Caramelized Apple Tarte Tatin: An Essential Recipe

Tarte Tatin, this timeless classic of French pastry, evokes childhood memories and moments of shared indulgence. Its melting caramel, juicy apples, and crispy crust make it an irresistible dessert, perfect for an autumn dinner or a special occasion. Today, I'm sharing my simple and effective recipe for making a Tarte Tatin worthy of the finest pastry chefs.

The story of Tarte Tatin is as delicious as eating it. Legend has it that it was invented accidentally by the Tatin sisters in their hotel-restaurant in Lamotte-Beuvron. A simple mistake in preparation supposedly transformed into a culinary masterpiece. So, don't hesitate to give it a try; even if a small error occurs, it might lead you to create a new delicacy!

Whether you're a seasoned pastry chef or a beginner in the kitchen, this caramelized apple Tatin tart recipe is accessible to everyone. Get ready to wow your loved ones with this marvel of flavors and textures. Follow my step-by-step instructions and you'll create a Tatin tart that's as beautiful as it is delicious.

Ingredients

Serves 6:

• 1 roll of puff pastry (270g)
• 1 kg of apples (Golden Delicious or Pink Lady type), peeled, cored and cut into quarters
• 150g of powdered sugar
• 75g of semi-salted butter
• 1 teaspoon of vanilla extract
• A pinch of salt
• Optional: 1 scoop of vanilla ice cream to serve

Instructions

1. Preheat the oven to 180°C (thermostat 6).
2. In a heavy-bottomed pan, melt the butter over medium heat. Add the sugar and let it caramelize , stirring regularly, until it reaches an amber color. Be careful not to burn the caramel!
3. Add the apple wedges to the caramel. Sprinkle with salt and stir in the vanilla extract. Simmer the apples for about 10-15 minutes, stirring gently, until they are tender and lightly caramelized.
4. Spread the puff pastry over the caramelized apples, letting it slightly overhang the edges of the pan. Fold the edges of the pastry over the apples.
5. Bake for 30 to 35 minutes, or until the pastry is golden brown and crispy.
6. Allow the tarte Tatin to cool in the pan for at least 15 minutes before carefully turning it over onto a serving dish.
7. Serve warm or cold, possibly accompanied by a scoop of vanilla ice cream.

Chef's Tips

For a more intense caramel, use brown sugar.

Feel free to add other spices, such as cinnamon or cardamom, to vary the flavors.

For a crispier crust, brush it with milk before baking.

Conservation

Store your tarte Tatin in a cool place for a maximum of 2 to 3 days. You can also freeze it for longer storage.