Recipes

KOO Apple Tarte Tatin

The Tarte Tatin recipe originated in 19th century France when one of the Tatin sisters accidentally overcooked apples for a pie, leading to the creation of the renowned dessert.

Ingredients

Yield: 10 portions

For the Pastry:

155 g Golden Cloud Cake Flour
2,5 ml Salt
15 ml Granulated sugar
115 g Unsalted butter, cold and cut into small pieces
30-45 ml Ice water

For the Filling:

1200 g KOO Pie Apples
100g Granulated sugar
60 g Unsalted butter
5 ml Vanilla extract
1 Zest of a lemon (optional)
Pinch Ground cinnamon (optional)

* Great addition to your winter dessert rotation, served with whipped cream or warm custard

Method

Prepare the pastry: In a large bowl, whisk together the Golden Cloud Cake Flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven: Preheat your oven to 190°C.
Prepare the caramel: Sprinkle the sugar evenly in an oven proof skillet. Let the sugar melt until light golden brown, do not stir while the sugar is melting. Add the butter, stirring constantly, until combined and the mixture turns a golden caramel colour, about 5-7 minutes. Be careful not to let it burn.
Arrange the KOO Pie Apples: Remove the skillet from the heat and arrange the apple quarters in a circular pattern over the caramel, fitting them closely together. Sprinkle the lemon zest and ground cinnamon (if using) over the apples. Optional: use ramekins to prepare individual KOO Appel Tarte Tatin tartlets.
Assemble the Tarte Tatin: On a lightly floured surface, roll out the chilled pastry dough into a circle slightly larger than the skillet. Carefully place the dough over the apples, tucking the edges down around the apples to encase them.
Bake: Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crisp.
Cool and invert: Remove the skillet from the oven and let the Tarte Tatin cool in the skillet for 5-10 minutes. Place a serving plate or platter over the skillet and carefully invert the Tarte Tatin onto the plate, using oven mitts to protect your hands.
Serve: Serve the Apple Tarte Tatin warm, either plain or with a dollop of whipped cream or a scoop of vanilla ice cream