Tarte Tatin

This is simply wonderful - I love it & so does my family. Caramelised apples, sticky caramel sauce, flaky pastry with just a little bit of cream. Delicious!

Ingredients

Apple part

125 g Butter

200 g Brown sugar

8 Pink lady or Fuji apples*

Or other apples that do not fall apart when cooking

Flaky Pastry*

Dough block

200 g Bakers' Magic Gluten free flour

100 g Butter

82 g Water

1/4 tsp Salt

After Dough block

75 g Butter

extra Bakers' Magic Gluten free flour

I made this with Flaky Pastry & not the extra butter version (Fabulous Flaky Pastry) as there is quite a lot of butter in with the apples. However if you want to make it just that bit more decadent use 2 x 75 g butter in the last step.

 

Method

Apple part

Peel & core the apples. Cut them in halves or quarters.

The apples need to be cooked with the sugar & butter before putting the flaky pastry on top. You can either cook them in; a saucepan/frypan & then transfer them to a baking dish or a dish suitable for cooktop & oven.

Put apples, sugar & butter into a suitable frypan/baking dish.

Gently heat the mix until the sugar dissolves & then turn the heat up.

Boil the mix for ~25 - 35 mins. The time needed to boil the apples will depend on the heat, size of the pan & whether the apples are in 1/2 or 1/4s.

While the apples are cooking prepare the pastry.  

Cut a chunk of butter that is as close to 75 g as you can get. Rarely will it be spot on, if not cut a bit more & sandwich it on to the chunk. 

Put the butter in a container in the freezer.

Preparing the dough block 

Thermomix

Put the Bakers' Magic Gluten free flour & salt into the TM bowl.

Mix for 10 sec on speed 4.

Add the chopped butter & water to the TM bowl.

Mix for 25 sec on speed 4. 

If the dough is still marble sized pieces mix for another 4 - 5 secs on speed 4.

Stand mixer

Sift together the Bakers' Magic Gluten free flour & the salt. Discard any larger pieces (some of the pysillium husk probably won't go through the sieve).

Put the sieved flour, chopped butter & water into the mixing bowl.

Mix on low/medium until it forms a ball.

Food Processor

Put the Bakers' Magic Gluten free flour & the salt into the bowl.

Mix by pulsing briefly.

Add in water & chopped butter.

Mix until it comes together as a dough.

All methods

Use some of the extra Bakers' Magic Gluten free flour to lightly flour a clean work surface & rolling pin. I usually put a piece of baking paper on my kitchen bench as I don't have a pastry mat (perhaps I should get myself one).

Transfer the dough to the floured surface.

Knead the dough. Kneading the dough helps with the flexibility. If you want to test whether the dough is flexible roll it out into a sausage shape & then bend it in half (photo below).

Roll out the pastry, trying to keep it in a ~rectangular shape (~30 x 50 cm). Mine looks more like a square! Use extra flour when required on your work surface & on the rolling pin to ensure the dough doesn't stick to either. I usually have a little bowl containing some of the Bakers' Magic Gluten free flour close by.

Take the butter out from the freezer. Grate the butter over the top of the dough like you would cheese on to a pizza base.  

Fold in the sides a little bit, enough to have a folded edge the length of the dough.

Fold over the end that is the furthest away from you a little bit. Roll the pastry up. I didn't fold over the edge when making the pastry in the photo below this is the reason that the grated butter can be seen at the top of the roll.  

Roll out the dough into a rectangular shape (~30 x 50 cm). You will see the streaks of butter in the dough. I usually lift the dough up every now & then & put a bit more flour to prevent it sticking to the work surface. Fold in one long side of dough to approximately the middle, fold the other long side into the middle. The rectangle will now be ~15 x 50 cm. Fold in one end to approximately the middle then fold the other end in to the middle. The rectangle will now be ~15 x 25 cm. Then fold it up one side on to the other like a book (~15 x ~12 cm).

Roll out the dough so that it is larger than the baking dish you will be using. Let it rest for ~5 mins. The pastry will shrink a little when it is cooking. It is up to you whether you cut the dough or use it as is for a slightly rustic look.

Turn the oven to 210 C.

When the apples are cooked, turn off the heat & allow to cool for ~10 mins.

Arrange the apples pieces in a baking dish with the rounded side of the apple on the bottom of the dish. Pour over the caramel sauce. 

Put the pastry on top of the apples. Tuck the excess pastry down the sides & into the caramel sauce (be careful the sauce will still be hot). 

Put it in the oven & bake for ~15 - 20 mins. The length of time required will depend on your oven, the size of the dish & the thickness of the pastry.

Bring it out of the oven & allow to cool briefly. 

Put the serving plate over the top of the baking dish & carefully (it will still be very hot) invert the Tarte Tatin.

Serve warm/hot with cream and/or ice-cream. Simply enjoy!