Tarte Tatin is a revered French upside-down pastry in which fruit (typically apples) are caramelized in butter and sugar before the tart is baked. This recipe uses simple, quality ingredients to create a dessert with a perfectly caramelized top and a buttery, crisp crust. The use of Pink Lady apples provides a delightful balance of sweetness and tartness, making this classic dish a sure hit for any occasion.
Why You’ll Love This Tarte Tatin
This Tarte Tatin stands out for its elegant simplicity and exceptional flavor. The process of caramelizing the apples directly in the pan melds their natural sugars with butter into an irresistible filling, all topped with a light, flaky crust. This dessert not only tastes heavenly but also makes a beautiful presentation when flipped onto a plate, showcasing the glossy caramelized apples on top.
Perfect Occasion for This Tarte Tatin
Tarte Tatin is perfect for a sophisticated dessert after a dinner party or a special family meal. It’s also a great choice for holidays and celebrations, offering a show-stopping alternative to traditional pies and cakes. Serve it warm with a scoop of vanilla ice cream for an extra indulgent experience.
Baking Tips
- Butter Temperature: Ensure your butter is cold when making the dough to help achieve a flaky crust.
- Caramelization Watch: Keep a close eye on the apples as they caramelize to avoid burning the sugar.
- Flipping Technique: Be careful when inverting the tart; use oven mitts and a plate slightly larger than the tin for a smooth flip.
Ingredients:
- For the Dough:
- 200g all-purpose flour
- 100g unsalted butter, diced and kept cold
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 30g ice-cold water
- For the Filling:
- 1kg Pink Lady apples (Golden can also be used)
- 75g unsalted butter, room temperature
- 100g granulated sugar
Instructions:
- Prepare the Oven and Dough:
- Preheat your oven to 180°C (356°F).
- In a food processor, combine flour, sugar, and salt. Pulse to mix.
- Add the cold butter cubes. Pulse until the mixture resembles coarse crumbs.
- Gradually add the cold water and pulse just until the dough starts to come together.
- Turn out the dough onto a floured surface and roll into a circle about 4mm thick.
- Prepare the Apples:
- Peel, core, and quarter the apples.
- Assemble the Tart:
- In a 23 cm cake tin, spread a layer of butter evenly on the bottom, then sprinkle with sugar.
- Arrange the apple quarters on top in a circular pattern.
- Sprinkle with 1 tbsp of sugar and dot with small pieces of butter.
- Cook on high heat on the stove for 7 to 10 minutes, until the sugar starts to caramelize.
- Remove from heat, and carefully cover the apples with the dough, tucking the edges inside the tin.
- Baking:
- Make a small hole in the center of the dough for steam to escape.
- Bake in the preheated oven for 30 minutes.
- Inverting the Tart:
- Place a large plate over the cake tin and carefully flip both to invert the tart.
- Let cool for 15 minutes before serving.
Serve this beautiful Tarte Tatin warm, ideally with a scoop of vanilla ice cream, and enjoy a classic French dessert that’s as impressive as it is delicious!
