So there it is : the famous Tarte Tatin.
As I explained in a mail, I am very fond of this tart. First because it is absolutely delicious. Second, because the tale behind the recipe is hilarious.
Every time I used to make the recipe with my mother, she’d remind me the story:
This recipe is a mistake made by a nun, nun Tatin. The story says the nun was a bit drunk (yes, that’s a typical French story) and making an apple tart. But instead of putting the apples on top of the pastry, she put the apples directly on the bottom of the dish, pastry on top. When coming out of the oven, the result was absolutely incredible.
The recipe is simple (I was made by a drunk woman duh) and very satisfying for a Sunday goûter, served warm with a scoop of vanilla ice cream. Miam. To tell you the truth, the tart disappeared so fast in my family’s stomachs that I completely forgot to take a picture of the final result. So you will have only the picture of the leftovers 🙂
If you want to know what a tarte Tatin looks like, Google is your friend.
Yield: 8 servings – Prep time: 20 min – Cooking time: 30 min
What you’ll need
- A cutting board
- A good cutting knife
- 1 pie dish
- A pan
- A brush
- 1 shortcrust pastry (you can buy it fresh in your local store)
- 6 big apples (or enough to fill up the pie dish)
- 100g of sugar
- 85g of sugar
- 1 egg yolk
Here is my philosophy : use whatever you have in your pantry that is close to the ingredients above if it is more convenient for you. Everyday cooking is fun, it should not be a dictatorship !
Moreover, This is how you create unique recipes which will be yours.
First Pre-Heat the oven to 180°C.
Then quarter, core and peel the apples. Try to cut large quarters!
Put the sugar and the butter in large pan and place over a medium-high heat. Cook the sugar and butter without touching it for 5 mins or until the sugar has totally melted down.
Then add the apple quarters and coat them in the caramel. Let cook for 5 min. Take the apples out.
To assemble the Tarte Tatin, arrange the apple quarters very tightly in a circle around the edge of the tart dish, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps.
Let the sugar and butter cook for a few more minutes until it transforms into a slightly brown caramel. Then brush the fruits with the caramel.
Put the pastry on top of the apples and tuck the edges down the inside of the dish.
Brush the pastry with an egg yolk.
Bake in the oven for 45 mins.
Allow to cool to room temperature for 1 hr before the dish upside down it onto a large serving plate that is deep enough.
Serve with crème fraîche or vanilla ice cream.
*the links of the products I recommend in this article are not affiliated. They are my personal preferences and are only recommendations for cooking beginners.
Author: Emilie Durand
Emilie is a French food lover, proud Parisian and founder of thefrenchwaytohealth.com. On her website, she shares delicious recipes, health tips and tricks. Her goal is to gather and share the habits and rules that have been used and approved by French people for decades. That means cooking your own meals efficiently, enjoying whole foods, eating mindfully and never ever using the word diet again while losing weight.