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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.
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.
Last modified on: October 30th 2015
For 1 tart, you will need:
- 1
1 kg apple - 2
60 g butter - 3
120 g caster sugar - 4
1 puff or flaky pastry (pâte feuilletée) - Total weight: 1,410 grams
Times for this recipe
Preparation
30 min.
Cooking
50 min.
All in all
1 hour 20 min.
When should you start or finish this recipe?
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Step by step recipe
Stage 1 - ⌛ 5 min.
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.
Cut a circle of puff pastry the same diameter as your pan, prick all over and put back in fridge.
Stage 2 - ⌛ 10 min.
Peel 1 kg apple, cut into 4 or 8 according to size, remove core.
Stage 3 - ⌛ 10 min.
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.
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.
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).
Leave to cook until sugar caramelises.
Preheat oven to 356°F (180°C).
Stage 5 - ⌛ 15 min.
After about 10 minutes, sugar will start to caramelise and apple juice boil.
Stage 6
The apples are sufficiently cooked when sugar around the edge of the pan is a light caramel colour.
Stage 7 - ⌛ 5 min.
Put pan in the oven for 5 minutes.
Stage 8 - ⌛ 3 min.
After these 5 minutes, remove and put puff pastry on top.
Stage 9 - ⌛ 20 min.
Put back in the oven for about 20 minutes.
Stage 10
Remove from oven when puff pastry is golden brown.
Stage 11 - ⌛ 5 min.
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.
You should do this operation whle hot, otherwise apples stick on the bottom of the pan during cooling.
Stage 12 - ⌛ 1 min.
Turn over smartly...
Stage 13 - ⌛ 1 min.
... then remove pan: your Tatin is a success!
Stage 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.
Keeping: Once cooked, a few minutes.
Source: Home made but after a recipe by Gaston Lenôtre.
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 8 g RDI=12 % | 77 g RDI=29 % | 59 g RDI=81 % | 171 kcal RDI=9 % | 720 kJ RDI=9 % |
| Whole recipe | 113 g RDI=175 % | 1,088 g RDI=411 % | 837 g RDI=1,148 % | 2,425 kcal RDI=121 % | 10,154 kJ RDI=121 % |
How much will it cost?
For 1 tart
2.75 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Apple
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Two-cheese quicheChicken and mushroom pieMini lemon millefeuillesChicken pieStrawberry feuilleté See all 72 other
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The 5 comments already posted on this recipe
Or maybe you can suggest some way to accomplish that hard caramel?
One of the only possibilities I can see would be to place a thin disc of caramel on top of the tart once it has been turned out, which would have been cooked separately and in advance.
A thin disc of caramel, or broken caramel for that matter, would be easier to make.
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