Tarte Tatin — Traditional Apple DessertVIEW ALL POSTS
Tarte Tatin is a classic French traditional apple dessert born at the beginning of the century. We have prepared one of the best recipes for this dessert!
- 435 calories per serving
- Difficulty: difficult
- Preparation: 30 min
- Cooking: 40 min
- Serves: 8 people
- Cost: average
- Note: + the resting of the shortcrust pastry and the baked cake
Tarte Tatin is a classic French traditional apple dessert born at the beginning of the century thanks to the inventiveness of the sisters Carolina and Stephanie Tatin, hoteliers in Loret-Cher, France. It seems that this delicious cake was born from a mistake, like another famous French recipe: the ganache cream.
It seems that Stephanie, a cook, had to remedy a serious forgetfulness at the end of cooking: the room was full of patrons, but she had not prepared her legendary apple pie that day. Without panicking, she ran into the kitchen, buttered and sprinkled a cake pan with sugar, put the apples in it, and put it in the oven. But she noticed shortly after that she has forgotten the base of pasta brisée. Then she covered the cake pan with a single layer of pasta and put everything back in the oven. The story has a happy ending: after cooking, Stephanie tipped the cake onto a plate and brought it to the room where it was literally devoured by those present. Thus was born the Tarte Tatin. Discover all the valuable tips to prepare a perfect Tarte Tatin, and you will feel transported into a very sweet French atmosphere!
- Apples 4
- Sugar to taste
- Salt flakes to taste
- Flour cups + ½ cup + 1 tbsp
- Room-temperature butter ½ cup + 1 tbsp
- Yolks 1
- Water 3 tbsp + 1 tsp
- Salt to taste
For the caramel:
- Sugar ½ cup + 3 tbsp
- Room-temperature butter ¼ cup
- Water to taste
How to prepare the Tarte Tatin
To prepare the Tarte Tatin, first, you need to make briseè pasta. In a bowl, pour the flour and the chunks of butter. Work quickly by crumbling the butter in the flour with your hands until everything is mixed, but without heating it too much: you will have to obtain a sandy consistency. In another bowl, pour the yolk, water, one or two pinches of salt, and mix everything with a spoon until the salt dissolves. Then pour the liquid into the bowl with butter and flour, right in the center, and always mix quickly with your hands to compact the ingredients. Transfer the dough to a work surface and mash it 3 times with the back of your hand, pushing the dough forward on the work surface.
Recompact it and repeat the operation again, pressing with your hand 3 more times. Form a loaf and cover with plastic wrap, then leave to rest in the refrigerator for at least 30 minutes and, in the meantime, take care of the apples.
Using a peeler, peel them and with a small knife divide them into 4, and remove the core, keep them aside on a cutting board with the round part facing upwards, just long enough to prepare the caramel.
For dry caramel, take a small saucepan, pour out the sugar, and just a drop of water; move it, and let the sugar caramelize without mixing it but only by twirling the pan.
Wait about 3-5 minutes until it has completely melted, and you have obtained a nutty color. It is very important that the caramel is not white and that it assumes a beautiful texture because it will be the one that will give color to the cake. In the meantime, grease a mold. Once the hazelnut color is reached, add the butter cut into small pieces in the saucepan and swirl the pan again to melt everything for a few seconds.
Once the butter has completely melted, move the caramel from the heat, wait a few moments so that it is not extremely hot and pour it into the freshly buttered mold. Take the apples and place them inside the mold: the round part will have to stay under.
The pieces of apples must be very close to each other; if they are too large, you can cut them into smaller slices, so as not to leave any space.
It will, therefore, be necessary to squeeze the apples as much as possible by gently pushing them so as to cover the entire surface. To have a better caramelization during cooking, sprinkle everything with a little sugar and with salt flakes, which will enhance the flavors for the better.
Now pick up the shortcrust pastry and place it on the well-floured work surface and roll it out with a rolling pin to obtain a thickness; it is important to spread the dough always starting from the center and never on the edges. After each time you pass the rolling pin, you need to turn the dough slightly clockwise and roll it out again, rotating and spreading. When it is already a little wider, you can turn it gently to flour the other side and continue to roll out and rotate slightly, until reaching the thickness.
Now, to avoid cutting away all the excess dough, fold the outer part slightly inwards in order to recover as much as possible, curling and pushing the dough with your thumbs inward on the surface of the cake. It will also serve to have a greater thickness and a more solid base. Then remove the excess of pasta with a rolling pin and pass the tip of your thumb between the inside edge of the mold and the brisèe, this will help you to better form the Tarte Tatin after cooking. At this point, bake in a preheated static oven at 355F for about 35-40 minutes.
The Tarte Tatin must have a uniform and golden color. Once cooked, take it out of the oven and let it cool for about 30 minutes before serving. This rest will help to make the caramel thicken. Turn it upside down on a plate and serve your Tarte Tatin!
We recommend consuming freshly prepared Tarte Tatin; alternatively, you can keep it for a day, but it will be less fragrant. Freezing is not recommended.
Tarte Tatin is prepared with renette apples, but chantecler apples are also very good, like the ones we used. Adjust yourself to the doses according to the size of the apples.
Puff pastry is not recommended as it would be too thin to bear the weight of the apples.
We do not recommend keeping the apples in water because they could absorb the water, which will then be released during cooking.