Hi friends,
The apple is truly the fruit of the end of the year, even though it’s available in every season. I must admit that it’s during the fall when I love to work with them in all their varieties!
Naturally, the Tatin tart is a recipe that immediately comes to mind. So let’s get started!
This is not my first Tatin tart.
So far, the blog has featured only one recipe for Tatin tart (apple): Philippe Conticini’s Tarte Tatin. He is one of my influences in pastry-making!
The chef’s recipe is absolutely delicious, but I wanted to offer you something even simpler and more accessible—hence the version I’m sharing today.
I’ve also previously suggested a Tatin log with cocoa beans, my Tatin tartlets with whipped cream, and my Tatin-style apple cake. These are all sweet recipes…
And what about savory?
Should I say sweet-savory? It would be a shame to overlook the savory versions of Tatin tart that are just as delightful…
As a reminder, you can find on the blog the shallot Tatin tart, the cherry tomato Tatin pie (which might be my favorite), the pepper Tatin tart (almost as good), and the red cabbage and burrata Tatin pie (perhaps the most surprising…). You now have options for every season! Not bad, right?
With all this, you have a variety of meal ideas awaiting you…
The origin of Tarte Tatin
It is one of the rare specialties that is truly recognized nationally (and even internationally) from my region of adoption, Loir-et-Cher in the Centre Val de Loire. It certainly warrants sharing the origin of this recipe, which originated from an… accident!
The story of this iconic dessert of French pastry is tied to Lamotte-Beuvron, in Loir-et-Cher.
It is said to have been created by the Tatin sisters, Caroline and Stéphanie, who ran a hotel-restaurant in the late 19th century. According to the most prevalent legend, Stéphanie, whether rushed or distracted, forget to place the dough at the bottom of the mold before adding the caramelized apples in butter and sugar into the oven. To correct her mistake, she simply placed the dough on top and put it back in the oven.
The upside-down dessert surprised the customers… and it became an immediate success. Later, Parisian chefs popularized the recipe, which has since become a classic of French pastry.
The choice of dough
This is a crucial element of this recipe, even though Stéphanie Tatin initially forgot it!! 😉
My preference is for puff pastry. When I’m pressed for time, I often use my quick puff pastry. It’s a reliable alternative that works wonderfully. Its buttery flavor perfectly complements the caramelized apples. This is indeed the pastry I used here.
You could also opt for a shortcrust pastry, a sweet pastry dough, or another sablé pastry if you prefer. It’s entirely up to you…
In any case, avoid using store-bought dough. This recipe consists of few elements, and each one must be flavorful. Don’t skimp on the dough, especially since the options I’ve provided are all easy and quick to prepare…
How to enhance your Tatin tart?
I love to indulge in my Tatin tart « as is, » without any additions. The caramelized juice that seeps from it is enough for me to fully appreciate this dessert.
However, you don’t have to follow my approach! Enjoy it with a dollop of crème fraîche, lightly sweetened whipped cream, or vanilla ice cream for an extra indulgence. I must admit, it’s delicious that way too!!
The necessary utensils:
You won’t need anything overly complicated here…
A mixing bowl or a large salad bowl,
A rolling pin,
A baking mat,
A sauté pan (preferably oven-safe)
And a 24 cm (9.5 inch) mold if your sauté pan isn’t oven-safe.
There you go, you’re ready! I’ve covered everything. Let’s head to the kitchen, put on our aprons, and create a delicious Tarte Tatin!
The recipe, Chef!
Tarte Tatin
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Loading...Ingredients
- Puff pastry
- 200 g of flour T45 or T55
- 200 g of very cold butter
- 1/2 teaspoon of salt
- 100 g of very cold water
- Tatin
- 6 apples
- 120 g of granulated sugar
- 120 g of butter
- Fleur de sel
Instructions
Puff pastry
Put the ingredients in the freezer for 5 minutes.
Put the flour, the butter cut into cubes, and the salt in your "cul-de-poule" bowl.
Mix while pouring the water in a thin stream until the flour is incorporated while still having large pieces of butter.
Place the dough on a floured work surface.
Flatten the dough with a rolling pin and create a rectangle measuring 15 cm by 45 cm.
Fold the right third of the dough over the center, then the left third until you have a square.
Turn the dough a quarter turn. Roll out the dough to form a rectangle of approximately 15 cm by 45 cm. Fold the right third of the dough over the center, then the left third.
Repeat 3 or 4 times.
Refrigerate for ideally 1 or 2 hours.
Tatin
Pour the sugar into your saucepan and heat it over medium/high heat. You will thus make a dry caramel.
When it becomes amber, add the butter and mix well.
Off the heat, arrange your apple wedges in the pan, packing them in as tightly as possible.
Cook for 10 minutes over medium heat.
Meanwhile, preheat your oven to 190 degrees.
Roll out your puff pastry and cut a circle with a diameter of 25 cm.
Remove the saucepan from the heat.
Place the disk of puff pastry and fold the dough well along the edges.
Put the saucepan in the oven and bake for 45 minutes.
Let the tart cool for 10 minutes before turning it out onto your serving dish.
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