Apple Tarte Tatin Recipe
User Reviews
5
Apple Tarte Tatin Recipe
Description
The Apple Tarte Tatin Recipe begins by preparing a short-crust pastry made of flour, salt, caster sugar, cold butter, egg, and cold water, resulting in a tender dough chilled before use. The filling is crafted by melting caster sugar over low heat until caramelized, then stirring in cold butter. Braeburn apples, peeled, cored, and quartered, are arranged in a circular, fanned shape within the caramel in a skillet.
The apples cook covered over low to medium heat to soften within the caramel before the pastry is placed on top and the entire tart is baked. The result is tender, luscious apples tightly nestled under a crisp, buttery crust with the bottom layer blessed by caramel sauce.
This dessert is served by inverting the tarte so the caramelized apples form an attractive top. It pairs well with cream or ice cream and is suitable for make-ahead, refrigerated storage up to four days, or freezing for three months. Enhancements such as vanilla or cinnamon may be added to the caramel for variation.
Ingredients
For the Short Crust Pastry Dough
- 2 cups all-purpose flour
- ½ teaspoon salt sea salt
- 1 tablespoon caster sugar
- 6 tablespoons butter cut up, cold unsalted
- 1 egg large
- water cold
For the Filling
- ½ cup caster sugar
- ¾ tick butter cut up, cold unsalted
- 4 large peeled cored, and quartered Braeburn apples
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
- The dough can be made up to one day in advance and kept refrigerated.
- Store the tart covered in the refrigerator for up to four days, or freeze for up to three months and thaw in the refrigerator before serving.
- If the dough feels too dry, add water by tablespoon increments; if too wet, add flour accordingly.
- Consider adding vanilla extract, sliced vanilla bean, or cinnamon to the caramel after butter is combined for flavor variation.
- A 9" deep cake pan or 8-9" cast-iron skillet can be used as alternatives for baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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