DES DEMOISELLES TATIN
recipe for Tarte des Demoiselles Tatin (Upside-down
Apple Tart) is produced by kind permission of Monsieur
Michel Roux and comes from his recently published book
"Life is a Menu". Monsieur Roux's comment
about this recipe was:
is a classic I first learned when working with Monsieur
Loyal at his pâtisserie in Paris. It is
as much a favourite now as it was then".
for Tarte des Demoiselles Tatin
medium dessert apples, preferably Cox's
to make Tarte des Demoiselles Tatin
Juice of 1/2 lemon
120g unsalted butter
200g caster sugar
250g puff pastry (can be bought ready-made)
the apples and pastry:
core and halve the apples. Put in a large bowl, sprinkle
with lemon juice and place in the refrigerator.
the butter evenly over the base of a heavy frying
pan or round heatproof dish, 22 cm in diameter and
5 cm deep. Cover the butter evenly with the sugar,
then arrange the apples, rounded side down, on the
bottom of the pan.
a lightly floured surface, roll the puff pastry out
into a circle about 3 mm thick. Lay the pastry over
the apples, allowing an overlap of about 2 cm all
around. Trim off the excess pastry with a sharp knife.
Leave to rest in a cool place for at least 20 minutes.
the oven to 220ºC / 425ºF / Gas 7.
the pan or dish over a fierce heat for 5 - 10 minutes
until the butter and sugar are bubbling and have turned
an amber colour. With a small palette knife, lift
a little of the pastry away from the edges to ensure
in the preheated oven for 30 minutes until the pastry
has risen and is golden.
soon as the tart is cooked, invert it quickly on to
a round serving dish, taking care not to burn yourself.
The pastry will now be on the bottom of the plate,
with the apples on top. If any apples have slipped,
push them back into place with a small knife. Serve
the tart piping hot.
make a good alternative to the apples. In that case,
I would recommend that you use Comice pears, which
have a sweet taste. You must make sure, when you purchase
them, that they are a touch under-ripe.