Tarte Tatin

Tarte Tatin is a delectable French pastry that originated from a serendipitous kitchen mishap. Legend has it that the Tatin sisters, running a hotel in France, accidentally overcooked the apples while preparing tarts for a meal. To salvage the situation, they ingeniously added the crust on top of the apples and baked it all together, resulting in an upside-down apple tart that is now celebrated as Tarte Tatin. This dessert is a true treat for the senses, with tender and caramelized Golden Delicious apples nestled under a beautifully golden pastry crust. When served in generous wedges with a dollop of crème fraîche or ice cream, it becomes a delightful culinary experience that transports you to the streets of Paris.

YIELD: Makes one Tarte Tatin

INGREDIENTS:

1 recipe Pâte Brisée
¾ cup (150 grams) granulated sugar
9 tablespoons (about 4.5 oz) unsalted butter, melted
3 pounds Golden Delicious apples, peeled and cored

INSTRUCTIONS:

In a Tarte Tatin pan, or a 9-inch round baking pan with tall sides, such as a cake pan, add the butter and sugar.
Peel and core the apples, then cut in half, top to bottom. Place the apples (on end) in the sugar, packing them tightly and arranging them against the pan’s edges if possible.
Preheat your oven to 350°F. Place the pan on the stovetop over medium-high heat.
Cook until the apples’ juices have almost evaporated, and caramel is forming in the bottom of the pan. Spoon off any excess liquid during the process if needed. This may take 30 to 40 minutes.
When the juices have mostly evaporated, and the caramel is light golden, roll the pâte brisée into a 10-inch circle.
Place the dough on top of the apples, trim, and turn edges to create a decorative edge. Be cautious as the pan and sugar will be very hot.
Place the pan on a parchment-lined baking sheet and bake for approximately 30 minutes, or until the crust is golden.
Remove the pan from the oven and let it cool for 1 to 2 minutes. Then, place a serving platter over the crust and flip quickly to turn the Tarte Tatin apple side up. Lift off the pan and serve immediately with crème fraîche or ice cream.

TIPS:

Choosing Apples: Opt for Golden Delicious apples as they are tender and ideal for this recipe. However, you can experiment with other varieties that hold their shape well during baking.
Tarte Tatin Pan or Substitute: If you have a Tarte Tatin pan, it’s perfect for this recipe. Alternatively, you can use a 9-inch round baking pan with tall sides, like a cake pan, to achieve similar results.
Packing the Apples: When arranging the apples in the pan, pack them tightly and place the outer edges against the pan’s sides to create a visually appealing arrangement.
Watch the Caramelization: Keep a close eye on the apples’ juices during the cooking process, and spoon off any excess liquid to ensure the caramelization is just right.
Handling the Hot Pan: Be extremely cautious when working with the hot pan and sugar. Trim the dough gently, and if needed, protect your hands with oven mitts or kitchen towels.
Use a Baking Sheet: Placing the Tarte Tatin pan on a parchment-lined baking sheet prevents any drips of juice or caramel from making a mess in your oven.
Serve Immediately: The Tarte Tatin is best enjoyed fresh out of the oven. Serve it immediately after flipping it onto a serving platter, ensuring the crust remains crisp.