Tarte Tatin
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1cup sifted all-purpose flour
- 1large egg
- ¼teaspoon salt
- 1tablespoon heavy cream
- 5tablespoons chilled unsalted butter, cut into small cubes
- 3tablespoons unsalted butter
- ½cup sugar
- 4 to 5tart apples, like gala or Granny Smith, peeled, cored and quartered
- 1large egg yolk, lightly beaten
For the Pastry Dough
For the Apples
Nutritional analysis per serving (8 servings)
286 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 22 grams sugars; 3 grams protein; 86 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the pastry dough, in the bowl of an electric mixer fitted with a paddle attachment, combine all the ingredients for the dough and mix at low speed until just smooth. Gather the dough into a ball (it will be quite soft), flatten to a thick disk, wrap in plastic wrap and refrigerate for at least 1 hour.
- Step 2
When ready to bake the tart, preheat the oven to 400 degrees and prepare the apples. Use 1 tablespoon of the butter to grease the bottom and sides of a 9-inch tart pan with straight sides or a 9-inch cake pan. Sprinkle the bottom with 2 tablespoons of the sugar. Arrange the apples neatly in the pan, rounded side down. Sprinkle them with the remaining sugar and dot with the remaining butter.
- Step 3
On a floured surface, roll the dough out into a disk just slightly larger than the tart pan. Cover the apples with the pastry, tucking the edges of the dough over the apples. Using a pastry brush, brush the surface of the dough with some of the egg yolk.
- Step 4
Bake the tart in the middle of the oven until the dough is very lightly browned and the apples are just tender when poked through the dough with the tip of a paring knife, about 20 minutes. Remove from the oven and let stand 5 minutes.
- Step 5
Place a serving plate upside down on top of the tart pan. Using kitchen mitts, grasp the edges of the plate and the pan and quickly invert the pan. Remove the pan. Cut the tart into wedges and serve warm or at room temperature with vanilla ice cream.
Private Notes
Comments
The apples did not carmelize and I believe letting the apples dry out for a day or so after peeling will help prevent the water from accumulating. The crust was just right but the apples need extra steps to get them to carmelize. This came out more like a crostata.
Delicious but - as the other comments note - the apples don't caramelise.
Others have pointed out that, if you follow the recipe, the apples do not caramelize. In my experience, most tarte tatin recipes call for the apples to be cooked in the pan (along with the sugar and butter) prior to adding the crust and baking. I used a 10" cast iron pan and cook the apples on lowish temps for 15 minutes or so. Water evaporates out of the apples so that the caramelization happens in the oven.
This was a fabulous, simple dessert. I didn’t faff about with making a crust; instead bought a sheet of puff pastry and cut to fit the pie dish. It was easy enough to prepare over hors d’oeuvres with company and ready just in time for dessert (baked in about 30 minutes at 200 c fan). Everything caramelised beautifully and wasn’t too sweet. I peeled the apples right before, using a couple of different varieties (Cox and Cameo).
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