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10 Steps to Tarte Tatin

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Find out more about the Apple Tarte Tatin and get Matt Moran's 10 tips to make one! 

Matt Moran's 10 Steps to an Apple Tarte Tatin

Get the full recipe here! 

Step 1. Peel 4 Granny Smith applies

Step 2. Cut them in half

Step 3. Take the core out with a teaspoon

Step 4. Put Apples in a jar filled with cider so they don't discolour

Step 5. Make the Caramel - Put 175g of sugar in a hot pan and dilute with some cider

The cider will start to evaporate and the sugar will start to caramelise. When it gets to a nice blonde colour - that's when we add the butter - to stop the cooking process. We don;t want it to get too dark because it becomes very bitter.

Step 6 - Cut a vanilla bean in half and add it to the caramel mixture. Don't let the caramel get too brown.

Step 7. Add 50 grams if butter until melted

Step 8. Add the apples. Make sure you dry them.

Step 9. Take a sheet of puff pastry and cut it to fit the pan. Place on top. 
Once it's on top, get it into a hot oven - about 220 degrees celsius. That will take about 20 minutes to puff up. then turn it down to about 160 degrees and let it dry out for about 10 - 15 minutes

Step 10. Take it out of the oven and turn upside down. 
The best way is to put a plate on top and carefully flip it over. VOILA!

Facts about the Tarte Tatin - 

* How did the Apple Tarte Tatin get it's peculiar name? Legend has it that the Tatin Sisters Stephanie and Caroline created this apple dish from a mistake that happened in the 1880’s.

• Apple Tare Tatin is actually an upside down tart in which the fruit is caramelised in sugar and butter before the baking process.

• Tarte Tatin may contain other fruit, and even savoury items, other than apple.

• Nowadays Tarte Tatin refers to the method of “upside down” rather than the contents.

• Tatrte Tatin can be made with pears, peaches, pineapple, tomato, onion and mince meat.

• It is believed that Stéphanie Tatin, who did most of the cooking in the Hotel Tatin,, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert.

• As always the legend is challenged. The concept of the "upside down tarts" was not a new one. For instance, patissier M.A. Carême already mentions glazed gâteaux renversées adorned with apples from Rouen or other fruit in his "Patissier Royal Parisien" around 1814.



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