Tarte Tatin

A traditional dessert that we all love: Tarte Tatin ! With its melting apples, its homemade caramel and its quick shortcrust pastry, it's impossible to resist... We eat it plain, with a little cream or a scoop of vanilla ice cream for the most greedy.

What you'll love about this apple tarte tatin

• flavors : the good taste of apples and caramel on a lightly sweetened pastry...
• textures : the caramelized apple fondant, totally addictive!
• difficulty level : it's a simple pie to prepare, it's done in several steps. I really advise you to make your own dough because it will be thicker. Otherwise you can use a store-bought dough for those in a hurry!

Details on choosing your ingredients

• apples : for a tarte tatin, I highly recommend Golden apples. You can also use Reine des Reinettes or Pink Lady apples which will be more tangy.
• all-purpose flour : I use T55 for the shortcrust pastry.
• butter : I use very cold unsalted butter for the shortcrust pastry. I use the same butter to make the caramel (it doesn't need to be cold).

What pastry for a tarte tatin?

Traditionally, tarte tatin is prepared with a slightly sweet shortcrust pastry (as I do here in this recipe). Other options exist, such as using sweet pastry or even puff pastry.

No matter what you choose, you need to allow for a certain thickness so that the pie holds up properly once turned over.

How to make a traditional tarte tatin?

1. We prepare the pastry efficient
2. We lower it and we cut a circle of the size of the mold
3. We peel and cut the apples in quarters
4. On precooked the apples in butter
5. We realize caramel
6. Pour the caramel into the bottom of the mold
7. We dispose apple pieces
8. We cover the dough disk
9. On bake !

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for making a successful tarte tatin

• do not overwork the shortcrust pastry : if you knead the dough too much, it will activate the gluten and it will become sticky. For a shortcrust pastry, the goal is to have a crumbly dough.
• check that the apples are cooked using a wooden skewer : it should be able to sink in easily without the apples turning to mush either.
• stop cooking the caramel when it has turned brown : if it turns black, it is better to start again because the end result would be much too bitter.
• Pierce the dough well with a fork before putting it in the oven : this allows the steam created by the apples to escape.

How to store homemade tarte tatin?

Tarte Tatin is better D-day ! You can still keep it at refrigerator up to 3-4 days, ideally in an airtight container to protect it from fridge odors.

If you put it in the refrigerator, I advise you to reheat slightly in a warm oven (5-10 minutes) so that it regains all its flavors.

Other recipes to try

If you like apple recipes, I recommend you take a look at these other recipes on the blog:

• Apple cinnamon crumble
• Invisible apple cake
• Apple Clafoutis
• Apple jam
• Salted butter caramel apple tart
• Cinnamon apple maple syrup muffins

If you make this tarte tatin, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your cute pies!

Tarte Tatin, The Easy Recipe

5 on 5 votes

A deliciously caramelized tarte tatin recipe, accompanied by its quick shortcrust pastry!

Amount : 6

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Prepare in advance 25 minutes min

Cook time 1 time h 20 minutes min

Total 1 time h 45 minutes min

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• Round pan 20cm

Ingredients 

Quick shortcrust pastry

• 250 g flour T55
• Pinch of salt
• 110 g cold soft butter
• 40 g granulated sugar
• 80 g very cold water

Tatin filling

• 5-6 Golden apples or Pink Lady, Queen of Reinettes...
• 150 g granulated sugar
• 2 cs water
• 180 g soft butter at room temperature
• option: neutral glaze, apricot jam for shine

Prepare in advance 

Quick shortcrust pastry

• In a bowl, mix the flour, salt and powdered sugar. Add the cold butter cut into cubes. Knead with your fingertips to obtain a sandy texture.
• Gradually add the very cold water, kneading with your hands until a ball of dough forms. Do not overwork the dough: just enough to hold it together.
• Roll out the dough between two sheets of baking paper, to a thickness of about 0,5mm. The dough should not be too thin. Cut a 21cm circle of dough (for my 20cm tarte tatin) then put in the refrigerator, just long enough to make the rest.

Tatin filling

• Peel, core and cut the apples into quarters.
• In a large frying pan, melt 100g of butter over medium heat and add the apple quarters. Coat them with butter and cook for 10-12 minutes, covered, turning them twice. Check the cooking by inserting a wooden skewer: it should meet no resistance.
• Place the apple quarters on a baking sheet to cool. Then cut them in half to make thinner slices.
• In a small saucepan, pour the caster sugar and water. Heat over medium heat until you get a brown caramel (not blackened, but brown). Immediately, add 80g of diced butter (be careful of splashes). Mix until you have a smooth caramel.
• Immediately pour the caramel into a 20cm round mold.
• Preheat the oven to 180 ° traditional heat.
• Place the apple quarters on the caramel in a rosette shape, or according to your preference. Do not leave any space between the apple pieces because they will reduce in the oven, so you need to wedge them well together.
• Place the dough disk on the apples, pressing the top and sides of the dough with a spatula to make good contact between the dough and the apples. Make a steam release hole in the center with a wooden skewer, then make holes with a fork all over the dough.
• Bake for 50 minutes to 1 hour. Remove from the oven, let the pan rest for 10 minutes then turn the tart out onto a plate. You will have a little apple cooking liquid that will escape and this is normal. Then simply transfer your tart to a serving dish.
• To give it a shiny appearance you can coat it with a little warmed apricot jam, neutral glaze or simply leave it as is.
• It is delicious warm, plain or with a scoop of ice cream.

Notes

Tarte Tatin is better D-day ! You can still keep it at refrigerator up to 3-4 days, ideally in an airtight container to protect it from fridge odors.

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Keywords: Tarte

Recipe : Dessert