The Tarte Tatin is basically an upside down fruit tart with puff pastry. It is simple to assemble and bake and can easily take some of the wildest variations some can think of (carrots? no problem! check the Tips and Tricks at the end of recipe!)
Check the Tarte Tatin recipe below, complete with puff pastry included – however the puff pastry can be store bought and skipped entirely – that is why it has ingredients and instructions separately in the recipe below ;-)
Tarte Tatin Recipe
... from scratch, with puff pastry included and thoroughly explained!
Tarte Tatin Recipe
| ... from scratch, with puff pastry included and thoroughly explained!|
| || |
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Tarte Tatin Recipe Instructions
Preparing the Tarte Tatin pastry
The easiest way to get this dough is with a food processor; fit it with the bowl and the metal blade
In the processor's bowl add flour, sugar and salt and pulse to combine
Add small pieces of the butter *at room temperature* and process the mixture for 10-15 seconds to mix evenly the butter with the flour
In a separate bowl lightly beat the egg yolk with water, then start the food processor again, add the yolk and process the dough until it just holds together, maximum 30 seconds
Take the dough out of the food processor and wrap it in plastic and place it in the refrigerator for at least one hour
Preparing the Tarte Tatin apples
In the meantime, in a oven proof saute pan or a cast iron skillet combine the granulated sugar and water
Boil the mixture, lower the heat and cook over medium heat until it starts to thicken and colour light brown; *do not stir in the pan!*
Remove from the heat and carefully add the butter
Skin, core and cut the apples in quarters
Place the apples in the the skillet, over the caramelised sugar; arrange the quarters around the skillet edges to form a nice spiral or any other arrangement you like
Put back the skillet onto the stove on low heat and cook the apples in caramelised sugar for one hour; the heat has to be low enough so the caramelised sugar only bubbles gently - do not let the syrup burn away!
Remove the skillet when the syrup is thick and the apples had shrunk down a bit; let it cool down to room temperature
Baking the Tarte Tatin
Preheat the oven to 180 celsius degrees / 350 fahrenheit degrees
Take the pastry out of the refrigerator and roll it out in a thick sheet
Place the pastry over the apples and trim the the edges or poke them inside the skillet to carefully seal the apples under it; cut a small cross in the top of the pastry to let the steam out
Bake the Tarte Tatin for 30 - 40 minutes, until the pastry turn light brown in color
Remove the Tarte Tatin from the oven and let it cool in the skillet for 15 minutes
Loose the pastry from the skillet edges with a sharp knife
Place a serving dish larger than the skillet on top of it and quickly overturn so the Tarte Tatin will fall on the plate with the apple side up
Tarte Tatin Recipe Tips & Tricks
First thing to keep in mind is to beware of the caramel sauce that may fall out of the skillet when overturning the Tarte Tatin - it may be hot and may get on your fingers! Please use gloves and let it cool down enough before overturning.
Then a quick-up tip: if you're in a hurry buy a good quality puff pastry and skip this part of recipe altogether!
Now about the apples: I found that best apples are these hard, not very well riped ones, as they are a bit sour, which balances perfectly the very sweet caramel sauce!
The Tarte Tatin is best served with crème fraîche or with vanilla ice cream. You can also add a pinch of cinnamon over the apples before laying down the pastry, or throw a hand of raisins in there at the same moment.
Another common variation for the Tarte Tatin is changing the fruits: it can be (deliciously!) made with pears, peaches, pineapple, even bananas, tomatoes or .. onion, as Wikipedia states here.
However, the most tripped away Tarte Tatin recipes can go with brussel sprouts or with carrots and goat cheese like this gorgeous looking one!