Tarte Tatin was created by accident by the Tatin sisters in their hostel in Lamotte-Beuvron in the 19th century. This upside-down apple and caramel cake is one of the most elegant and simple desserts in French pastries. The bitter caramel with the butter and the shortcrust pastry make an absolutely perfect combination.
Mediterranean
Inverted apple and caramel tarte tatin
Classic French tarte tatin: apples caramelized in butter and sugar under a sheet of shortcrust pastry, inverted when serving.
- France
- Dessert
- Light
- medium
20 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 3 g
- Fiber 3 g
- Carbohydrates 44 g
- Fat 18 g
- Sodium 140 mg
Story behind the dish
Preparation
Inverted apple and caramel tarte tatin is a preparation from France with medium difficulty. Reserve about 60 minutes in total (20 for mise en place and preparation, 40 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of Golden or Reineta apples.
- Have ready: 100 g of sugar.
- Have ready: 80 g of butter.
- Have ready: 1 teaspoon cinnamon.
- Have ready: For the dough: 200 g flour, 100 g cold butter, 2 tablespoons cold water, 1 teaspoon sugar, pinch salt.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Prepare the dough: mix flour
Prepare the dough: mix flour, salt and sugar; rub cold butter until sandy. Add water; ball shape. Refrigerate 30 min. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. Watch the exact point indicated; An extra minute can alter the result.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
-
Peel and quarter the apples
Peel and quarter the apples. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
In oven-safe frying pan (24 cm)
In an oven-safe frying pan (24 cm), heat sugar and butter until golden caramel. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Place apples in caramel; kitchen 10 min
Place apples in caramel; cook 10 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Stretch the dough over the apples
Stretch the dough over the apples, tucking the edges inside. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
-
Bake at 190 °C for 25-30 minutes until the dough is golden.
Bake at 190 °C for 25-30 minutes until the dough is golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Turn immediately onto plate
Immediately turn onto a plate. Serve warm with crème fraîche. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Don't overcrowd the pan: the oil should be hot but not smoking.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.