Recipe for Tarte Tatin by Emily Scott

Teatime Tarte Tatin

In the spirit of picnics and the British apple season, we featured a beautiful Tarte Tatin in our Autumn campaign. The French dessert is the perfect choice for tea and cake on a crisp day in the garden, fresh from the oven with its comforting caramel flavours.

One of our favourite Tarte Tatin recipes comes from the book Sea and Shore by Emily Scott; a beautiful love letter to Cornwall featuring rustic recipes from the region for the home cook. Like us, Emily appreciates the ritual of cooking seasonal food and gathering round the table with loved ones for a delicious meal and connection. Her recipe is hearty and unfussy and includes Calvados (apply brandy) to warm the soul on Autumn days. We hope you enjoy as much as we did!

Tarte Tatin with Pommes

Serves 4-6

Flour for dusting

500g ready-made puff pastry

100ml Calvados

1 vanilla pod, split lengthways and seeds scraped

50g unsalted butter

6 eating apples, peeled, halved horizontally and cored

• Preheat the oven to 200°C (180°C fan / 400°F/ Gas mark 6)
• Dust a work surface liquid with flour and roll the pastry out with a rolling pin to 1cm (1/2 inch) thick and large enough to cover an ovenproof or cast-iron frying pan with 5cm (2inch) of pastry around the edge. Set aside
• Set the frying pan over a medium heat and add the sugar, Calvados, vanilla seeds and pod. Let the sugar dissolve and cook until the forms a light caramel. Once the caramel has turned a chesnut-brown colour, carefully add the butter and arrange the halved apples in the pan, packing them in tightly, cut-sides down. Take care, as the caramel will be extremely hot. Lay the pastry over the top and tuck it in around the edges. A wooden spoon works well for this, so you don’t have to touch the caramel.
• Bake the tarte in the oven for 25-30 minutes until the pastry is golden brown and sticky with caramel. Remove from the oven and allow to cool slightly before turning it out. Have a plate larger than your pan, put it on top of the pan and confidently turn it over. Again, be careful as the caramel will be hot. Allow to cool.
• Serve with vanilla ice cream, with a Calvados or a Pineau served over ice to drink

 

Emily Scott – Sea & Shore Recipes and stories from a kitchen in Cornwall – https://www.emilyscottfood.com/kitchen-journal

Kim Lightbody – Photography

Hardie Grant UK – Publisher

By Amy Tarrant.