TARTE TATIN WITH CARDAMOM
A classic French dessert from Orleans, the Tarte Tatin is the delicious result of one of the Tatin sister's mistakes: absent minded she forgot her apple tart pastry and added it on top at the end! A favorite tart of mine, and probably the dessert I've made the most, I've added cardamom to lift up the caramel flavour.
1 Egg Yolk
a Pinch of Salt
1kg Large Apples, granny smith/ reinettes
8-10 Cardamon Pods
1. To make the pastry, mix the flour with the sugar and salt in a large bowl.
2. Make a well in the centre. Cut the butter in small dices, place in the centre of the well with the egg yolk. Mix together and add just enough cold water to combine the mixture (maximum 2 tablespoons).
3. Wrap the dough in cling film and leave to rest for an hour. in the fridge.
1. In the meantime, melt the butter in a flameproof 24cm diameter dish, or an ovenproof heavy based frying pan. Peel the apples, cut them in quarters, remove the core. Arrange them in the dish tightly, around the edge first and gradually work your way in.
2. Top the apples with the sugar and the cardamon pods and cook over medium heat for 10 to 15 minutes, until the apples are cooked half way and lightly caramelised. Leave to cool on the side.
3. Preheat your oven to 200˚C.
4. Take your pastry out of the fridge, and roll it out over a lightly floured surface with a rolling pin to a diameter that is 3cm superior to your mould, and 3mm thick.
5. Remove the cardamon pods from the apples and lay the pastry over the top. Using a spatula, tuck in the excess pastry down the inside of the dish and prick three holes in the pastry to allow steam to escape.
6. Bake in the oven for 25 to 30 minutes, until the pastry is golden brown and crisp. Allow to cool for 10 minutes before taking out of the mould, carefully inverting it using a large plate.
7. Serve the tart warm, with a little creme fraîche or vanilla ice cream.