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.
1 hour 20 min.
Easy
3 tarts
4 IngredientsLast modified on: October 30th 2015
For 3 tarts, you will need:
- 1
3 kgs apple - 2
180 g butter - 3
360 g caster sugar - 4
3 puffs or flaky pastry (pâte feuilletée) - Total weight: 4,230 grams
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 50 min.
All in all: 1 hour 20 min.
If you start now, at , you will finish around : ?.Change start time
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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 3 kgs apple, cut into 4 or 8 according to size, remove core.
Stage 3 - 10 min.
Melt 180 g butter in your pan over medium heat, add 360 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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 340 RDI=130 % | 3,260 RDI=310 % | 2,510 RDI=380 % | 7,280 RDI=360 % | 30,460 RDI: 360 % |
| Per 100 g | 8 RDI=3 % | 80 RDI=7 % | 60 RDI=9 % | 170 RDI=9 % | 720 RDI: 9 % |
| Per tart | 110 RDI=40 % | 1,090 RDI=100 % | 840 RDI=130 % | 2,430 RDI=120 % | 10,150 RDI: 120 % |
How much will it cost?
- For 3 tarts : 8.15 €
- Per tart : 2.75 €
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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
Like these other recipes: Alsatian apple tart, Cochelin d'Evreux, Toffee apple upside-down cake, Tatin apples with mascarpone cream, Antoinette's caramelized apple cake, ... See them all 56
Caster sugar
Like these other recipes: Baked Alaska, Flaked almond tart, Pear and strawberry verrine with tiramisu cream, Ciabatta, Apple charlotte with toasted brioche, ... See them all 361
Butter
Like these other recipes: Baked Mont d'Or with diced mixed vegetables, Passion fruit jellies, Little apple and verbena tarts, Cannelés, Pear and chocolate Paris puddings, ... See them all 476
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Verbena flan, Tomato and courgette tart, Express apple tart, Beef Wellington, Two-cheese quiche, ... See them all 72
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The 5 comments already posted on this recipe
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.
PS: Thank you very much for your support of the site
Or maybe you can suggest some way to accomplish that hard caramel?