What is better than making French tart tatin on a culinary vacation in France! The famed tart is named after the Tatin sisters, who owned a hotel in the 1880s; after burning some apples that they’d been cooking with butter and sugar, they hastily served them with a delicate flaky pastry top. They popped this in the oven, and the dough cooked evenly and the apples caramelized. When the dish was turned right side up, it was a beautiful dish — and one that you can make today!
Apple Tarte Tatin
Prep time: 20 minutes
Cook time: 40 minutes
Cook method: Bake
- 6-8 apples (depending on size)
- 6 oz granulated sugar
- Puff pastry
- 6 Tbsp unsalted butter cut into cubes
1. Preheat over to 400 degrees F.
2. Peel and core the apples and cut each into six sections.
3. Heat the sugar in a heavy, oven-proof 10 to 12″ saucepan and cook very gently until the caramel is golden.
4. Remove the pan from the heat and add 4 Tbsp butter, stirring well until it is completely incorporated (note that the caramel will bubble up so be careful).
5. Arrange the apples close together in a circular pattern in the skillet. Cook over medium low for 10-15 minutes, being careful not to burn the caramel.
6. Sprinkle the apples with sugar and dot with the remaining butter, then drape a circle of chilled puff pastry over the top, tucking the edges in to completely encase the apples.
7. Bake for 35-40 minutes or until the pastry is golden brown.
8. Remove from the oven and let rest for a few minutes. Use a sharp knife to loosen around the edges, then invert the tart carefully onto a plate. Serve with vanilla ice cream or Chantilly cream.
NB: Instead of using a single skillet, you can also make the caramel separately, and before step 6 transfer to a tart tatin or other baking dish, arranging the apples as indicated.
Discover more delicious French recipes such as this one with a culinary tour of France, or try our a la carte dessert classes in Paris. Contact us for details, or see all our culinary vacation itineraries.
Check out a recipe for Pear Tarte Tatin!
By Peg Kern
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