This is a print preview of "Tarte Tatin" recipe.
Tarte Tatin Recipe
This is a classic of French home cuisine - it's upside-down caramelized apple tart.
|Prep time: 15 minutes
|Cook time: 45 minutes
Wine and Drink Pairings:
Sweet white, especially a Sauternes
3 lbs Golden Delicious apples
3 oz. butter
3 oz. sugar
1 recipe of pastry (shortcrust, a richer pastry, or purchased puff pastry works too)
- Soften 2 oz. of the butter.
- Spread the softened butter on the bottom of a circular metal pan (like a cake pan) around 8 - 9" in diameter and around 1" deep. You should put some on the sides of the pan also.
- Sprinkle 2 oz. of the sugar on the butter at the bottom of the pan. This sugar and butter mix is going to make the caramel.
- Peel, core and quarter the apples.
- Arrange the apples in the metal pan in the following way. Start around the edge of the pan and lay quarters of apples with the curved side down, and the length of the apple slice pointing towards the center of the pan. Go right the way round like that. Now take more slices and place them with the curved side up so they nestle in the gaps between the slices you alread have in place. They might be a bit wide so you might have to cut them again. When you have made this a couple of times, you'll figure out how to slice the apples so you get the right kind of coverage.
- Next, you have to fill the center of the ring of slices you have placed in the pan. I usually cut some crescent shaped pieces of apple and place them round inside the ring of slices already there, then place a half apple, curved side down, in the center.
- Then you take the remaining apple slices, slice them and put them on top of the slices in the pan to fill up any gaps in the slices that are there, then put them on the top so that you have a flat surface.
- Cut the remaining 1 oz. of butter into small pieces and place them on the top of the apple. Sprinkle with the remaining 1 oz. of sugar.
- Put the pan on the top of a stove over medium high heat. The butter and sugar melt to form the caramel, and you usually get juice coming out of the apples too. You need a medium high heat to make sure there isn't too much juice left over at the end. Keep it at this heat for 20 minutes - the caramel may burn a little - go deep brown - that's OK.
- While this is going on - pre-heat the oven to around 425F.
- After 20 minutes, place the pan in the oven for 5 minutes.
- While it's in the oven, roll out the pastry so that you have enough to form a cover for the pan.
- Pull the pan out of the oven, place the pastry over the top of the apples and trim it.
- Put the pan back in the oven for another 20 minutes, until the pastry is cooked.
- When the tart is cooked, take it out of the oven and place it on a flat surface. You have to invert it for serving. Place a plate on the pan (hollow side down) and get some tin foil to fold over the plate so that it goes down to cover the edges of the pan.
- Using oven gloves, hold the pan and plate together and invert them so the plate is below the pan. The firs time I did this I did not use foil and I got VERY HOT apple juice down the front of my shirt - please use the foil!
- Lift off the pan - often some of the apple slices will have stuck to the pan so you need to lift them off and re-arrange them in their positions on the tart.
- This is usually served hot, though it's also good cold.
- It's sometimes served with ice cream or cream also.