Upside-down apple tart you’ll fall head-over-heels for
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 JOYN tomato.
INGREDIENTS (serves 4 persons)
- 800 g. JOYN tomatoes, cut in half
- 25 g. butter
- 2 tbsp. olive oil
- 1 tbsp. brown sugar
- 1 tbsp. red wine vinegar
- 1 tbsp. fresh thyme and/or oregano (minced)
- salt and pepper
- 230 g. roll fresh puff pastry
- Flour for dusting the work surface
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.