Four Step Rustic Apple Tarte Tatin

In our household we remain slightly over-crowded by apples collected during last weekend’s forage. I’ve been stewing them throughout the week. Today I noticed a roll of short-crust pastry in the fridge that needed to be used, and opted instead for a rustic tarte tatin.

For this recipe I skipped the fancy possible addition of frangipane, delicious as it is. As the apples are flavoursome and fresh, I concluded they should stand on their own. I also omitted the apricot jam glazed used in most French recipes for tarte tatin, sticking instead with fresh ground cinnamon and dark muscavado sugar, to flavour and slightly sweeten the apples.

This tart was constructed in less than 15 minutes, and has just four very simple steps.

The result, according to Kristoph, was "very tasty." A perfect dish to serve with afternoon tea, or as a quick dinner party dessert. It will serve 6 people.  

Recipe

5 green sour apples, peeled, cored and sliced thinly

1 pack 375gram shortcrust pastry

1 Cinnamon stick, ground

1 lemon

3 tablespoons dark muscavado sugar

Flour (for rolling the pastry)

Step 1. Start by rolling the pastry into the shape of your baking tray (I used a tray approximately 30cm x 20cm). Cover the tray in baking paper, and lay the pastry on top.

Step 2.  Slice the apples and soak then in the lemon juice. Once soaked add two tablespoons of the sugar and mix thoroughly through, with your hands.

Step 3. Arrange the apples. Start in the centre and work out in a circular shape. Most French tarts look perfect, but we’re making a rustic tart, so don’t be too precious. Then sprinkle the cinnamon over the top, together with the remaining sugar.

Step 4. Cook the tart at 180C. It will likely take between 20-25 minutes, depending on your oven. You’ll know it’s ready when the pastry is golden, and your kitchen is smelling of delicious cinnamon and baked apple.  

If you make this, please do write and tell me what you think, how you change it, and how it turns out!