Tart Tatin

Step by step recipe:

  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.
  2. 10 min.Tart Tatin : Photo of step #2
    Peel 1 kg apple, cut into 4 or 8 according to size, remove core.
  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.
  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).
  5. 15 min.Tart Tatin : Photo of step #5
    After about 10 minutes, sugar will start to caramelise and apple juice boil.
  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.
  7. 5 min.Tart Tatin : Photo of step #7
    Put pan in the oven for 5 minutes.
  8. 3 min.Tart Tatin : Photo of step #8
    After these 5 minutes, remove and put puff pastry on top.
  9. 20 min.Tart Tatin : Photo of step #9
    Put back in the oven for about 20 minutes.
  10. Tart Tatin : Photo of step #10
    Remove from oven when puff pastry is golden brown.
  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.
  12. 1 min.Tart Tatin : Photo of step #12
    Turn over smartly...
  13. 1 min.Tart Tatin : Photo of step #13
    ... then remove pan: your Tatin is a success!
  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.

Source:

Home made but after a recipe by Gaston Lenôtre.

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