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Tart Tatin

Tart Tatin

Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so that the apples are on top. Apples with caramel and crispy puff pastry taste amazing.

The classic recipe uses shortcrust pastry (pâte brisée), but in this version I prefer to use puff pastry (pâte feuilletée). It's a quite easy recipe, the only difficulty is the "turning over" of the hot tart, always a tricky moment.

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Last modified on: October 30th 2015

For 1 tart, you will need:

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How long does it take?

Fulfillment
PreparationCookingStart to finish
27 min.50 min.1 hour 17 min.
Preservation:
Once cooked, a few minutes.
At what time?
Work this out...

Step by step recipe

Stage 1
5 min.
Tart Tatin : Photo of step #1 You will need a pan or tin which can go both on the hob and in the oven, preferably non-stick.

Cut a circle of puff pastry the same diameter as your pan, prick all over and put back in fridge.
Stage 2
10 min.
Tart Tatin : Photo of step #2 Peel 1 kg apple, cut into 4 or 8 according to size, remove core.
Stage 3
10 min.
Tart Tatin : Photo of step #3 Melt 60 g butter in your pan over medium heat, add 120 g caster sugar.

It might seem to you that there is a lot of butter, but don't worry, it's normal: the apples will absorb most of it.
Stage 4
2 min.
Tart Tatin : Photo of step #4 Put apple quarters into melted butter, packed together as closely as possible.

Leave to cook until sugar caramelises.

Preheat oven to 356°F (180°C).
Stage 5
15 min.
Tart Tatin : Photo of step #5 After about 10 minutes, sugar will start to caramelise and apple juice boil.
Stage 6
Tart Tatin : Photo of step #6 The apples are sufficiently cooked when sugar around the edge of the pan is a light caramel colour.
Stage 7
5 min.
Tart Tatin : Photo of step #7 Put pan in the oven for 5 minutes.
Stage 8
3 min.
Tart Tatin : Photo of step #8 After these 5 minutes, remove and put puff pastry on top.
Stage 9
20 min.
Tart Tatin : Photo of step #9 Put back in the oven for about 20 minutes.
Stage 10
Tart Tatin : Photo of step #10 Remove from oven when puff pastry is golden brown.
Stage 11
5 min.
Tart Tatin : Photo of step #11 Now for the tricky bit: use oven gloves to protect your hands and put serving plate on top of Tatin tart.

You should do this operation whle hot, otherwise apples stick on the bottom of the pan during cooling.
Stage 12
1 min.
Tart Tatin : Photo of step #12 Turn over smartly...
Stage 13
1 min.
Tart Tatin : Photo of step #13 ... then remove pan: your Tatin is a success!
Stage 14
Tart Tatin : Photo of step #14 At my opinion, nothing goes better with warm tart Tatin than a little whipped cream (crème chantilly).

Remarks

The recipe for Tart tatin comes from central France, via the pretty story of the Tatin sisters who ran a restaurant in Lamotte-Beuvron and invented the famous recipe, which now bears their name.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made but after a recipe by Gaston Lenôtre.

More recipes?

This recipe use (among others)
AppleApple: You can check-out other recipes which use it, like for example: Cochelin d'Evreux, Windfall apple jelly, Stewed apple (compote), Rolled chestnut and apple brioche, Baked apples from St Aubin le Vertueux, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Galette Charentaise, Cannelés, Apple crisps, Two-coloured chocolate-orange tart, Hazelnut and orange cake, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Crispy prawn rolls, Sautéed green vegetables, Flamiche, Potatoes with prawns, Melting Epoisses on toast , ... All
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Pissaladière with puff pastry, Peach and verbena feuilleté, Vegetable pie, Ham "friand" pie, Little caramelized peach tarts, ... All

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