French · Dessert
Tarte Tatin
The famous upside-down French apple tart featuring caramelized apples beneath buttery puff pastry, then inverted for serving. This iconic dessert from the Loire Valley requires careful caramelization but creates a stunning presentation with rich, concentrated flavors.
The Method
Instructions
First things first, take your puff pastry and, on a lightly floured surface, roll it out to about 3mm thick . You want it nice and even, so it cooks properly. Then grab a plate about 24cm in diameter and use it as a guide to cut out a perfect circle from the pastry. Once you've got your circle, gently prick it all over with a fork to help prevent it from puffing up unevenly during baking. Now, wrap this pastry circle tightly in cling film, place it on a baking sheet, and pop it into the freezer to chill while you get the apples ready. This chilling step helps the pastry hold its shape later on.
Preheat your oven to 180 degrees Celsius (or 160 degrees fan oven , gas mark 4 ). Now peel your Braeburn apples, quarter them, and carefully core out the seeds. Set those aside for a moment. Next, grab a flameproof 20cm ceramic Tatin dish or a heavy based ovenproof frying pan of the same size, and sprinkle in the caster sugar. Place the dish over a medium high heat and let the sugar slowly melt and caramelize for about 5 to 7 minutes . Keep a close eye on it because you want that beautiful dark amber color, just on the verge of smoking, but not burnt. When it reaches that perfect caramel stage, turn off the heat and quickly stir in 60g of diced chilled butter . This will create a rich, glossy caramel sauce.
Now comes the fun part,assembling the Tarte Tatin. Arrange your apple quarters in the caramel, starting by placing them very tightly in a circle along the edge of the dish, rounded side down. Then fill in the middle with the remaining apple quarters in a similar close packed manner. Press gently but firmly with your hands to make sure there are no little gaps between the apple pieces; this will help them cook evenly and keep the tart looking beautiful. Once all the apples are snug in place, brush them with the melted caramel butter on top to give them that lovely glossy finish.
Pop the dish into the oven and bake the apples for about 30 minutes . They will start to soften and soak up that caramel flavor. When the time is up, carefully remove the dish from the oven and take your frozen puff pastry circle out of the freezer. It should defrost quickly on contact with the warm apples,perfect timing! Gently lay the pastry over the apples, tucking the edges down the inside of the dish to encase the fruit completely. Use a knife to prick a few small holes in the pastry top to allow steam to escape while baking. Return the tart to the oven and bake for another 40 to 45 minutes , or until the pastry is a gorgeous golden brown and beautifully crisp.
Once baked, let the Tarte Tatin cool down to room temperature for about 1 hour . This resting time helps the caramel set and makes flipping the tart out much easier. When you're ready, run a knife carefully around the edge of the dish to loosen the tart, then invert it onto a large serving plate with sides deep enough to catch the sticky, luscious juices. Serve your Tarte Tatin warm or at room temperature, with a generous dollop of crème fraîche or a scoop of vanilla ice cream on the side. The contrast of the warm caramelized apples and the cool creaminess is pure bliss.
Preheat your oven to 180 degrees Celsius (or 160 degrees fan oven , gas mark 4 ). Now peel your Braeburn apples, quarter them, and carefully core out the seeds. Set those aside for a moment. Next, grab a flameproof 20cm ceramic Tatin dish or a heavy based ovenproof frying pan of the same size, and sprinkle in the caster sugar. Place the dish over a medium high heat and let the sugar slowly melt and caramelize for about 5 to 7 minutes . Keep a close eye on it because you want that beautiful dark amber color, just on the verge of smoking, but not burnt. When it reaches that perfect caramel stage, turn off the heat and quickly stir in 60g of diced chilled butter . This will create a rich, glossy caramel sauce.
Now comes the fun part,assembling the Tarte Tatin. Arrange your apple quarters in the caramel, starting by placing them very tightly in a circle along the edge of the dish, rounded side down. Then fill in the middle with the remaining apple quarters in a similar close packed manner. Press gently but firmly with your hands to make sure there are no little gaps between the apple pieces; this will help them cook evenly and keep the tart looking beautiful. Once all the apples are snug in place, brush them with the melted caramel butter on top to give them that lovely glossy finish.
Pop the dish into the oven and bake the apples for about 30 minutes . They will start to soften and soak up that caramel flavor. When the time is up, carefully remove the dish from the oven and take your frozen puff pastry circle out of the freezer. It should defrost quickly on contact with the warm apples,perfect timing! Gently lay the pastry over the apples, tucking the edges down the inside of the dish to encase the fruit completely. Use a knife to prick a few small holes in the pastry top to allow steam to escape while baking. Return the tart to the oven and bake for another 40 to 45 minutes , or until the pastry is a gorgeous golden brown and beautifully crisp.
Once baked, let the Tarte Tatin cool down to room temperature for about 1 hour . This resting time helps the caramel set and makes flipping the tart out much easier. When you're ready, run a knife carefully around the edge of the dish to loosen the tart, then invert it onto a large serving plate with sides deep enough to catch the sticky, luscious juices. Serve your Tarte Tatin warm or at room temperature, with a generous dollop of crème fraîche or a scoop of vanilla ice cream on the side. The contrast of the warm caramelized apples and the cool creaminess is pure bliss.
Pairs Well With
