Tarte Tatin - Upside Down Apple Tart

Aunty Marta and I enjoying a sunny Argentine Day

The upside apple cake is one of my all time favourites!  Mum used to make this, telling stories of how her own mum and cousins would make it.  She would pull out the large cast iron pan and my job would be to peel the apples... In my last trip to Argentina with my mum, when she passed away in 2004, her cousin Marta came by and brought my dad, brother and I an upside down cake, it was a little piece of her that returned to fill us with warmth, loving memories and most of all, treats baked with love...

Tarte Tatin - Upside Down Apple Tart

• 125g of butter
• 185g sugar
• 1kg green apples, peeled, quartered and cored

Pastry

• 250g plain flour
• 60g caster sugar
• 185g cold butter
• 1 beaten egg

Place butter and sugar on the base of a 23-25cm heavy oven proof frying pan (iron if possible).  Cook over medium heat for about five minutes, or just until mixture is beginning to brown (caramelise).  Remove pan from heat and arrange the apples close together in one layer, cored side up.  Cook for about 10mins, or until apples are just tender.  Remove from heat and cool in pan until lukewarm.

Meanwhile, make the pastry.  In a mixing bowl, stir together flour and caster sugar; cut in butter until mixture resembles coarse crumbs.  Stir in egg and form mixture into a ball.  On a lightly floured surface, roll the pastry out to a 25cm circle.  Chill for 15mins.  Carefully lay the pastry over the apples, tucking the edge inside the rim of the pan.

Bake the tart, uncovered in an oven pre-heated to 200 degrees celsius for 15mins.  Lower temperature to 190 degrees celsius for another 10 to 15mins, or until pastry is golden brown.  Allow tart to cool in pan for five minutes and then carefully invert onto a plate.  If any apple sticks to the base of the pan carefully remove it with a metal spatula and transfer to tart.

You can find the live recipe on Cocina De Mama's YouTube Channel.


Cocinar, comer y ser feliz!
Leticia