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Recipe

TARTE TATIN

Tarte tatin - A recipe by Epicuriantime.com

serves 8

25 minutes

History of the recipe.
The legendary caramelized apple pie is baked upside-down.
Originally from Sologne, France, in the 19th century, the Tarte Tatin owes its name to two sisters: Caroline and Stéphanie Tatin. According to the versions, the legend tells that the recipe would be the result of a clumsiness (the pie would have been reversed and cooked upside down), of an oversight (the apples would have cooked too long) or would be simply the reproduction of an old solognote specialty. Anyway, victim of its success, the tart became a welcome in Paris in 1926. Served for the first time at Maxim's restaurant, the dessert has since become a classic French dessert!

Ingredients

  • The apples:
    Use Royal Gala, Pink Lady, Grannty Smith or King of the Pippins, the same as Reine des Reinette, Golden Winter Pearmain, Golden Pearmain, or Clarkes Pearmain, a popular 19th century apple, very widely grown in Europe at the time, and versatile for culinary and dessert uses.

    Ingredients for 8 people:
    8 to 10 apples
    150 g (5oz) of unsalted butter
    150 g (5oz) superfine (caster) sugar
    200 g (7oz) of pie crust dough or puff pastry
    cinnamon powder (optional)
    Accompaniment:
    whipped cream or vanilla ice cream (optional)
    Equipment used : A Ø 28 cm (11-inch) Tatin pie mold or a deep copper or stainless flan dish, Spatula, rolling pin, White round serving dish Ø 33 cm(13-inch)

Preparation

  • To make this pie tatin recipe, start by preparing all the ingredients.
    Peel the apples. cut them in quarters and remove the cores and seeds with the tip of a paring knife.
    In a tart tatin mold, put the butter to melt over medium heat. Add the sugar. Mix gently with a spatula until both ingredients are well mixed.
    Make a brown caramel. Let the caramel color to a light golden brown. Remove from fire. (Be careful not to let it darken too much, it will give a bitter taste to your pie.)
    Arrange the half apples very tightly in the warm caramel. Keep them upright. Pack them well.
    Add cinnamon (optional).
    Cook for ten minutes over medium-high heat. Thus, the apples will begin to cook and they will be well mixed with caramel.
    Sprinkle flour over your work surface. Roll dough with a rolling pin 3 or 4 mm (1/4-inch) thick into a disc slightly larger than the diameter of the dish.
    To make sure of the size of the dough disc, I use here a pie circle that is slightly larger (2 to 3 cm) (¾ to 1-inch) than the tarte tatin mold, and I cut the dough all around.
    Lift the dough circle and gently place it on the still hot apples.Tuck the dough edges protruding into the mold. Do not hesitate to push them with your fingers.
    With the tip of a paring knife, make a small chimney so that water vapor can escape during cooking.
    Bake in a hot oven (180-200 ° C) (350–375 F) for 20 to 25 minutes until apples are completely cooked and the crust is golden brown. This cooking time may vary from oven to oven. The dough is cooked when the caramel starts to rise on the sides. When finished, remove the pan from the oven.
    Cover with a serving dish with a light border to collect the juice.
    At the same time, catch both dishes with two dry cloths and turn the set in a fast but controlled movement.
    Beware of splashing!
    Lift the baking dish still hot and you can finally discover this delicious apple tatin tart. Preferably serve warm with a tablespoon of whipped cream or a scoop of vanilla ice cream.
Have you tried the recipe?

Tarte tatin

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Ian(New York, US)says...

Thank you Chef for this delicious recipe.