Crafting Our Signature Tarte Tatin at Home
A Masterclass in French Patisserie
A Masterclass in French Patisserie
Steeped in the culinary heritage of our historic Grade II listed home, this timeless dessert embodies the Galvin brothers’ classic approach to French Mediterranean gastronomy.
Ingredients
Serves 4
110g salted butter, softened
130g caster sugar
6 Pink Lady or Braeburn apples, peeled, cored, and halved
120g all-butter puff pastry, rolled out to a 21cm circle
Method
Evenly spread the softened butter across the base of a 20cm ovenproof, non-stick frying pan.
Scatter the caster sugar over the butter, then neatly arrange the apple halves around the edge, standing them on their sides to ensure a beautiful finish.
Place the pan over a moderate heat until the sugar gently begins to caramelise into a rich, golden amber. Remove from the stove and allow to cool for ten minutes.
Lightly prick your rolled-out pastry with a fork before gently draping it over the apples, carefully tucking the edges down the inside of the pan.
Bake in a pre-heated oven at 180°C for 20 minutes, then reduce the temperature to 160°C and cook for a further 20 minutes until the pastry is crisp and golden.
Remove from the oven and swiftly turn the tart out onto a serving plate to reveal the caramelised fruit, before slicing into four generous portions.
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