Tarte Tatin

Tarte Tatin is a rustic French apple pie with the apples making the charming shape of a big flower. It has ony oe crust, on the bottom, but is baked upside down It is known for it's rich caramel filling and is made mostly on the stove in an iron skillet or tart pan then baked just enough to brown the crust.

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Planning

  • Prep Time:

    15 minutes

  • Bake/Cook Time:

    15-20 minutes

  • Chill/Set Time:

    15 minutes

  • Servings:

    12-16

Preparation

  • Materials

    Cast Iron Tart Pan or Skillet
    Knife, Peeler, Cutting Board
    Mixing Bowl
    Hand Whisk
    8” cast iron pan
    Pastry Mat

  • Prep

    Peel and half one apple. Set one half aside and quarter the rest of the apples. Put the apples in a bowl and add 1 cup of granulated sugar and enough lemon juice to cover the apples. Cover the bowl of apples with a lid or plastic wrap and let it sit in the refrigerator overnight or up to 2 days to macerate.

    Freeze 1 stick of butter
    Set 1 stick of butter out to soften to room temperature
    Set the egg out to bring to room temperature
    Mix the spices: cinnamon, nutmeg, and clove together
    When ready to bake, preheat the oven to 400F.

  • Oven/Stove

    Stove on medium heat
    Oven at 400F for 10-20 minutes

  • Shopping List

    Apples - 3-6 large
    Pastry Flour (T55)
    Granulated Sugar (Fine)
    Brown Sugar
    Cornstarch
    Sea Salt
    Lemon - 1 large
    Butter
    Egg
    Vanilla Extract
    Cinnamon, Nutmeg, Clove
    Grand Marnier
    Puff Pastry (Optional)
    Walnuts (Optional)

Ingredients

  • Crust: Pate Sucree

    ½ C (60g) Pastry flour (T55)
    Granulated Sugar 30g (¼ cup)
    Sea Salt - a pinch
    Vanilla 5g (1 tsp)
    Butter (frozen) 30g ¼ cup
    Egg - 1 large

    NOTE: An alternative is puff pastry for the crust

  • Caramel Sauce

    Brown Sugar 110g (½ cup)
    Butter 10g (2 tsp)
    Vanilla Extract 5g (1 tsp)
    Lemon Juice 15g (1 tbsp)
    Grand Marnier 10g (2 tbsp)
    Cornstarch - a sprinkling
    Cinnamon 1 tsp
    Nutmeg 1/8 tsp (a pinch)
    Clove 1/8 tsp (a pinch)

  • Tart Tatin

    Apples, 6 large

Steps

  • Crust: Pate Sucree

    STEP 1: DRY INGREDIENTS
    Add all dry ingredients to a bowl and blend with a whisk

    STEP 2: BUTTER
    Cut the frozen butter into tiny pieces and scatter through flour mixture, then go through the mixture with a pastry cutter to make sure the butter is incorporated in small distinct bits.
    Note: Use cold utensils, not your hands.

    STEP 3: EGG
    Lightly whip the egg and add vanilla

    STEP 4: MELANGE
    Mix egg mixture into flour mixture with a pastry cutter and spatula. This is to keep the butter cold. Only work it enough to mix the ingredients well. kneading by hand

    STEP 5: FROM CRUST
    Turn the dough out onto a lightly floured pastry mat. Now you can knead by hand as needed to form a ball. Press the ball with your hand into a round disc. Press to make the disc larger, then roll it out to approx 10” circle. Cover in plastic wrap or wax paper and set in the refrigerator until you are ready for it.

  • Caramel Sauce

    STEP 1: HEAT
    Heat an 8” cast iron pan on medium heat. Butter the bottom and sides of the pan then coat the pan with granulated sugar.

    STEP 2: SWIRL
    The sugar, as well as the butter, will begin to melt. Swirl the pan to keep it moving, but do not stir.

    STEP 3: LIQUEUR
    Add the Grand Marnier and continue swirling over medium to low heat until golden.

    Adjust the temperature control and lift the pan as needed so it does not get too hot - but hot enough to get it up to 320F as soon as possible without burning it. It should remain liquid.

    NOTE: Sugar caramelizes at 320F. If you go too slowly, it will harden. If you go too fast, it will burn. Be patient and pay attention.

  • Tart Tatin

    STEP 1: APPLES
    Place the Apples in the Pan in a Flower Shape
    Remove the pan of caramel from the heat and place the apple quarters around the edge of the pan in a petal shape and one half an apple in the middle- like a flower.

    Place the center half apple hollow side facing down, round side up. .
    Place the apple quarters on their side, nested one to the other so they support one another.

    STEP 2: COAT WITH CARAMEL
    Swirl the pan and get the apples coated well with the caramel sauce and butter. There should just be a little light bubbling and steam.

    STEP 3: SPICES
    Sprinkle lightly with cinnamon mixture

    STEP 4: PIE CRUST
    Wrap the crust dough around a rolling pin and lay it over the top of the pan. Unroll it to place the crust over the top of the pan. Tuck edges of the crust into the sides of the pan gently with a wooden or plastic spatula so the crust hugs the apples together.

    STEP 5: BAKE
    Bake in the oven at 350F until the crust is golden and firm.(15-30 minutes).

    STEP 6: OVEN OFF
    Turn off the oven and crack the door 4’-6” with a fan blowing in. Let it sit in the oven for 15 minutes.

    STEP 7: COOL DOWN.
    Remove the pan from the oven and set it on the countertop. Watch it and don’t let it get too cool. It must be very warm, not room temp. But not so hot you could burn yourself.

    STEP 8: UPSIDE DOWN.
    Place your serving plate for the tart on top of the pan, covering it securely. Get a good grip with your oven mittens. There are two ways 1) one hand on bottom of the pan and the other on bottom of the plate - be careful - they can slip when you flip. 2) Clap pan and plate together with your mittened hands on each side. Now flip it and set the plate/pan down on the countertop. Lift the pan gently with two mittens watching for pieces stuck to the pan. Try to dislodge them with a knife, frosting spatula, or silicone spatula then remove the pan.

    SERVING
    Cut into wedges to plate and serve with whipped cream or ice cream.

Notes

STORING
Store tarte tatin in an airtight container in the refrigerator. Heat before serving.

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