They just love a tarte tatin on MasterChef and we do too. Judge Gregg Wallace shows us how it’s done with his favourite classic apple dessert recipe that’s not as hard to do as you might think. This recipe shows you how to make the pastry from scratch but if you’re pushed for time you can cheat and buy ready made puff pastry. If you can get your hands on an all butter version then it’s the best option as it’ll taste really decadent and authentic – the French wouldn’t have it any other way! You can swap the apples for pears if you fancy trying something different or you could add blackberries to the mix for a seasonal treat. Whatever you do make sure to serve your tarte tatin with plenty of clotted cream or ice cream – delicious.
- For the tarte tatin pastry
- 175g (6oz) plain flour, plus extra for dusting
- 75g (3oz) butter, chilled and diced
- 25g (1oz) caster sugar
- 1 egg yolk
- 2 - 3tbsp iced water
- For the tarte tatin filling
- 50g (2oz) butter
- 50g (2oz) caster sugar
- 6 dessert apples, such as Cox’s, peeled, cored and quartered
- Thick cream or crème fraîche, to serve
- You'll also need:
- 20cm (8in) ovenproof frying pan
Sift the flour into a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the egg yolk and enough of the water to mix to a firm, smooth dough. Wrap in foil and chill while you make the filling.
To make the filling, put the butter and sugar in an ovenproof frying pan and heat on the hob until the sugar has melted and the mixture is golden. Add the apples and toss them in the syrup to coat. Cook for a few mins until the apples begin to caramelize.
Roll the pastry out on a lightly floured surface to a round a little larger than the pan. Place it over the apples, folding over the edges of the pastry until it fits the pan neatly.
Bake in a preheated oven, 200°C/400°F/gas mark 6, for 35 – 40 mins until the pastry is golden. Leave to cool in the pan for 5 mins, place a large plate on top of the pan and invert the tart on to it. Serve warm with thick cream or crème fraîche.
You could also replace the apples with 5 peeled, cored and quartered pears and sprinkle the filling with 50 g walnut halves before covering with the pastry.