Learn how to make delicious French Tarte Tatin. While the tarte Tatin is a classic, it is above all a delight! This is an inverted pie, which allows the apples to caramelize perfectly as you pour them into a thin blanket of puff pastry. The variations are endless, but the original recipe is still our favorite. Photo credit: © Eatwell101.com
Ingredients for The French Apple Tarte Tatin Recipe
For a pie:
- 1 pastry
- 100 g butter
- 1.5 kg of Golden apples
- 100 g brown sugar
Directions
1. Peel and core the apples.
2. Cut apples into quarters
3. Place the pan on the pastry and cut the dough to obtain a circle slightly larger than the diameter of the mold (plus or minus 1 cm)
4. Generously butter the inside of a mold with 100 g of butter. Use a mold that supports being placed directly on a source of heat
5. Sprinkle the inside of the pan with half the brown sugar
6. Arrange the apple quarters at the bottom of the pan
7. Cover apple slices with the remaining sugar
8. Place the pan directly on a low heat and allow it to start caramelizing. Caramelize for 20 minutes until apples become light blonde
9. Then bake for 30 minutes in a preheated 180 °
10. Remove the pan from the oven and cover with the pastry, being careful when trying to insert the extra dough between the apples and the edge of the mold
11. Place the pie back in the oven at 180 degrees for about 15 to 20 minutes, until the pastry is crisp and golden.
12. Out and let cool for 15 minutes.
13. Turn out but do not return
14. Replace the pan on a medium low for 5 minutes to soften the caramel
15. Return on a plate and serve warm.
Ideas, tips & tricks
Make sure to use very good butter, as it greatly influences the taste of caramel apples’ development.
Although purists feel that the Tarte Tatin is sufficient on its own, we like to accompany it with a little whipped cream or vanilla ice cream to create a hot-cold contrast. Finally, we must also confess that we find it hard not to buckle in the Calvados.
Lovers of biscuits can also use this delicious Belgian biscuit, reduced to powder, and add sugar. A bit of cinnamon also marries well with apples.
A bowl of cider is the perfect little refreshment to accompany this wonderfully tart.
You can also make this recipe with the pastry.
Personally, I prefer the pastry, but I am unable to say what the real Tatin is: the puff pastry dough or the broken one? — Also Read: Quiche Leek and Bacon recipe
French Apple Tarte Tatin
Learn how to make a delicious French Apple Tarte Tatin for dessert with simple ingredients.
- 1 pastry
- 100 g butter
- 1.5 kg of Golden apples
- 100 g brown sugar
Instructions
- Peel and core the apples.
- Cut apples into quarters
- Place the pan on the pastry and cut the dough to obtain a circle slightly larger than the diameter of the mold (plus or minus 1 cm)
- Generously butter the inside of a mold with 100 g of butter. Use a mold that supports being placed directly on a source of heat
- Sprinkle the inside of the pan with half the brown sugar
- Arrange the apple quarters at the bottom of the pan
- Cover apple slices with the remaining sugar
- Place the pan directly on a low heat and allow it to start caramelizing. Caramelize for 20 minutes until apples become light blonde
- Then bake for 30 minutes in a preheated 180 °
- Remove the pan from the oven and cover with the pastry, being careful when trying to insert the extra dough between the apples and the edge of the mold
- Place the pie back in the oven at 180 degrees for about 15 to 20 minutes, until the pastry is crisp and golden.
- Out and let cool for 15 minutes.
- Turn out but do not return
- Replace the pan on a medium low for 5 minutes to soften the caramel
- Return on a plate and serve warm.
Recipe Notes
- Make sure to use very good butter, as it greatly influences the taste of caramel apples' development.
- Although purists feel that the Tarte Tatin is sufficient in itself, We like to accompany a little whipped cream or vanilla ice cream to create a hot-cold . Finally, we must also confess that we find it hard not to buckle in the Calvados.
- Lovers of biscuits can also use this delicious Belgian biscuit, reduced to powder, and add sugar. A bit of cinnamon also marries well with apples.
- A bowl of cider is the perfect little refreshment to accompany this wonderfully tart.
- You can also make this recipe with the pastry.
- Personally, I prefer the pastry, but I am unable to say what the real Tatin is: the puff pastry dough or the broken one?
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