recipe comes from Chef Jim Fisher who now runs
cooking holidays in the Dordogne.
you would like to know more about Jim and how he gained
his love of cooking why not have a look at his biography
find out more about the cooking holidays in France at
Jim's cooking school in the Dordogne you will need to
visit his web site <click
said about this recipe:
story goes that one day in France, many years ago, two
sisters were preparing a large meal, the dessert of
which was to be apple tart, a local speciality. The
tension in the kitchen was obviously so high that an
accident was bound to happen, and so it did; one of
the sisters, balancing the cooked tart in her nervous
arms, tripped, pitching the tart to the ground. As there
was no other dessert on offer the two sisters put their
heads together and came up with the idea of scooping
up the broken tart and placing it upside down on the
serving dish so as to hide the shattered pastry. The
tart, in its new guise was served to the guests. Much
to the sisters' surprise it was an instant success and
became known ever after as Tarte Tatin in honour of
those two wily sisters Tatin.
100g (4oz) plain flour
75g (3oz) unsalted butter
pinch of salt
a little cold water
6 - 8 eating apples
a "slug" of brandy, or Calvados
75g (3 oz) caster sugar
75g (3 oz) unsalted butter
the butter into 1/2 inch cubes and allow to come to
the flour and salt into a roomy bowl and add the butter.
Gently rub the butter into the flour with the tips
of your fingers until the mixture resembles bread
a little cold water and 'cut' it into the mixture
with a round-bladed knife. Add a little more water
if necessary but as soon as the mixture begins to
come together go in with your hands and bring it all
together into a ball.
in Clingfilm and place in the fridge to rest for half
the oven to gas Mk 6 (400°F / 200°C)
quarter and core the apples.
the butter in a large heavy-bottomed oven-proof frying
pan. Add the apples and fry them over a medium heat,
tossing frequently until they begin to turn brown
and are tender.
the sugar and butter, and continue to cook until the
butter / sugar mixture has caramelised.
a good 'splash' of brandy or Calvados, then carefully
tip the pan towards the flame, igniting the spirit.
Allow to flame off.
the pastry to around a little larger than the pan
and 60 mm (1/4 inch) thick. Lay it over the apples,
tucking the excess pastry around the edges down into
in the oven on the center shelf and bake for about
fifteen to twenty minutes until the top is golden
brown. Remove and allow to cool to room temperature.
serve, loosen the edges of the tart and place a large
plate over the pan. Invert it so that the tart falls
out onto the plate. Serve with toffee ice cream .
. . <click here>