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Classic Tarte Tatin
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This sticky, upside-down tart is, for me, the most sensuous pudding in the world. Butter and sugar do wondrous things to apples, creating a rich toffee that mingles with all their tart juices – and then there's the way that cold pouring cream glides over the glossy apples and sinks into the crisp pastry. The crinkle-edged pastry that catches all these glorious drips is traditionally a rich shortcrust, and mine is almost shortbready in texture. Puff pastry is slightly easier to handle, and has a flakier, lighter feel, but can go a bit soggy. Tarte tatin tastes best warm, not hot. Let it sit; allow the flavours to mingle and the juices to thicken. This thing of beauty was born of an accident. It was a busy day during the 1889 hunting season at the Hotel Tatin in the French town of Lamotte-Beuvron. In the kitchen, Stéphanie Tatin was distracted. Her apple pie went all wrong; for the hungry huntsmen, it went all right.
20–25cm heavy-based ovenproof frying pan with ovenproof handle
Typical values per serving:
This recipe was first published in October 2006.
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