Apple Tarte Tatin Recipe
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5.0
18 reviews
Excellent
Apple Tarte Tatin Recipe
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This easy-to-make tarte Tatin recipe has only 6 ingredients and comes together in under 1 hour for an unbelievably delicious dessert.
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Ingredients
For the Short Crust Pastry Dough
- 2 cups all-purpose flour
- ½ teaspoon sea salt
- 1 tablespoon castor sugar
- 6 tablespoons cold unsalted butter cut up
- 1 large egg
- cold water
For the Filling
- ½ cup castor sugar
- ¾ stick cold unsalted butter cut up.
- 4 large peeled cored, and quartered Braeburn apples
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Instructions
- Preheat the oven to 400°.
- Start by making the short-crust pastry dough by processing some flour, salt, a tablespoon of castor sugar, and butter in a food processor on high speed until the butter is the size of rice.
- Next, add the egg and mix until combined and the dough starts to come together. You may need to add a few tablespoons of water.
- Transfer the dough to a clean surface and knead for 1 to 2 minutes.
- Form it into a thick disk, wrap it in parchment paper and keep it in the refrigerator until we are ready to pull it out and use it.
- In the meantime, the ½ cup of castor sugar in a non-stick skillet over low heat until it is melted and lightly brown. You will need to stir this frequently with a high-temperature rubber spatula.
- Stir in the butter until completely combined.
- Form the quartered apples around the skillet to form a circular, fanned shape. See the video.
- Place on a lid and cook over low to medium heat for 15 minutes or until the apples are softened.
- Roll out the dough until it is slightly smaller than the size of the skillet with the apples.
- Remove the lid from the apples and place the dough right on top.
- Tuck in the sides of the dough with a spoon and then poke several holes in the dough to let the heat escape.
- Bake at 400° for 30 to 35 minutes or until the crust is browned and cooked.
Notes
- Make-Ahead: You can make this up to 1 day ahead of time.
- How to Store: Cover the tarte Tatin and keep it in the refrigerator for up to 4 days. You can freeze this covered for up to 3 months. Thaw it in the refrigerator for 1 day before slicing and serving.
- Suppose the dough is too dry while processing. Add a tablespoon or two of water. If it’s too wet, add a few tablespoons of flour.
- After adding the butter to the sugar caramel in the pan, you can enhance the flavor by adding 1 teaspoon of vanilla extract, 1 sliced vanilla bean, or 1 teaspoon of cinnamon.
- The dough can stay in the refrigerator for up to 1 day before use.
- Process regular granulated sugar in a fast-food processor to make castor sugar until it becomes fine.
- Feel free to make this in a 9” deep cake pan or an 8”-9” cast-iron skillet.
Nutrition Information
Show Details
Calories
451kcal
(23%)
Carbohydrates
50g
(17%)
Protein
4g
(8%)
Fat
27g
(42%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
89mg
(30%)
Sodium
158mg
(7%)
Potassium
146mg
(4%)
Fiber
3g
(12%)
Sugar
24g
(48%)
Vitamin A
873IU
(17%)
Vitamin C
4mg
(4%)
Calcium
21mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 158mg | 7% |
| Potassium | 146mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 873IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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