Tarte Tatin

By Cookbook Directory

Recipe overview

80 minutes | 30 minutes | 170 minutes

A classic French dessert with caramelized apples baked under a crisp puff pastry crust. This recipe guides you step-by-step to create a perfect Tarte Tatin.

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Serves:
Dessert
French
Treat
Tart
Desert
DinnerParty

Ingredients

  • 300 g - Puff Pastry
  • 10 g - Plain Flour
  • 6 medium-sizeds - Braeburn Apples
  • 100 g - Caster Sugar
  • 85 g - Unsalted Butter
  • Creme Fraiche (for serving, or vanilla ice cream, as desired)

Instructions

  1. Lightly dust your work surface with plain flour.

  2. Roll the chilled puff pastry into a round shape, about 3mm thick.

  3. Use a 24cm plate or template to cut a 24cm circle from the pastry.

  4. Gently prick the entire pastry circle all over with a fork.

  5. Place the pastry circle onto a baking sheet. Cover it with cling film. Freeze the pastry while you prepare the apples.

  6. Preheat your oven to 180°C (160°C fan or Gas Mark 4).

  7. Peel all 6 apples. Cut each apple into quarters. Remove the core from each apple quarter.

  8. Take a flameproof 20cm ceramic Tatin dish or a 20cm ovenproof heavy-based frying pan.

  9. Add 100g of caster sugar to the dish or pan.

  10. Place the dish or pan over medium-high heat on your stovetop. Cook the sugar for 5 to 7 minutes, stirring occasionally.

  11. The sugar will melt and turn into a dark amber caramel syrup. It may start to lightly smoke.

  12. Remove the dish or pan immediately from the heat. Carefully stir in 60g of diced, chilled butter. Be careful as the caramel will bubble.

  13. To assemble, arrange the apple quarters very tightly in the caramel. Place them rounded-side down around the outer edge of the dish first. Then, fill the middle with more apple quarters, keeping them tightly packed.

  14. Gently press the apples down with your hands to remove any gaps.

  15. Melt the remaining 25g of butter. Brush this melted butter evenly over the arranged apples.

  16. Place the dish with the apples into the preheated oven. Bake for 30 minutes.

  17. Carefully remove the dish from the oven.

  18. Take the frozen puff pastry disc from the freezer. Place it directly on top of the hot baked apples. The pastry will defrost quickly.

  19. Gently tuck the edges of the pastry down inside the dish, around the apples.

  20. Use a small knife to prick a few small holes in the pastry. This allows steam to escape during the final baking.

  21. Return the dish to the oven. Bake for an additional 40 to 45 minutes.

  22. The pastry should become golden brown, puffed, and crisp.

  23. Remove the Tarte Tatin from the oven. Let it cool at room temperature for 1 hour. This is important for the caramel to set.

  24. After cooling, run a knife carefully around the edge of the tart, inside the dish. This helps loosen the tart.

  25. Place a large serving plate over the top of the dish. Choose a plate with a slight rim to catch any juices.

  26. Holding the dish and plate together, carefully invert the tart onto the serving plate.

  27. Serve the Tarte Tatin immediately with crème fraîche or vanilla ice cream, as desired.