Tarte Tatin

No better way to use this year’s apple harvest than a classic Tarte Tatin. This is the follow up recipe for the Tarte Tatin Timm made on the video.

Apple Tarte Tatin is an old French dessert. It is, in essence, the French version of an apple pie. Although it contains just 4 ingredients: apples, sugar, butter and a sheet of puff pastry, the end result is a luscious, caramel candied apple tart that is elevated so far beyond the humble apple pie. My take on the Tarte is completely inspired from Julia Child’s Mastering the Art of French Cooking.

Ingredients: 

  • 6 – 8 apples, my preference is Golden Delicious, peeled, cored, and cut into slices
  • 1 c sugar, 1/4 more to sprinkle on cut apples.
  • 8 tbsp butter
  • 1 single sheet of puff pastry
  • 1 9 inch non stick frying pan

Method: 

  • Peel and core the apples, then slice them.
  • Toss the apples into a bowl sprinkled with 1/4 a cup of sugar. Toss well, then allow to sit for 20 minutes. (You can skip this if pressed for time)
  • While the apples are macerating, start the caramel. I recommend a non stick oven ready 9 inch frying pan. On medium heat, melt the butter, then add 1 cup of sugar. Stir the butter and sugar until incorporated. Allow to cook (watch carefully) until caramel color, not too dark.
  • Drain the apples. Place the apples on top of the caramel. I don’t think you need to arrange them in any specific way.
  • Allow the caramel to cook around the apples. The apples will give off juice and the caramel will become more fluid. Baste the apples with the caramel and gently stir, insuring the apples cook evenly. After about 20 to 25 minutes, the caramel will be thickened, and the apples will be cooked down. Remove from heat.
  • Roll out the puff pastry to a 10 – 11 inch square. Cut off the corners. It will then be an octagon (almost a circle). Cover the apples with your pastry and tuck the overhanging pastry under at the edges of the pan if possible. Bake in a pre-heated 350 degree oven for 20 – 25 minutes, or until the crust is golden brown.
  • Remove from the oven, and allow to cool for about 1 minute. Place a larger plate on top of the frying pan, and very carefully flip it over. The tarte tatin should now be crust-side down on the plate. Let cool. Slice and serve with ice cream for a little bit of apple heaven.