A French classic: Tarte Tatin Recipe

The tarte tatin, a caramelized upside-down apple tart, offers a perfect balance of sweetness and texture that can impress your guests and delight your family. This blog post will guide you through the ingredients, and step-by-step preparation of this classic French dessert.

What Makes Tarte Tatin Special

Tarte tatin stands out because of its unique cooking method and rich flavors. Unlike typical pies, the apples are cooked in caramel before baking, creating a deep, buttery sweetness that seeps into the crust. This method results in a dessert that is both rustic and refined, perfect for a holiday that celebrates comfort and gratitude.

The tart’s warm, caramelized apples complement the spices and flavors often found in Thanksgiving meals. It pairs beautifully with roasted turkey, mashed potatoes, and even a glass of dessert wine or cider. Introducing tarte tatin to your menu offers a delightful change from the usual pumpkin pie, giving your guests a memorable taste experience.

Ingredients You Will Need

To prepare a classic tarte tatin, gather the following ingredients:

• 6 to 8 medium-sized apples (preferably firm varieties like Granny Smith or Golden Delicious)

• 1 cup granulated sugar

• 6 tablespoons unsalted butter

• 1 sheet of puff pastry or homemade shortcrust pastry

• 1 teaspoon vanilla extract (optional)

• A pinch of salt

Step-by-Step Guide to Making Tarte Tatin

Preparation:

Caramel:

Place a cake pan (moule à manqué) over medium heat. Add the butter. When it is partially melted, pour in the sugar and the seeds from the vanilla bean. Let the mixture caramelize, but do not let it darken too much—this would give your tart a bitter taste.

While the caramel is cooking, peel your apples, cut them in half, and use a small knife or peeler to remove the core.

Cooking the apples:

When the caramel is brown, arrange the apple halves in the pan on their sides, forming a rosette around the edge, then filling the center. Pack them in tightly and cook for about twenty minutes over low heat or put in the oven for 35 minutes at 170°C (340°F).

Assembling the tarte Tatin:

Roll out the dough on a floured surface to about 5 mm thick, shaping it into a circle. The diameter should be slightly larger than that of the pan. Place the dough over the warm apples, then use a small spoon to tuck the excess dough between the apples and the edge of the pan. Make a small hole in the center of the dough to allow steam to escape during baking.

Bake the tarte Tatin for 50 minutes to 1 hour in a preheated oven at 170°C (340°F).The dough should be nicely golden and the caramel should begin to rise up the sides.

Serving the Tarte Tatin

The key moment comes when you invert the tart onto a serving plate. Use oven mitts and a large plate to flip the skillet carefully. The caramel and apples will be on top, glistening and ready to impress.

Serve the tarte tatin warm, optionally with a scoop of vanilla ice cream or a dollop of crème fraîche. This dessert shines when enjoyed fresh but can be reheated gently if needed.

Tips for a Perfect Tarte Tatin

• Use a heavy, oven-safe skillet or a tarte tatin pan to ensure even cooking.

• Keep an eye on the caramel as it cooks; it can burn quickly.

• If you prefer a less sweet tart, reduce the sugar slightly or balance with a tart apple variety.

• Let the tart cool slightly before flipping to avoid spills and burns.

• Experiment with other fruits like pears or peaches for a seasonal variation.