In 1889, the two Tatin sisters from France accidentally made an apple tart upside-down, inventing the recipe for tarte Tatin in the process. You’d think that such a revered recipe could never be improved on – but then you haven’t met the Looye JOYN tomato.
I want to make
HOW TO PREPARE
Pre-heat the oven to 220°C. Halve the tomatoes and remove the seeds and their membranes. Melt the butter and olive oil in a large frying pan over medium-high heat and place the tomatoes skin sides down in a single layer in the pan. Cover the pan with a lid and simmer for about 5 minutes over low heat.
Remove the tomatoes from the pan with a slotted spoon and arrange them skin side down over the tart pan. (They can be arranged close to each other to allow for shrinkage as they bake.)
Reduce the sugar and vinegar in a saucepan over low heat until it reaches a syrupy consistency. Pour the syrup over the tomatoes and distribute the thyme and/or oregano over the top. Season with salt and pepper.
Dust the work surface with flour and roll out the puff pastry. Cut a circle measuring about 26 cm from the rolled out pastry. Place the circle over the tomatoes and carefully turn the edges under. Use a fork to prick holes in the dough.
Bake the tarte tatin for about 30 minutes or until the dough is golden brown and crisp. Allow to cool for about 10 minutes and then carefully use a knife to loosen the tarte tatin from the edges of the pan. Carefully flip the tarte tatin upside-down onto a plate or serving platter. Garnish with more minced herbs if desired and serve.