Apple Tart Tatin Recipe – Tarte Tatin
Check our detailed apple tart tatin recipe and Art of the Home suggestion below. Enjoy and bon appétit!
Apple Tart Tatin Recipe – Tarte Tatin
Apple Tart Tatin Recipe (Tarte Tatin)
by Art of the Home
Ingredients (for 6-8 servings)
- About 6-7 firm apples (type Belle de Boskoop, Braeburn, Calville, or whatever apples you have at home but a firmer variety is preferrable so the apples hold their shapes after cooking)
- 1 sheet of pie dough or homemade pâte brisée
- 2/3 cup of butter
- 2/3 cup of sugar
- 1 sugar vanilla bag (or 1 TBSP of homemade vanilla sugar)
- 1 tsp of cinnamon
Directions
- Preheat oven to 400 °F.
- Wash and peel apple. Cut them in half lengthwise and core them with a small pointy knife. For big apples, you can cut them in quarters.
- Put butter and sugar in round tart pan (with smooth edges and about 2 inches deep). You can also use a shallow enameled cast-iron dish such as this versatile Le Creuset tart tatin dish.
- Melt butter and sugar over high heat until the sugar becomes light blond which indicates that the sugar has started to caramelize. Remove from heat and arrange apples tightly next to each other in a circle. Sprinkle evenly with vanilla sugar and cinnamon then put back on the stove top but this time under low heat. Cook apples for 30 minutes, gently moving the apples from time to time to make sure they don’t stick.
- Remove pan from heat and let cool until the apples are warm. Lay the pie dough on top of the apples and tuck in extra dough inside towards the bottom of the pan (not outwards as you would do with a regular apple tart).
- Bake for 25 minutes and remove from oven. Don’t take the tart out of the pan when it is done cooking otherwise your apples will not stick together! Simply wait until the tart is warm (about 15 minutes). With a thin knife, check that the side of the tart are not sticking, then place a large serving plate on top of your baking dish, and turn it over to unmold. And voilà, your apple tart tatin is ready to enjoy.
- Serve warm or cold.
Art of the Home Suggestion:
- Decoration: You can also add a scoop of vanilla ice cream or a spoon of crème Chantilly (Chantilly cream) for decoration and a special treat, si bon!
From the Art of the Home French Dessert Recipe Box:
Apple Tart Tatin Recipe
Maybe it ‘s because I’m from California, but I have never heard of Any of these types of apples. Lucky though, there is a Farmer’s Market close by today, so I will check it out.
Please post a “print version” of your recipes as well as the full page recipes. It is often inconvenient to have to use two (or more), sheets of paper to download your delicious creations!
Sounds wonderful to me! I think about October when we can breathe & turn on ovens here, that would be delish with a great cup of coffee.
Pat
I’ve always wanted to make one of these. I can’t wait to try it!
Enjoy Darlita. Thank you for your comment!
We have found Braeburn in the US. As far as the Belle de Boskoop and Calville, we find them in French farmers market but not sure about the US. Enjoy your Farmers market in California Pamela!
What size pan do we use? Thanks.
A 9 to10 inch tart pan about 2 inches tall works great – just make sure it is not fluted. Thank you for your question Sue. Enjoy and bon appétit!
Thanks for the response. This is definitely going into my archives.
Sure Sue – great to be in your archives! Enjoy your “tarte tatin”, bon appétit!
Do you have a recipe for pate brisee?
Yes, Marion. Check our pate brisee recipe at: http://artofthehome.com/articles/french-pie-crust-pate-brisee-recipe