Apple Tarte Tatin

There is nothing like a fresh apple tarte Tatin with a buttery carmel topping and a crisp pastry. It looks like a work of art and tastes heavenly, but it is relatively simple to make if you have the right tool, namely, a tarte Tatin baking dish. There are many copper ones available, but I settled on the Émile Henry ceramic one. It's cheaper, attractive, and easy to maintain.

Photo Jan 27, 11 28 19 AM

This ceramic baking dish can be used on all heat sources and is available in black and red. You can find a product description on Amazon.

So here is my recipe for tarte Tatin. I think you'll enjoy this most when it is warm with a dollop of vanilla ice cream or whipped cream.

Flaky pastry

1 Cup flour

Pinch of salt

6 Tablespoons chilled butter

3 Tablespoons ice water, more if needed

  1. Cut the butter into the flour and salt with a pastry blender or fork until it has a fine crumb texture.
  2. Sprinkle in water a tablespoon at a time and mix. Once the dough sticks together, form it into a ball, cover it with plastic wrap, and refrigerate it for at least a half hour.

Tarte

6 Tablespoons butter

1/2 Cup sugar

8-10 tart apples (Granny Smith, Jonagolds) peeled, cored and quartered

  1. Preheat the oven to 350 degrees.
  2. Heat the dish for a few minutes over low heat on the stove top and then sprinkle in the sugar and leave it to caramelize. Stir it occasionally.
  3. Cut 3 tablespoons of butter into small pieces and stir it into the carmel.
  4. When the butter is melted, remove the dish from the heat.
  5. Arrange a layer of apples in the dish, rounded side down.
  6. Add a second layer, rounded side up so that the apples fit snuggly together.
  7. Cut 3 tablespoons of butter into small pieces and sprinkle on top of the apples.
  8. Roll out the pastry to a round about 12 inches in diameter.
  9. Cover the apple mixture with the pastry, tucking in the edges around the dish.
  10. Bake for 40 minutes.
  11. Remove from the oven and let stand for 10 minutes before placing the serving platter on  top and flipping the contents onto the platter.
  12. Sprinkle lightly with cinnamon and serve warm.


email:  ll.katmarian@gmail.com   © Linda Katmarian 2011-2015