Apple Tarte Tatin (Tarte Tatin aux Pommes)
Apple Tarte Tatin, also known as Tarte Tatin aux pommes is an easy and delicious French dessert made all year round. It is an upside-down pastry with caramelized apples on top.
- Total Time: 1 hour, 15 minutes
- Yield: 6 1x
- Category: Tarts
- Method: Baking
- Cuisine: French
Ingredients
Scale
For the caramel:
- 1 cup (200 g) granulated sugar
For the tart:
- 7 big apples Golden Delicious
- 1 cup + 2 tablespoons ( 250 g) granulated sugar for the syrup
- 8.8. oz. (250 g) butter for the syrup
- 1 cup + 4 tablespoons (300 g) water for the syrup
- 8.8 oz. (250 g) puff pastry, thawed
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Instructions
- Using a rolling pin, roll the thawed puff pasty out to 5 mm thick. Cut a dough circle using a 9-inch (23 cm) pie pan as a template. Prick it with a fork and set it aside.
- To make dry caramel, place 1/3 of granulated sugar in a saucepan and cook over medium heat. Shake the pan over the stovetop while cooking sugar, but do not use utensils. Add another 1/3 of sugar and swirl the saucepan again. Finally, add the remaining sugar. The caramel must get a beautiful color without becoming quite brown. It takes about 3 to 4 min. Pour the caramel immediately into the bottom of a pie tin 9 inches/23 cm in diameter. Put aside for the caramel to harden.
- To poach apples, peel and cut them in quarters. Remove all seeds using a spoon or melon baller. In a large pot, place water, butter, and sugar and bring to a boil. Add apples and cook them for about 10 minutes. Remove apples when they become translucent. Test the apples' readiness: if the tip of a knife goes in without resistance, the apples are ready. Let them cool down.
- Preheat the oven to 355°F (180°C). Arrange apple quarters on the bottom of the pie mold, placing them on the edges tightly in concentric circles.
- Place a circle of puff pastry on top of the poached apples. Slightly press the edges of the pastry against the sides of the mold. Bake for 45 minutes until the pastry is golden brown.
- Take the tart out of the oven and let it cool down for about 20 to 30 minutes. Then, place a serving platter on top of the mold and flip the tart quickly, using a sharp move. Tarte Tatin is covered with caramelized apples on top, while the puff pastry circle forms a base.
Notes
- Poach apples as one batch or divide apples and poach them in two times. Do not overcook apples!
- Arrange poached apples tightly by pressing them down and against each other.
- If the tart has cooled before serving, bake it at 355°F (180°C) for a few minutes to liquefy the caramel. Then, flip it over and serve.
- The calorie count is calculated approximately and does not include the whole amounts of caramel and poaching syrup ingredients.
- Make-ahead option: You can arrange poached apples on top of the solidified caramel, wrap them with plastic, and keep them in the fridge overnight. The next day, cover apples with puff pastry and bake.
Nutrition
- Serving Size: 1 slice
- Calories: 423
- Sugar: 25.3 g
- Sodium: 183 mg
- Fat: 27.1 g
- Saturated Fat: 11.1 g
- Carbohydrates: 43.8 g
- Fiber: 0.6 g
- Protein: 3.2 g
- Cholesterol: 30 mg