Tarte Tatin is a beloved classic French dessert that originated in the 19th century. Named after the Tatin sisters who accidentally created the dessert, this upside-down caramelized apple tart has become a timeless favorite. With its golden crust, tender caramelized apples, and rich flavors, Tarte Tatin is a delightful treat that showcases the beauty of simple ingredients.
The key to a perfect Tarte Tatin lies in the caramelization process, where the apples are cooked in a caramel syrup before being baked. This technique creates a luscious caramel coating that infuses the apples with a sweet, buttery flavor. The tart is then inverted after baking, revealing a stunning arrangement of caramelized apples on top of a buttery pastry crust.
This recipe calls for a Pate Brisee crust, which is a classic French pastry dough known for its flakiness and rich flavor. The combination of the delicate crust, tender apples, and the caramel sauce makes Tarte Tatin an irresistible dessert that is sure to impress your family and friends.
Whether enjoyed warm or at room temperature, Tarte Tatin is a versatile dessert that can be served as a delightful ending to a meal or enjoyed on its own with a dollop of creme fraiche or a scoop of vanilla ice cream. The combination of textures and flavors in this dessert creates a truly memorable culinary experience.
Follow the steps of this recipe, and you’ll be rewarded with a beautiful, caramelized apple tart that will have everyone asking for seconds. Get ready to savor the flavors of France with this classic Tarte Tatin recipe.
INGREDIENTS:
- All-purpose flour, for dusting
- 4 tablespoons unsalted butter, cut into small pieces, plus more for the pan
- 1 cup sugar
- 1/2 Pate Brisee, chilled
- 2 to 3 medium baking apples, such as Cortland or Rome (about 1 1/4 pounds), peeled, cored, and cut into quarters
- Dash of lemon juice
- Creme fraiche, for serving (optional)
INSTRUCTIONS:
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Generously butter a 9-inch metal pie plate and set it aside. Line a baking sheet with parchment paper and set it aside as well.
- On a lightly floured work surface, roll out the chilled Pate Brisee dough to a 9-inch round, about 1/4-inch thick. Place the dough on the prepared baking sheet and chill it until firm for about 30 minutes.
- In a small saucepan, mix together the sugar, 2 tablespoons of cold water, and a dash of lemon juice to form a thick syrup. Bring the mixture to a boil over high heat, swirling the pan. Cook until the syrup turns medium amber in color, which takes about 3 minutes. Remove the pan from the heat and immediately pour the mixture onto the bottom of the prepared pie plate. Add the butter evenly over the syrup.
- Arrange the apple quarters, rounded sides down, in a circular pattern at the bottom of the pan, starting from the outside and working inward. Fit the apples as closely together as possible since they will be the top of the tart when served. Drape the chilled dough round over the apples, ensuring that it covers the mixture completely.
- Bake the tart in the preheated oven until golden, which takes about 25 minutes.
- While the tart is baking, line a rimmed baking sheet with a clean nonstick baking mat. Remove the tart from the oven and immediately invert it onto the mat. Be careful to avoid contact with the hot caramel. Using tongs, carefully lift the pie plate off the tart. Transfer the baking sheet to a wire rack to cool.
- Serve the Tarte Tatin warm. It pairs beautifully with creme fraiche, if desired.
