Rick Stein’s tarte tatin

As you may have noticed we really like Rick Stein. Both the rabbit recipe and this tarte tatin is from his fabulous cookbook A French Odyssey. Although Stein has his own series on BBC and have written several cookbooks he seems to be less mainstream than say Jamie and Nigella. It could be because his food is a tad bit more traditional and classier, but his recipes are not difficult to cook and the instructions are clear and easy to follow.

We have made this tarte tatin with nectarines once as well, and turned out amazing too, but a bit juicier. Try this, please. It is to die for.

Rick Stein’s tarte tatin, serves 6

250 g puff pastry

75 g softened butter

175 g caster sugar

750 g (about 5) firm dessert apples such as Cox’s

Vanilla ice cream or creme fraiche to serve

Roll out the pastry on a lightly floured surface and cut out a 26-cm disc, slightly larger than the top of a 20-cm tarte tatin dish. Transfer to a baking sheet and chill for at least 20 mins.

Spread the butter over the base of the tarte tatin dish and sprinkle over the sugar in a thick even layer.

Peel, core and halve the apples, and tightly pack them, rounded-side down on top of the sugar, gently shaking the the dish now and then, until the sugar and butter have incorporated with the apple juices to produce a rich sauce and the apples are just tender. At first the caramel will be pale and liquid but as you keep on cooking the juices will evaporate and the caramel will become darker and thicker. Take care not to burn.

Preheat the oven to 190C. Lift the pastry on top pf the apples and tuck the edges down inside the dish and bake for 25 minutes until the pastry is crisp and golden. Remove from the oven and leave to rest for 5 mins. Run a knife round the edge of the tart and invert it onto a round serving plate. Serve and enjoy.


9 thoughts on “Rick Stein’s tarte tatin

  1. Tarte tatin is really easy and one of my faves! Apple is classic but we also do pineapple, yum! Especially good with creme fraiche, with its slight tartness! Is this the same Rick Stein that does the travel books?

    1. Have to try the pineapple version – sounds yummy! Don’t think he does travel books, but he travels for his food programs and have cookbooks called ‘Far eastern odyssey’ etc.

  2. I have cooked this a few times. A couple of times it came out perfectly. The other couple of times, it seemed to come out perfectly to start with but about halfway through eating it, as it was cooling down, the caramel sauce began to harden and go chewy. I have no idea what I did differently. The sauce didn’t burn and it looked roughly the same colour each time. Did I cook it at too high a temp? If so, what is the ideal temp (‘medium’ is too vague for a novice like me!!) Or is it something else altogether??
    And also, if I want to prep ahead of time, would it be ok to cook the caramel and apples, cover with pastry and leave in the fridge for 24 hours, then put it in the oven to cook the pastry the next day, or would that ruin it? Thank you so much for any advice, I have searched the entire internet for an answer to the first question and never found it! Thank you:)

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