Tarte Tatin
Prep Time
30 minutes
Cook Time
60 minutes
Total Time
90 minutes
Servings
6
Yield
1 (9-inch) tart
Calories
Approximately 450 calories
The Classic Tarte Tatin is a revered French dessert, known for its beautifully caramelized apples atop a buttery, flaky pastry.
This dessert is a true testament to the magic of simple ingredients transforming into an exquisite creation.
Originating from the Hotel Tatin in Lamotte-Beuvron, France, in the late 19th century, this dessert has charmed its way into the hearts of food lovers worldwide.
The Tarte Tatin combines the tartness of apples with the deep, sweet notes of caramel, all encased in a crisp pastry crust. Flipped upside down before serving, it presents a stunning caramelized top that is as delightful to the eye as it is to the palate.
Preparing this dish is a culinary adventure, offering a moment to engage with French baking traditions in your kitchen.
Whether served as a sophisticated finish to a meal or enjoyed as a luxurious treat, the Classic Tarte Tatin is a celebration of flavors and textures, promising a memorable experience with every bite.
This Classic Tarte Tatin recipe invites you to delve into the heart of French patisserie, creating a dessert that’s as rich in history as it is in flavor. Enjoy the journey of crafting this timeless classic, and delight in the exquisite taste that has captivated generations.
Ingredients
- 6 large apples (such as Granny Smith or Golden Delicious), peeled, cored, and halved
- 1 cup of granulated sugar
- 1/2 cup (1 stick) of unsalted butter, cut into small pieces
- 1 teaspoon of vanilla extract
- 1 sheet of puff pastry, rolled out to fit a 9-inch round baking dish
- Pinch of salt
- Comments: The choice of apple can vary based on personal preference, but tart varieties work best for balancing the sweetness of the caramel.
Instructions
- Preheat your oven to 375°F (190°C).
- In a 9-inch ovenproof skillet or tarte tatin dish, melt the butter over medium heat. Add the sugar and cook, stirring occasionally, until the mixture turns a deep amber color, about 10 minutes.
- Remove from heat and carefully arrange the apple halves in the skillet, cut side up, packing them tightly. Sprinkle with a pinch of salt and vanilla extract.
- Return the skillet to medium heat and cook until the apples have softened and the caramel has thickened, about 15 minutes.
- Place the rolled-out puff pastry over the apples, tucking the edges inside the skillet.
- Bake in the preheated oven until the pastry is golden and puffed, about 25-30 minutes.
- Let the tart cool for a few minutes, then carefully invert it onto a serving plate.
Tips & Tricks
- Ensure the caramel does not burn by keeping a close eye on it during the cooking process. The color should be a rich amber, not dark brown.
- When inverting the tart, use a plate that is slightly larger than the skillet to catch any excess caramel.
- Serve the Tarte Tatin warm or at room temperature, ideally with a dollop of crème fraîche or vanilla ice cream for an added touch of indulgence.
Mise en Place
Ingredients
Utensils
- Apples
- Granulated sugar
- Unsalted butter
- Vanilla extract
- Puff pastry
- Salt
- 9-inch ovenproof skillet or tarte tatin dish
- Oven
- Knife
- Serving plate
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