The famous Tarte Tatin or the “upside down Apple Tart” is one of the most loved french dessert around the world. it is actually very simple to make but for some reason people tends to get scared or think you need amazing baking skills to make one. So for everyone viewing pleasure and if you just happen to be curious about it, here my rough guide and authentic recipe of theTarte Tatin. enjoy.
For the dough:
- 250 Grams of Plain Flour
- 140 grams of unsalted butter
- 100 grams of sugar
- 1 egg yolk
For the caramel:
- 150 grams of sugar
- 100 grams of butter
- a squeeze of fresh lemon
For the garnish:
- 6 or more apples (fit as many apples as you can in your dish)
First step is to make a Pate sablee or “Sandy shortcrust pastry”
The quick way to make is to use a food processor using a dough blade .
- Add first the flour and butter in the bowl then give it a whizz (using the pulse function) until you get a good mix
- Then add the sugar and pulse again
- when done add the egg yolk and continue to mix the dough using the pulse function until you get everything blended nicely together.
At the end scoop out the dough from the food processor bowl and gather it into a ball. Then, cover the dough with plastic film and reserve it in the fridge where it will have to rest for 2 hours at least.
You can now prepare your apples
(Ideally you want to use golden delicious type of apples but its up to you.)
- Remove the core of the apple with a core remover
- peel the apples
- when peeled plunge them briefly in a mix of lemon juice and water. (to avoid that the apples goes brown)
- Then chop them in quarters
Now time to make the cARAMEL
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 we are doing this is that the recipient in which you make your caramel sauce will be used as as the dish for your tart so its very important.
- put the sugar and butter together in the pan
- add a squizz of fresh lemon juice
- let the mix cook on a medium heat checking the color as it cooks
- when the mix becomes brown and thick take it of the heat ( if a caramel is too brown it will become bitter)
You can now add the apples.
Ideally you want to cramp them as many apples as you can in your pan. unfortunately I am not the best at this so it looks a bit messy on these pictures but you get the idea. But anyways, the more apples the better.
let the apple rest, roll out your dough and cover the pan:
- take the dough out of the fridge
- Lay it out slowly with a rollin pin
- try to make circle big enough for your pan (and around half a centimeter thick)
- place your pan near the dough
- then 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 392 degrees Fahrenheit.
20 minutes later… your Tarte Tatin is ready.
- Take it out of the oven
- let it rest for 10 minutes
- then place a plate on the top of your dish or pan
- using both hands turn the dish upside down
- the Tart should now be on the plate
That’s it, the tart Tatin is ready to be eaten.
It is serve typically with a bit of vanilla Ice cream or a dollop of creme Fraiche.
Alright folks I hope that now you also feel like making your own Tarte tatin. It is such an easy and wonderful dessert, don’t miss out.
Hope you Enjoy the article and please comment if you want I always respond
The French Cooking Academy