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The Tarte Tatin

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Ingredients

Adjust Servings:
For the Dough
250 grams Flour
125 gram Butter
25 grams Caster Sugar
1 Egg yolk
40 ml Water
1 pinch Salt
For the Caramel sauce
100 grams Sugar
100 grams butter
1 tablespoon lemon juice
For the Garnish
6 Apples Ideally you want to use golden delicious

The Tarte Tatin

The Famous French upside down apple tart

Features:
  • Fruits
  • Pastry

Ingredients

  • For the Dough

  • For the Caramel sauce

  • For the Garnish

Directions

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The Tarte Tatin, better known as the “upside down Apple tart” has to be on of the most famous French apple based dessert . It’s a recipe that is suitable for home cooking, but does require the use of a speciality dish for tarte tatin like the one from Le creuset . or similar such as a simple cast iron skillet like the one I am using in the video tutorial.

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Steps

1
Done
10

Start by Making a sweet shortcrust pastry

The quick way to make the dough is to use a food processor with a dough blade :

- Put the flour and butter in the Food processor bowl then give the mix a few pulse until you get a sandy looking mix.
- when done add the caster sugar and pulse again a few time (just enough to blend the sugar in)
- Now mix the egg yolk, water and salt together in a glass (or equivalent), stir well (until the sugar has dissolved) then pour that mix in the food processor (with the flour, butter, and sugar mix).
- Process now all the ingredients in the food processor until all the everything blends and start to form a dough.
- Stop the food processor as soon as a "ball of dough"has formed.
Finally scoop out the dough from the food processor bowl onto a clean kitchen bench, cover the dough with plastic film and reserve it in the fridge where it will have to rest for 2 hours at least.

if you do not have a food processor you can make to dough by hand (look for the video on the site using the search function)

2
Done
10

peeling and cutting your apples

- Start by Removing the core of the apple with a core remover
- next peel the apples
- when peeled plunge them briefly in a mix of lemon juice and water. (to avoid that the apples goes brown)
- finally chop the apples in quarters.

It is important to remember that you should start preparing your apple ONLY once the dough has rested has been taken out of the fridge ready to be used.
Once out of the fridge the dough will have to stay at room temperature for at least 30 minutes

3
Done
10

Now time to make the caramel sauce

Ok so here is the tricky bit, and the recipe for success is to always use a recipient that is fit for purpose. what I mean by that is that you have to use either a specialty pan for Tarte Tatin or something like I use here, which is a simple skillet made of cast iron. The reason for that is that the recipient we use to make your caramel sauce will be also used as as the dish for your tart so its very important.

To make the caramel:

- put the sugar and butter together in the pan
- add a squeeze of fresh lemon juice
- let the mix cook on a medium heat checking the color as it cooks it has to get brown but not dark brown
- when the mix becomes brown and thick, take the pan of the heat ( if a caramel burns will become bitter)

4
Done
10

Lay the apples quarters in the pan over the caramel

Ideally you want to cramp them as many apples as you can in your pan.
Start with the outer edge of your pan, add the apple quarters one by one next to each over.
keep on adding apple quarters until your pan is full.
one important thing: apple reduce in size. so the more apples the better. if you have left over cut the quarter in half and place them wherever there are gaps or empty spaces.

5
Done

Time to Roll out your dough and cover the pan

- Lay out your dough with a Rolling pin and make a circle around half a centimeter in thickness (the diameter of the circle of dough has to be slightly larger then your pan)
- When done, carefully lay the dough on top of the apple.
- bring the edge of the dough on the inside of the pan.
- Finally put the pan in the oven for 20 to 25 minutes at 200 Celsius or 400 degrees Fahrenheit.

6
Done

Final and crucial moment

- When you Tarte Tatin ( apple pie) is cooked take it out of the oven.
- let it rest for 10 minutes then using oven mitts turn the pie upside down on a large plate.
- Voila the dough is now at the bottom, the apple on top and everything should look delicious.
- Let the tart rest for 20 minutes before eating it.

FCA

Host and author on The French Cooking Academy.
Favorite cooking tag lines:
” Russians have caviar, we have crepes”

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