An apple tarte Tatin with thyme and bay

Autumn

I’ve made quite a few tartes Tatin over the years. I’ve tried using quince and pears, and I’ve made savoury versions with beetroot or shallots, but sometimes it’s hard to beat the traditional version made with apples. I’m adding a touch of thyme and a couple of bay leaves because I love the way they work with the sugar and apples, but that’s totally optional. If it’s not your thing, you can leave them out, or add a little finely grated lemon zest instead, which is also incredible with the fruit.

Serves 6

Ingredients

For the rough puff pastry

100g unsalted butter, chilled and cut into small cubes
200g plain flour
A good pinch of salt
About 80ml ice-cold water

For the apple filling

5–6 medium dessert apples, such as Braeburn or Cox
50g unsalted butter
75g light brown soft sugar
Leaves from 2–3 sprigs of thyme or lemon thyme
2 bay leaves

Method

First, make the rough puff pastry. Combine the butter with the flour and salt, leaving the butter in visible pieces, then add just enough of the cold water to bring everything together into a fairly firm dough.

Form the dough into a rectangle with your hands and, on a well-floured surface, roll it out in one direction, away from you, until you have a rectangle about 1cm thick. Fold the two short ends into the middle so they overlap. Give the pastry a quarter turn and repeat the rolling and folding process five more times. If the pastry begins to feel soft or the butter starts to soften, chill it for 15–20 minutes before continuing.

Wrap the pastry and rest it in the fridge for 30 minutes to an hour.

Peel the apples, cut them into quarters and remove the cores.

Place a 24cm ovenproof frying pan over a medium heat. Add the butter and sugar with 1 tablespoon of water. Allow the butter and sugar to melt together and begin to bubble, then add the apple quarters.

Cook the apples for 10–15 minutes, turning them carefully from time to time so they cook and colour evenly. After a few minutes, add the thyme or lemon thyme leaves and the bay leaves. Continue cooking until the apples are beginning to soften and the butter, sugar and apple juices have formed a rich golden caramel. Take care not to cook the apples so much that they begin to break up.

Heat the oven to 200°C/180°C fan.

Remove the pan from the heat and carefully lift the apples onto a plate, leaving the caramel and herbs in the pan. Allow the apples to cool for a few minutes.

Arrange the apple quarters tightly back in the pan, remembering that the underside will become the top of the tart when it is turned out. Start around the outside and work towards the middle, fitting the quarters together as snugly as possible. Spoon any juices from the plate back over the apples.

Roll the chilled rough puff pastry out to 3–4mm thick and cut out a circle slightly larger than the pan. Lay the pastry over the apples and gently tuck the edges down around the inside of the pan. Make a small slit in the centre of the pastry to allow the steam to escape.

Bake for 30–35 minutes, until the pastry is well risen and deep golden and the caramel is bubbling around the edges.

Remove the tart from the oven and leave it to rest in the pan for 10–15 minutes. Place a large serving plate over the pan and, in one quick movement, invert the tart onto the plate. Carefully lift away the pan.

Serve the tarte Tatin warm with double cream, vanilla ice cream or custard.

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