Tarte Tatin (France)

Tarte Tatin (France)

Tarte Tatin is a beloved French dessert, distinguished by its unique cooking technique and caramelized apple topping.

Created by accident in the late 19th century by the Tatin sisters, this upside-down caramelized apple tart is made by cooking the apples in sugar and butter before being topped with pastry dough and baked to golden perfection.

The result is a rich, sweet, and slightly tangy dessert with a buttery, flaky crust and beautifully caramelized apples.

Its rustic, yet elegant, appeal has made it a favorite for home bakers and professional chefs alike. Here’s how you can recreate this classic in your own kitchen.

Ingredients

For the Pastry

• 1 1/4 cups (160g) all-purpose flour
• 1/2 cup (115g) unsalted butter, chilled and cut into cubes
• 1/4 cup (50g) granulated sugar
• A pinch of salt
• 2-3 tablespoons cold water
• For the Caramelized Apples
• 6-8 medium Granny Smith or Honeycrisp apples, peeled, cored, and halved
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60g) unsalted butter
• 1 teaspoon vanilla extract (optional)

A pinch of sea salt

How to Make Tarte Tatin

Step 1: Prepare the Pastry

Mix Ingredients: In a large bowl, combine the flour, sugar, and salt. Add the chilled butter cubes and rub them into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Form the Dough: Gradually add cold water, one tablespoon at a time, until the dough starts to come together. Be careful not to overwork the dough, as this will make it tough.

Chill: Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. This helps firm the butter, making the pastry flaky when baked.

Step 2: Caramelize the Apples

Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook Sugar and Butter: In an oven-safe skillet (ideally a cast-iron or heavy-bottomed pan), melt the butter over medium heat. Add the sugar and stir until it dissolves and starts to turn a light golden brown, about 5-7 minutes.

Add Apples: Arrange the apple halves in the skillet, rounded side down. Cook the apples for 10-12 minutes, carefully turning them occasionally to coat them in the caramel sauce. The apples should become soft but retain their shape.

Add Vanilla and Salt: Once the apples are caramelized, add the vanilla extract (if using) and a pinch of sea salt for added depth of flavor.

Step 3: Assemble the Tart

Roll Out the Dough: On a lightly floured surface, roll out the chilled pastry dough into a circle that’s slightly larger than your skillet.

Cover the Apples: Carefully drape the dough over the apples in the skillet, tucking the edges down around the sides of the apples.

Vent the Dough: Cut a few small slits in the pastry to allow steam to escape during baking, which will help prevent a soggy crust.

Step 4: Bake the Tarte Tatin

Bake: Place the skillet in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and the caramel is bubbling around the edges.

Cool Slightly: Remove the tart from the oven and let it cool for about 5-10 minutes. This allows the caramel to thicken slightly, making it easier to flip.

Step 5: Flip and Serve

Flip the Tart: Run a knife around the edges to loosen the pastry, then place a large plate over the skillet. Carefully invert the tart onto the plate in one quick motion. Take caution when flipping, as the caramel will be hot.

Serve: Tarte Tatin is best served warm with a dollop of whipped cream, vanilla ice cream, or a sprinkle of powdered sugar.

Chef’s Note

Apple Varieties: Granny Smith apples are often recommended due to their firm texture and tart flavor, which balances the sweetness of the caramel. Honeycrisp or Golden Delicious apples can also work well, providing a different flavor profile.

Pastry Shortcut: If you’re pressed for time, you can use store-bought puff pastry. It’s not traditional, but it gives a wonderfully flaky crust.

Adjusting Caramel: To make a more intense caramel flavor, let the sugar cook a bit longer before adding the apples. Be cautious not to burn it, as burnt caramel can become bitter.

Add a Twist: For a unique touch, sprinkle a bit of cinnamon or cardamom over the apples before baking, or add a splash of Calvados (apple brandy) to the caramel for a rich, sophisticated flavor.

Nutrition Information (Per Serving, based on 8 servings)

• Calories: 350 kcal
• Carbohydrates: 45g
• Protein: 2g
• Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 45mg
• Sodium: 60mg
• Fiber: 3g
• Sugar: 30g

Note: Nutritional values can vary based on ingredient brands and specific measurements used.

Conclusion

Tarte Tatin is a simple yet exquisite dessert that combines the sweetness of caramel with the tartness of apples, all wrapped in a buttery pastry crust. Whether you’re a novice baker or a seasoned chef, this recipe is sure to impress guests and make a lasting impression.

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