Tarte Tatin

Photo: Tarte Tatin

TOTAL TIME: 1 hr 55 min
Prep: 10 min
Inactive Prep: 25 min
Cook: 1 hr 20 min
 
YIELD: 8 to 10 servings
LEVEL: Easy

ingredients

PASTRY:
  • 1 cup/2 sticks/250 g butter, cut into pieces
  • 1/3 cup/80 ml ice-cold water
  • 1 teaspoon vanilla
    FILLING:
    • 2 cups/400 g sugar
    • 1 round of pastry
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    For the pastry: Put the flour, sugar and salt in a large bowl. Add the butter pieces and pinch with the fingers to create a crumb texture. Make a well in the middle, and pour in the water and vanilla. Quickly work in the flour to create dough. Do not over-mix. Divide into 2 disks, wrap in plastic and refrigerate 15 minutes before rolling out.

    Preheat the oven to 400 degrees F (200 degrees C).

    For the filling: Peel, core and halve the apples. Set a 12-to-14-inch/30-to-36-cm tarte tatin pan on the stove and put in the butter and sugar. Let them melt together, going from slushy, to stiff, to mealy, to liquid caramel in about 20 minutes.

    Lay in the apple halves upright in concentric circles. You can use a wooden spoon laid across the pan to brace them. Pack them as tightly as you can, and when no more apples fit, know that two to three more halves will eventually, because apples shrink as they cook. So, keep some extra halves at the ready to poke in when gaps appear. Cook the apples in the pan for about 20 minutes.

    The apples will be caramelized on one side. Using a fork and spoon, turn them over to caramelize the other side. If they break up as you do this, don't worry because the good side will be facing up when you flip the tart out. Continue cooking, about 20 minutes more, until the apples are fully caramelized.

    Remove the pan from the heat. Lay the pastry round on top and tuck it into the edges like a blanket. Now, slip the pan into the oven and bake until the crust is golden and crisp, 15 to 20 minutes. Remove from the oven and let cool about 10 minutes before turning out.

    Or, wait until just before serving so the crust stays crisp. Warm the tart in its pan on a burner until it moves. Then, flip it onto a platter.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    5

    Newest Ratings and Reviews

    Read all 1 reviews

    • on February 19, 2012

      Flag

      My husband and I enjoyed the Tarte Tatin by Laura Calder but the amount of sugar was shocking. We reduced it from 2 cups to 3/4 cup and it was delicious. We used Granny Smith apples and the balance of fruit and sugar was just right

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.