We’ve come back from a weekend in the Dales (staying at the very same inn that hosted both James Herriot and Great Garbot during the Second World War) having had a lovely time and with a bag full of apples, foraged from a burgeoning tree near where we stayed.
Being a Sunday night, with children to feed and prepare for school in the morning I haven’t the time to faff with a traditional Tarte Tatin that’s prepared at leisure: this is a quick and easy version.
- 5-6 dessert apples
- 100g soft brown sugar
For the pastry
- 125g butter
- 200g plain flour
- 50g icing sugar
- 1 egg
First, prepare the pastry by combining the butter, flour and sugar in a food processor until it resembles fine breadcrumbs (or use your hands). Add the egg to form a dough. Leave in the fridge until needed.
Peel and slice the apples. Scatter half of the sugar over the base of an oven proof tin. Line with apple slices to form concentric circles, layering the apples on top when the base is full.
Sprinkle the rest of the sugar over the apples and push them down in the tin. Roll out the dough, cover the top of the tin, removing any excess pastry with a knife and prick several times with a fork to allow the air to escape.
Bake at 180C for 30 minutes, covering with foil if the pastry appears to be cooking and darkening too fast.
Leave to cool slightly and serve with creme fraiche or vanilla ice cream.
This Tarte may not be as sophisticated as a traditional Tarte Tatin but it’s perfect for a hurry (and still tastes good!) To cut corners even more you could also substitute the pastry for ready rolled puff pastry without compromising any of the flavour.