Tarte Tatin - Nest in Normandy Dieppe

Tarte Tatin

Ingredients: Yields 1 pie

From the fresh produce market:
2 kg apples

From the grocery store:
1 puff pastry dough (pure butter)
250g sugar

From the cheesemarket:
125g unsalted butter
50g salted butter

From your larder:

  • Melt 50g of salted butter in a pie dish and spread the melted butter over the base and sides of the dish. Coat the dish with sugar. Leave the excess sugar on the base of the dish, forming a 3 mm layer.  Sprinkle a pinch of cinnamon over the sugar and set the prepared pie dish aside.
  • Peel the apples and cut them into eight parts.  In a frying pan, melt a heaped tbsp. of unsalted butter with approx.  4 tbsp. of sugar and a pinch of cinnamon. Brown the apple pieces.  The apples will soften slightly, making it easier to spread them out in the dish.
  • Place the apple pieces close together in the pie dish.  Cover the first layer of apples with a little sugar, a few knobs of butter and a pinch of cinnamon. Repeat this process until you have used up all the apple pieces.  Add 3 tbsp. of the cooking syrup to the final layer.
  • Place in a medium over (210°C, gas mark 7) for approx. 20 minutes.  Remove the dish from the over and let it cool for approx. 30 minutes.
  • Place the puff pastry circle on top of the pie dish. Roll it out and cut it using the rolling pin. Make sure that the edges are well covered.  Return the pie dish to the oven for 40 minutes to bake the pastry until golden. Don’t let the pastry overbrown.

Tip: You should avoid caramel forming in the pie dish since this will produce an unpleasant bitterness once re-cooked.  If you see that the pastry is overbrowning, cover the pie with foil.