Classic Tarte Tatin Recipe: A Caramelized Apple Delight
Tarte Tatin, a delicious and decadent French dessert, combines the rich flavor of caramelized apples with a buttery, crisp pastry. This upside-down caramelized apple tart is a wonderful way to impress your guests or indulge yourself on a cozy afternoon. Here, we will guide you through every step to make this indulgent treat at home.
Ingredients
Ingredient | Quantity |
---|---|
Chantecler Apples (or any firm apple variety) | 4 apples |
Granulated Sugar | To taste |
Sea Salt | To taste |
All-purpose Flour | 250g |
Butter | 125g (for pastry) |
Egg Yolk | 1 |
Water | 50g |
Fine Salt | To taste |
Granulated Sugar | 150g (for caramel) |
Butter | 60g (for caramel) |
Water | A little (for caramel) |
Instructions
Step 1: Prepare the Pastry
To begin, we’ll make a simple but wonderfully flaky pâte brisée (shortcrust pastry). In a large mixing bowl, combine 250g of all-purpose flour and 125g of butter (cut into small cubes, ideally at room temperature). Using your fingers, rub the butter into the flour until the mixture becomes crumbly and resembles breadcrumbs. Be gentle to avoid melting the butter with your hands. This stage should only take a few minutes—quick, yet effective.
In another smaller bowl, combine 1 egg yolk, 50g of water, and a pinch of fine salt. Mix well. Gradually pour this mixture into the flour-butter crumble. Stir with your hands until the dough begins to come together. Once it has formed into a rough dough, transfer it onto a clean, lightly floured work surface.
Press the dough gently three times with the heel of your hand, pushing it forward. This technique is known as fraisage and helps to incorporate the butter further into the dough, creating a flakier result. Form the dough into a disc, wrap it in plastic wrap, and let it chill in the refrigerator for at least 30 minutes. This resting time allows the dough to relax and become easier to roll out later.
Step 2: Prepare the Apples and Caramel
While the pastry is resting, it’s time to prepare the apples. Begin by peeling the apples using a vegetable peeler. Cut them into quarters, remove the core, and set the pieces aside. You want the apples to be as uniform as possible in size for even cooking.
For the caramel, take a heavy-bottomed saucepan and place it over medium heat. Add 150g of sugar and allow it to melt slowly, stirring occasionally to ensure it doesn’t burn. It will start to bubble, then gradually take on a golden-brown color. Once it reaches a rich amber hue (around 3-5 minutes), add 60g of butter to the saucepan, stirring carefully until it fully dissolves into the caramel.
Now, carefully add a little water (about 1 tablespoon at a time) to the caramel to help it reach the desired consistency. The caramel should be smooth and glossy, with a rich color. Take care when adding water, as the caramel can splatter.
Butter a 22 cm (9-inch) round cake pan and pour the caramel mixture into the base, swirling to ensure an even coating. Now, take your apple quarters and arrange them tightly in the pan. Start by placing the apple pieces in the center and work your way outward. The apples should be packed closely together, as they will shrink slightly during baking.
To enhance the flavor and help with caramelization, lightly sprinkle the apples with a little extra sugar.
Step 3: Roll Out the Pastry
Take the chilled pastry dough from the refrigerator. On a lightly floured surface, roll it out into a circle about 2 mm thick. It’s crucial to roll the dough from the center outwards, ensuring an even thickness. Rotate the dough slightly after each pass with the rolling pin to avoid sticking.
Once the pastry is rolled out, use a sharp knife to trim any excess dough around the edges. You want the dough to fit snugly over the apples in the pan. If there is any excess dough, you can fold it inward and press it gently to create a rustic edge. This will ensure that the pastry covers the apples completely during baking.
Step 4: Bake the Tarte Tatin
Now that the apples are arranged and the pastry is ready, it’s time to assemble the Tarte Tatin. Carefully place the rolled-out pastry over the apples, tucking the edges down around the sides of the pan. The dough should cover the apples completely. Don’t worry if it looks slightly uneven—it will even out as it bakes.
Preheat your oven to 180°C (350°F). Place the pan in the oven and bake for 30-35 minutes, or until the pastry is golden brown and crisp. The apples should be tender and caramelized, and the kitchen will be filled with the irresistible aroma of baking butter and caramel.
Step 5: Flip and Serve
Once the Tarte Tatin is baked to perfection, remove it from the oven. Allow it to cool for a few minutes to let the caramel set. Then, place a large, flat plate over the top of the pan and, with one swift motion, flip the pan upside down. Gently lift off the pan, revealing the beautiful caramelized apples nestled within the crispy pastry.
It’s important to let the Tarte Tatin rest for a few minutes before serving. The caramel will still be quite hot, so be cautious when slicing.
Serving Suggestions
Tarte Tatin is best enjoyed warm, either on its own or with a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of crème fraîche. The contrast between the sweet, tangy apples and the rich caramel, paired with the buttery pastry, makes every bite a melt-in-your-mouth experience.
This dessert is perfect for any occasion, whether it’s a casual family dinner or a festive celebration. With its stunning presentation and irresistible flavors, the Tarte Tatin is sure to leave a lasting impression on your guests.
Tips for Success
- Apple Choice: For the best results, choose firm apples such as Chantecler, Granny Smith, or Honeycrisp. These varieties hold their shape well during baking and won’t turn mushy.
- Caramelizing Sugar: Be patient while making the caramel. If the sugar is melted too quickly, it can burn. Keep the heat low and let it gradually reach that rich, amber color.
- Resting the Pastry: Don’t skip the resting time for the pastry. This allows the gluten to relax, making the dough easier to handle and ensuring a crisp, flaky crust.
- Flipping the Tarte: Be careful when flipping the Tarte Tatin, as the caramel will be hot. Ensure that you’re using a plate large enough to catch any excess caramel that may spill.
Nutritional Information
Nutrient | Amount per Serving |
---|---|
Calories | 380 kcal |
Protein | 3g |
Carbohydrates | 50g |
Sugars | 40g |
Fat | 18g |
Saturated Fat | 10g |
Fiber | 3g |
Sodium | 150mg |
Whether you’re baking for a special occasion or simply treating yourself, this Tarte Tatin will bring joy and sweetness to your kitchen. With its layers of caramelized apples and flaky pastry, it’s a dessert that’s both comforting and impressive. Try this recipe for your next gathering, and watch as it disappears from the table in no time!