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- French Recipe: Apple Tarte Tatin
French Recipe: Apple Tarte Tatin
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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!
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Recipe for Apple Tart Tatin
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Ingredients
- 6-8 apples (depending on size)
- 6 oz granulated sugar
- Puff pastry
- 6 Tbsp unsalted butter cut into cubes
Instructions
- Preheat over to 400 degrees F.
- Peel and core the apples and cut each into six sections.
- Heat the sugar in a heavy, oven-proof 10 to 12″ saucepan and cook very gently until the caramel is golden.
- 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).
- 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.
- 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.
- Bake for 35-40 minutes or until the pastry is golden brown.
- 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.
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