This classic french apple pie recipe would have to be my favourite dessert. Known as Tarte Tatins or ‘upside-down’ apple pies, they are one of those famous french desserts that you’ll see in almost every patisserie in France.
This dessert is made up of pastry with baked, syrupy fruit on top – often apple but pear is popular, as well as other fruits.
French Apple Pie Recipe
For the apples:
6 apples (golden delicious, royal gala)
40g unsalted butter
250g puff pastry (OR make your own…see below)
150g caster sugar
a little lemon juice
For the pastry:
150 flour, plus extra for dusting
25g caster sugar
2 egg yolks
Preheat the oven to 190C.
To make the pastry, rub the flour and butter together with your fingers until they are like breadcrumbs. Then mix in the sugar.
Add the egg yolks and mix together (it should eventually form a ball).
Turn out the pastry onto a floured surface and knead the pastry until smooth.
Wrap in clingfilm and put in the fridge for about 30 minutes.
Next, peel, core and cut up the apples into quarters. Toss them in a little lemon juice (this prevents them from burning). Cut up the butter into small knobs.
Then, melt butter and sugar in a frying pan until syrupy. Add the apple quarters to the pan and cook until the apples are golden and the sugar starts to caramelise. Remove from heat, put in a pie dish and bake for about 30 minutes.
Then, take the pastry out of the fridge, and roll it out on a lightly floured surface, so it is just slightly bigger than the pie dish.
Lay the pastry over the apples and tuck in the edges.
Put back in the oven and cook for another 20 minutes.
Then, remove from the oven, and place a heatproof plate on top of the pie and flip it over, so that it is ‘upside down’.
Serve warm with vanilla ice cream or cream.