Jean-Christophe Novelli’s Apple Tarte Tatin recipe
Apple Tarte Tatin is the perfect pudding for a cold winter’s night and chef Jean-Christophe Novelli has shared his recipe with Sunday Scoop viewers – lucky us!
The Apple Tarte Tatin was created by the Tatin sisters in Sologne in the 19th Century.
By accident, Stephanie Tatin forgot to put pastry into the pan, and noticing her forgetfulness, she decided to add the pastry over the apples and bake the pie and this is the result.
Fancy giving it a go? Here’s the recipe:
Prep time: 20 mins
Cooking time: 40 mins
Chef’s Tip: After covering and sealing the apples with the pastry and the pastry starts moving around in the pan, it is time to put it into the oven.
5 apples (peeled and halved, just before using)
1 star anise
½ vanilla pod (halved lengthways)
6 cardamom pods
1 large pack ready-made
Preheat the oven to 180ºC (fan), 200ºC (non-fan), or gas mark 6.
Using a large ovenproof frying pan (approx 28cm), gently melt the butter on a medium heat with the star anise, vanilla pod and cardamom pods. Add the sugar and gently colour everything until pale yellow in colour.
Peel and slice the apples in half and pat dry with kitchen paper.
Place neatly, face down, into the pan and set aside.
Roll out the ready-made puff pastry into a circle, approx 28cm in diameter and ½cm thick.
Carefully place the pastry over the entire pan, pressing the pastry all around the apples to form a tight seal.
The apples at the edge of the pan can be lifted slightly and the pastry tucked underneath.
This will avoid steaming the pastry as opposed to baking it.
Put the pan on a low heat.
After a couple of minutes, lift the pan, place your hand over the pastry and, holding it tight, pour off the excess liquid - this is saturated fat that has formed and isn’t required.
Repeat this process twice before placing the pan into the oven for approx 25-30 minutes.
After this time, remove from the oven and leave to rest for about 5 minutes, which will allow the caramel to settle and become firm.
Position a lightly oiled plate, which is larger than the pan, over the pan and turn out the tatin, being careful not to spill the caramel that may still be hot. Serve with good quality, real vanilla ice cream.
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