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Tarte Tatin is a delightful classic French dessert perfect for cold autumn days. Apples are caramelized in a caramel sauce, topped with a buttery crust and baked until crispy. The tart is turned almost immediately upside down, showing the beautiful caramelized apples on top while some of the caramel sauce is dripping onto the serving platter. The combination of the crispy crust with soft caramelized apples is simply amazing.
The apples are the star in this recipe, I’ve used Gala apples this time but Granny Smith, Jonathan or Golden apples work as good.
Tarte Tatin can be made with other fruits, like pears, peaches, quince or plums. It is an easy dessert that impresses each time. Though it is supposed to be served as is, to enjoy the rich fruity flavor this tart can also be served with ice cream or whipped cream for a delicious blend of textures and flavors.
- Makes about 8 servings
- Pate Brisee
- 1 3/4 cup (220g) all-purpose flour
- 1/2 cup (113g) unsalted butter, chilled, cut into small (1/2-inch) cubes
- 1/4 tsp (1g) salt
- 1 egg yolk
- 4 tbsp (60ml) ice water
- Caramelized Apples
- 8-10 (1.3 kg) Gala apples (or Granny Smith, Jonathan or Golden)
- 6 tbsp (80g) unsalted butter
- 3/4 cup (150g) sugar
- 3 tbsp (45ml) water
- Lemon juice from 1 lemon
- Cinnamon powder (optional)
- Prepare the crust. In a medium bowl whisk flour with salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg yolk and water and mix just until dough comes together. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes.
- Meanwhile prepare the caramelized apples. Peel, the apples and toss with lemon juice. Core the apples and cut into quarters. Place in a large bowl and toss again with lemon juice.
- In a 9 inch (23cm) cast iron pan add sugar and water over medium heat, and cook until it turns golden brown. Remove from heat, and stir in butter.
- Arrange the apple quarters with cut side up over the caramel, add cinnamon if used, place over medium heat and cook for about 8-10 minutes to partially cook the apples. Remove from heat and set aside to cool slightly.
- Preheat oven to 375 (190C). On a floured surface roll the pastry into a circle slightly larger than the pan.
- Place the pastry over the apples and tuck in the edges around the apples. Prick the top with a fork to let the steam escape.
- Bake for about 35 minutes until the pastry is cooked and caramel starts to leak on the sides.
- Remove from oven and cool for 5 minutes. Place a serving platter, slightly larger than the pan, over the pan and invert the tart.
- Serve warm.