus setting; cook 35 mins
Tarte aux Poires: Substitute 6-8 small ripe pears, such as Bosc, for the apples. Small pears give the best results.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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