Tarte Tatin is a famous French dessert, which is an upside-down apple tart. The characteristic of this tart is that the apples are first caramelized with butter and sugar in a pan, then covered with puff pastry, baked in the oven, and finally flipped, so the caramelized apples become the top layer of the dessert.
The origin of Tarte Tatin is attributed to the Tatin sisters, Stéphanie and Caroline, who ran a hotel in the town of Lamotte-Beuvron in France at the end of the 19th century. According to legend, Stéphanie once accidentally left the apples cooking in butter and sugar for too long while making an apple pie. To save the dish, she placed the pastry over the apples and baked the tart upside down. This resulted in a delicious caramelized tart, which quickly became very popular.
Since then, Tarte Tatin has become one of the most famous French desserts and is enjoyed worldwide.
Ingredients:
-
5-6 medium-sized apples (Granny Smith or Golden Delicious are ideal)
-
100g (1/2 cup) unsalted butter
-
150g (3/4 cup) granulated sugar
-
1 sheet of puff pastry (store-bought or homemade)
-
1 tsp vanilla extract (optional)
-
A pinch of salt
-
Flour (for dusting)
Recipe and Process:
1. Prepare the apples:
-
Peel the apples, core them, and cut them in halves or quarters depending on their size.
-
Set them aside while you prepare the caramel base.
2. Make the caramel:
-
Preheat your oven to 190°C (375°F).
-
In an ovenproof skillet (about 9-10 inches or 23-25 cm), melt the butter over medium heat.
-
Once the butter has melted, sprinkle the sugar evenly over the butter and stir gently until the sugar starts to dissolve and turn golden brown. This will form a caramel base. Be careful not to burn it!
-
Optionally, add the vanilla extract and a pinch of salt for extra flavor.
3. Arrange the apples:
-
Once the caramel is ready, remove the skillet from heat.
-
Carefully arrange the apple halves or quarters in a circular pattern, packing them tightly. They will shrink as they cook, so don't be afraid to overlap them slightly.
-
Allow the apples to cook in the caramel for about 10 minutes over medium-low heat, turning them gently once or twice so they caramelize evenly. Be cautious while turning, as the caramel will be hot!
4. Prepare the puff pastry:
-
While the apples are caramelizing, roll out your puff pastry on a lightly floured surface to a size that will fit over the apples in the skillet.
-
Poke a few holes in the pastry with a fork to allow steam to escape during baking.
5. Assemble the Tarte Tatin:
-
Once the apples are nicely caramelized, remove the skillet from heat.
-
Gently place the rolled-out puff pastry over the apples, tucking in the edges around the apples.
-
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed up.
6. Invert and serve:
-
After baking, remove the skillet from the oven and let it cool for about 5 minutes (but not too long, as the caramel can harden).
-
Carefully invert the Tarte Tatin onto a serving plate. Use a plate that’s larger than the skillet to catch any excess caramel.
-
Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
