The apple tarte Tatin is a wonderful pastry that has managed to carve out a special place in French cuisine. This reinterpretation of the traditional apple tart owes its name to its creators, the Tatin sisters, who accidentally cooked caramelized apples under their shortcrust or puff pastry before flipping everything to get this famous upside-down tart. Its preparation may seem complex, but by following the tips and advice given here, you can make this great classic with aplomb.
Before starting, here are the necessary ingredients:
- Apples : 6 to 8 medium apples
- Shortcrust or puff pastry: 1
- Sugar: 150 grams
- Butter: 75 grams
- Cinnamon (optional): 1/2 teaspoon
The secret behind delicate caramelization
To achieve the perfect apple Tarte Tatin, one of the crucial steps is to master the technique of caramelizing the apples. Indeed, if this operation is not carried out correctly, your dessert may be too sugary or too liquid, or even have a bitter taste. To avoid these pitfalls, it is appropriate to equip yourself not only with good apples, such as Golden or Reine des Reinette, but also to take some precautions during cooking!
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Cook the apples in butter and sugar
After peeling, cutting, and removing the seeds from your apples, sauté them in a pan with butter and sugar. Stir regularly to achieve a uniform color. The sugar and butter mixture will caramelize to deliciously coat the apple quarters.
Use a suitable pan or mold
For the Tarte Tatin, the choice of mold is essential. It must be both oven-resistant, large enough to accommodate your apples (plan on about 8 apples) and allow for the creation of a caramel that doesn’t stick too much to the sides. Cake pans or cast iron pans are particularly recommended.
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A shortcrust or puff pastry?
Do you prefer your Tatin pie with a well-sanded and crunchy dough or rather light and airy? The answer lies in the type of dough you choose to use:
Shortcrust Pastry
The original recipe for the apple Tatin pie calls for the use of shortcrust pastry, which brings a more rustic side to this upside-down pie. For this:
- Flour: 250 grams
- Cold butter: 125 grams, cut into small pieces
- Cold water: about 50 ml, adjust according to consistency
- Salt: 1/2 teaspoon
Then let it rest for 30 minutes before carefully rolling it out and covering the mold containing the cooked and still hot apples.
Puff Pastry
If you prefer a lighter dough, the puff pastry is perfect for making your apple Tatin tart. For this:
- Flour: 250 grams
- Cold butter: 200 grams, including 150 grams cut into small pieces for the puff pastry
- Cold water: approximately 120 ml
- Salt: 1 teaspoon
Just spread it thinly and garnish with the caramelized fruits. As simple as it may seem, it nevertheless yields a result that is as delicious as it is aesthetically pleasing.
Some tips for making an unforgettable Tatin tart
Unmolding without worries
To make the unmolding easy, remember to generously butter your mold or pan before adding the ingredients. Then wait, in order to let the pie cool after it comes out of the oven, before carefully turning the whole thing over. The combination of the cooled caramel and the adequately greased mold will make this step much less laborious.
Melting or firm apples?
Again, it’s a matter of personal taste, but to get tender apples in the center of your Tatin pie, opt for a long and gentle cooking. Conversely, if you prefer firmer apple pieces, reduce the cooking time accordingly.
The final touch: accompany it with a scoop of vanilla ice cream
Some purists swear by warm Tatin pie, savored alone or with a cloud of cream. However, one thing is certain: serving it with a scoop of vanilla ice cream will delight the taste buds of food lovers and add a touch of freshness to the dessert.
Thus guided, you are now able to make this famous inverted caramelized apple pie. Mastering its various key stages will allow you to impress your guests with this revisited pastry brilliantly blending sweet and tart flavors.