Tarte Tatin
Introduction to Tarte Tatin
Tarte Tatin is a classic French dessert that combines the rich flavors of caramelized apples with a buttery, flaky crust. This upside-down tart has a captivating history that dates back to the late 19th century. It was a fortunate accident created by the Tatin sisters while managing their hotel in Lamotte-Beuvron, France. The story goes that one of the sisters accidentally caramelized the apples in sugar and butter while intending to make a traditional apple tart. In a hurry to salvage the dessert, they placed the pastry on top of the apples and baked the whole dish upside-down. The resulting tart was so delicious that it has since become a staple in French cuisine and is known worldwide as Tarte Tatin.
Ingredients
- Apples - 5 to 6 firm varieties like Granny Smith or Honeycrisp
- Sugar - 150g
- Butter - 75g, unsalted
- Puff pastry - 1 sheet, chilled
- Lemon - Juice of one
- Flour - For dusting
Required Utensils
- Ovenproof skillet or tart pan
- Parchment paper
- Rolling pin
- Pastry brush
Preparation of Tarte Tatin
Prepare the Apples
Begin by peeling and coring the apples. Cut them into quarters. It's important to use firm apples to maintain their shape during cooking.
Once prepared, toss the apples gently with lemon juice to prevent browning and add a subtle tartness that complements the sweetness.
Make the Caramel
In your chosen ovenproof skillet or tart pan, evenly distribute sugar. Place over medium heat to begin forming the caramel.
As the sugar dissolves and begins to brown, add the butter in small pieces, continuously stirring until a caramel forms. Be cautious, as the caramel will be extremely hot. Once the caramel reaches a rich amber hue, remove from heat.
Arrange the Apples
Carefully arrange the apple quarters on top of the caramel in a circular pattern. Ensure the apples are tightly packed, as they will shrink slightly when cooked.
Prepare the Puff Pastry
On a lightly floured surface, roll out the puff pastry to ensure it's large enough to cover the apples. Use the rolling pin for an even consistency.
Once rolled adequately, lay the puff pastry over the apples. Tuck any excess pastry down the sides of the pan to encase the apples securely.
Bake the Tarte Tatin
Preheat your oven to 180°C (350°F).
Place the skillet or pan in the preheated oven and bake for approximately 30 to 40 minutes or until the puff pastry is golden brown and crisp. For precise timing, refer to a cooking timer.
After baking, let the tart rest for about 5 minutes, allowing the caramel to slightly set but remain fluid enough for the next step.
Invert the Tart
Carefully place a large plate or dish over the skillet. With a swift motion, invert the pan to release the Tarte Tatin onto the plate. Be cautious of any hot caramel.
The apples should now be glossy and sit atop the crispy pastry, beautifully showcasing the golden caramel.
Serving Suggestions
Tarte Tatin is best enjoyed warm, possibly with a dollop of crème fraîche or a scoop of vanilla ice cream. These accompaniments enhance the tart's sumptuous flavors.
Often served as a dessert, Tarte Tatin can also be a luxurious accompaniment to afternoon tea, allowing the buttery, sweet-savory combo to take center stage.