Classic French Tarte Tatin Recipe (French apple tart)
- 1 cast-iron skillet or Tatin mold
- 1 Rolling Pin
- 250 g of flour
- 125 g of butter
- 5 g of salt
- 1 egg yolk
- 50 ml of water
- 6 to 8 apples such as granny smith apples or golden delicious apples
- 100 g of butter
- 80 g of sugar
- 150 g 35% cream, chilled
- 20 g of icing sugar
- Cut out the flour, butter and salt with a pastry cutter. Make a well, pour in the egg yolk and water. Knead the dough briefly and form a smooth ball. Leave to cool in the refrigerator.
- Peel the apples. With a sharp knife, cut them into quarters and remove the seeds.
- In the sauté pan or Tatin mold, put half the sugar and start the caramel over medium heat.
- As soon as the first colors appear, add the rest of the sugar, mixing gently with a wooden spoon.
- Being careful not to burn yourself on the hot caramel sauce, arrange the apple quarters in the sugar mixture in the shape of a rose.
- Add the pieces of butter, regularly spaced, between the apple slices. Leave to stew gently for a few minutes and then set aside to cool.
ASSEMBLY OF THE TATIN
- Spread the dough to a thickness of two millimeters, cut into a circle slightly larger than the mold. Place the dough on the cooled apples.
- Bake in an oven at 180°C for around 25 minutes, until you obtain a colored pastry. Let the tart cool.
DEMOLDING AND SERVICE
- Heat for a few moments over low heat then un-mold onto a round serving plate. Serve with créme chantilly (whipped cream), crème fraîche or a scoop of vanilla ice cream.To make the crème chantilly, combine the chilled cream and icing sugar in a large bowl. Whisk until medium peaks (semi-sturdy, maintaining its shape but with a slight droop) are formed. Be careful not to over whisk.
Apple is the common fruit used in a classic tarte tatin. However, other fruits such as peaches and pears are also popular choices. HIP Paris favorite Amanda Bankert from Boneshaker Donuts makes a fabulous plant based banana tarte tatin in her book Voilà Vegan.
It’s highly recommended you use firm and crisp apple varieties. Golden Delicious, Jonagold, Braeburn, Granny Smith, or Honeycrisp apples are all good choices.
The ideal pan for the Tarte Tatin should be a circular shaped cast-iron skillet, stainless steel, or an oven-safe ceramic-coated non-stick skillet or cake pan work too. You can also purchase specific Tarte Tatin pans.
There are a few tricks to prevent the pastry from turning soggy. One is to peel the apples and leave them in the fridge uncovered overnight to allow them to dry out. The caramelization will hide any discolouration of the apples. Be sure to allow the Tarte Tatin to cool after removing it from the oven before you flip it. This will also prevent sogging.
This gorgeous apple tart is best served fresh. If you would like to reheat it after keeping it in the fridge, ensure you allow it to return to room temperature before reheating it in the oven.
CAN I FREEZE A TARTE TATIN
Wrap the Tarte Tatin well in plastic wrap or an airtight container. Uou can freeze it for up to 2 months.