French Recipe, Apple Tarte Tatin: The International Kitchen Blog
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French Recipe: Apple Tarte Tatin

Next March 07, 2014 Previous

Chefs Sidney and Alison's Apple Tarte Tatin recipe is a perennial favorite with guests of their Loire Valley cooking vacations. This famous 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

8 apples
170 grams (about 6 oz) caster sugar
Puff pastry
50 grams (1 3/4 oz) unsalted butter cut into cubes
Powdered sugar for dusting

Heat the caster sugar in a heavy saucepan and cook very gently until the caramel is golden.
Remove the pan from the heat and add the cubed butter, stirring well until it is completely incorporated.
Pour the layer of caramel on the base of a tarte pan.
Peel and core the apples and cut each into six slices. Place them evenly and close together on top of the caramel.
Sprinkle the apples with sugar and knobs of butter, about 30g (approx. 1 oz) of each.
Drape a circle of puff pastry over the top, crimping edges to completely encase the apples. Let rest in a cool place for 20 minutes.
Preheat oven to 220C/425F. Dust the pastry with a little powdered sugar and bake for 40 minutes or until the pastry is golden brown.
Remove from the oven and let rest for 1 minute to let the caramel cool and set slightly. Turn the tart upside down so that it ends up apple side upwards on the plate.
Serve with a rich vanilla bean ice cream.

Discover more delicious French recipes such as this one with a trip to Le Calabash cooking school. Or take French pastry classes with Chefs Alison and Sidney during our special dessert week itineraries.

By Peg Kern

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