Classic Tarte Tatin Recipe

Tarte Tatin is a French upside-down pastry in which fruit (usually apples) are caramelized in butter and sugar before the tart is baked. This recipe uses simple, quality ingredients to create a dessert with a perfectly caramelized top and a crisp, buttery crust. The use of replaces the word nice with emptyk Lady apples provides a delicious balance of sweetness and tartness, making this classic dish a sure hit for any occasion.

Why you’ll love this tarte tatin

This tarte tatin is distinguished by its elegant simplicity and exceptional flavor. The process of caramelizing the apples directly in the pan combines their natural sugars with butter to create an irresistible filling, all topped with a light and flaky crust. This dessert is not only delicious, but also makes a beautiful presentation when inverted onto a plate, showcasing the bright caramelized apples on top.

The perfect occasion for this tarte tatin

Tarte Tatin is perfect for a sophisticated dessert after a dinner with friends or a special family meal. It is also a great choice for parties and celebrations, offering a spectacular alternative to traditional tarts and cakes. Serve it warm with a scoop of vanilla ice cream for an even more indulgent experience.

Baking Tips

• Butter temperature: Make sure your butter is cold when making the dough to get a flaky crust.
• Caramelization Watch: Watch the apples carefully as they caramelize to avoid burning the sugar.
• Turning technique: Be careful when turning the pie; use oven mitts and a plate slightly larger than the pan for gentle turning.

Ingredients:

• For the dough:
  • 200 g all-purpose flour
  • 100 g unsalted butter, diced and kept cold
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 30 g iced water

• For the filling:
  • 1 kg replaces the word nice with emptyk Lady apples (Golden apples can also be used)
  • 75 g unsalted butter, at room temperature
  • 100 g granulated sugar

Instructions:

1. Prepare the oven and the dough:
   • Preheat your oven to 180°C (356°F).
   • In a food processor, combine flour, sugar and salt. Pulse to combine.
   • Add the cold butter cubes. Pulse until the mixture resembles coarse breadcrumbs.
   • Gradually add the cold water and mix until the dough begins to form.
   • Turn the dough out onto a floured surface and roll it out into a circle about 4mm thick.
2. Prepare the apples:
   • Peel, core and cut the apples into quarters.
3. Assemble the pie:
   • In a 23cm cake tin, spread a layer of butter evenly over the bottom, then sprinkle with sugar.
   • Arrange the apple wedges on top in a circle.
   • Sprinkle with a tablespoon of sugar and dot with small pieces of butter.
   • Cook over high heat on the stove for 7 to 10 minutes, until the sugar begins to caramelize.
   • Remove from heat and carefully cover the apples with the dough, tucking the edges inside the pan.
4. Pastry shop:
   • Make a small hole in the center of the dough so that the steam can escape.
   • Bake in preheated oven for 30 minutes.
5. Invert the pie:
   • Place a large plate over the cake pan and carefully turn it over to invert the pie.
   • Let cool for 15 minutes before serving.

Serve this beautiful Tarte Tatin warm, ideally with a scoop of vanilla ice cream, and enjoy a classic French dessert that is as impressive as it is delicious!