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Tarte Tatin

0

60 min

Tarte Tatin

Tarte Tatin Photo 1

Time

60 min

Serving

8 persons

Calories

214

Rating

4.00★ (1)

Author: Monica Feluchi

Tarte Tatin is a well-known French dessert, which enjoys popularity in the whole world today. Now, you also have a chance to learn the recipe of this delicious pie! Don’t miss such a perfect opportunity and try cooking it the sooner-the better to please your loved ones!

Ingredients

  • puff pastry dough: 1 pack
  • apple: 1 kg (crisp and fresh)
  • sugar: 0.5 cup
  • butter: 100 g

Metric Conversion

Stages of cooking

Tarte Tatin Photo 2 1
Tarte Tatin Photo 3 2
Tarte Tatin Photo 4 3
Tarte Tatin Photo 5 4
Tarte Tatin Photo 6 5
Tarte Tatin Photo 7 6
Tarte Tatin Photo 8 7
Tarte Tatin Photo 9 8
  1. Take a deep frying pan and dredge the bottom of it with sugar. Add pieces of butter. Peel and cut the apples into halves.  Remove the seeds. Spread the apples across the bottom of the frying pan. Make sure the apples are arranged just as it is shown on the photo. 

    Tarte Tatin Photo 2
  2. Fry the apples on medium fire until the sugar melts and they become a bit caramelized.

    Tarte Tatin Photo 3
  3. If you have more apples, add them as soon as other apples shrink in the process of cooking.

    Tarte Tatin Photo 4
  4. As soon as the apples are ready, roll out the puff pastry dough a bit and cover the baking pan with it. Dredge the dough with sugar.

    Tarte Tatin Photo 5
  5. Bake in the oven at 180 C (350 F) until the crust appears on the top of the tart.

    Tarte Tatin Photo 6
  6. Take a large plate and place it to the top of the pie. Make sure the edges of the dough have not stuck to the frying pan. Otherwise, the tart may be spoiled.

     

    Tarte Tatin Photo 7
  7. Turn the tart upside down.

    Tarte Tatin Photo 8
  8. Serve your Tarte Tatin with vanilla ice cream or caramel sauce! Bon appétit!

     

    Tarte Tatin Photo 9

History of the Tarte Tatin:

Legend has it that Tarte Tatin was created by two French sisters named Stéphanie and Caroline Tatin in the 19th century. The sisters lived in the town of Lamotte-Beuvron and ran a hotel restaurant. One day, Caroline accidentally left the apples cooking in sugar and butter for too long, and to save them, she placed the pastry on top and then flipped the dish before serving. The new recipe was an instant hit, and soon people from all over France were coming to Lamotte-Beuvron to taste the famous Tarte Tatin.

Tips and Tricks for Tarte Tatin Recipe:

  • It is important to use crisp and fresh apples to ensure that they hold their shape and don't turn into mush in the cooking process.
  • When making the caramel, keep a watchful eye on it to prevent it from burning. Burnt caramel can ruin the taste and texture of the dish.
  • Use a deep frying pan or a Tarte Tatin dish to ensure that the apples and caramel are evenly distributed and cooked.
  • To ensure that the puff pastry is crispy, do not roll it out too thinly. A thick layer of pastry will also help to absorb the moisture from the apples, preventing the pastry from turning soggy.

Tips for presenting the dish:

  • Serve the Tarte Tatin warm with a dollop of vanilla ice cream or drizzled with caramel sauce.
  • To make the presentation more appealing, sprinkle some chopped nuts or a dusting of powdered sugar on top of the pie before serving.
  • You can also try using different types of fruit, such as pears or peaches, to create your own unique version of this classic French dessert.

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