Tarte-Tatin: Tatin Pie

Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: The Bread Guy
TOTAL TIME: 1 hr 35 min
Prep: 30 min
Inactive Prep: 20 min
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1/4 cup butter
  • 1 cup sugar
  • 15 golden delicious apples, cored, peeled and quartered*
  • 1 tablespoon vanilla
  • 1 tablespoon baking soda
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Directions

Place a 12-inch nonstick skillet on the stove top on medium heat. Melt the butter with sugar and stir until it starts to caramelize, about 15 minutes. Remove from heat and let cool slightly.

Preheat the oven to 350 degrees F.

In the same skillet, layer the apples in a circular pattern making sure they are tightly placed and cover the whole surface of the pan. Add another layer of apples and cover them with puff pastry dough folding the dough inside the edges of the pan.

Put the tatin pie in the oven and bake for 30 minutes or until the crust is golden brown.

Remove the tatin pie from the oven and let sit for 5 to 10 minutes before flipping the pie.

For Sponge Toffee:
Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved.

Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes. Cook's Note: You can use a candy thermometer or a simple trick: take a spoon and drop a tiny drizzle of the mixture into a bowl of water. If it crystallizes, you've reached the hard crack stage.

Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered.

Let cool for about 30 minutes and break into pieces.

Notes

Tatin dish can be substituted for a skillet.

Golden delicious apples can be substituted by Granny smith or Cortland apples or any other apple that holds when cooked.

Notes

Chocolate Dipped Sponge Toffee: Dip the sponge toffee in chocolate for a homemade crunchy treat.

Sponge Toffee Ice Cream: Mix sponge toffee pieces into prepared ice cream.

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3

Newest Ratings and Reviews

Read all 6 reviews

  • on September 04, 2012

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    Excellent recipe, no embarrassment here folks! I did add two tablespoons of flour to this recipe, to account for any liquid not absorbed. This apple pie turned out lovely, DELICIOUS! Serving this with frenched pork chops (loin cut, green beans with evoo, garlic, fenugreek leaves and S&P to taste. I am a classical chef, I hold a degree from PCI, & affiliate alumni, of FCI (ICC, and Chuck Hughes is one of the few Chefs I actually admire. Can't wait to serve this!

    Thank you, Chef Laura

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  • on March 22, 2012

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    I JUST made this I had to adjust the amount of apples because of pan size but it came out fine. Not a soggy mess. The flavors are super clean.

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  • on August 25, 2011

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    Great flavors. Does not work as a presentable desert. What a waste of time. A standard apple pie doesn't even cool that quick. And you don't have to flip that upside down before you present it ( hopefully not amongst people on the table. I am a huge fan of Chuck, but this recipe is a runny mess if you don't know any better. Do everything the same, except for the puff pastry part. Add that later after you reduce everything on the stove or the oven, first. Let that cool completely, and if it's not sopping wet, add the puff pastry and procede. The apples and caramel should be drier first. Or try a smaller version of the whole thing. This will not work as described. I'm glad I practiced first. Don't embarass yourself with this one till you understand the moisture levels!

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