Tarte Tatin
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
42
Spice
43
Sweetness
51
Sourness
42
mins
Prep time (avg)
6
Difficulty
Ingredients:
1.5 cups
Granulated Sugar6 tbsps
Butter400 g
Puff Pastry230 g
Creme Fraiche1 cup
Sugar2 tsps
Vanilla ExtractDirections:
1
Tarte Tatin Peel the apples, cut in quarters, remove the cores (cutting each quarter at the core so it has a flat side), and toss the quarters in a large bowl with the lemon juice and 1/2 cup of the sugar
2
Let rest for 1/2 hour
3
Melt 4 tablespoons of the butter in a round, 10" cast-iron skillet over medium-high heat
4
Cover with the remaining cup of sugar, sprinkled over the butter in an even layer
5
Add the apple quarters to the pan, arranging them in a decorative pattern, rounded side down
6
Top the apples with the remaining 2 tablespoons of butter, cut into little bits
7
Cook the apples over medium heat for approximately 40 minutes, occasionally spooning the bubbling liquid over the apples
8
This part of the recipe takes almost constant surveillance
9
In a few minutes, you will begin to see brown caramel bubbling up in the part of the pan over direct heat
10
Immediately shift the pan so that other non-browned parts go over the direct heat
11
Over 40 minutes, you may have to shift the pan a dozen times or more to get things evenly browned
12
The apples are ready when the liquid in the pan has turned to a thick dark-tan ooze
13
The apples should still be slightly resilient
14
Do not allow the apples to get entirely soft, or the liquid to turn dark brown
15
This part of the tarte tatin can be prepared hours in advance, or you can proceed immediately with the recipe
16
Pre-heat an oven to 375 degrees
17
Flour a work surface and place the sheet of puff pastry on it
18
Roll out the pastry until it is slightly larger than the interior of the apple pan
19
Lay it over the apples, tucking any protruding edges under the apples in the pan
20
Place the apple pan in the oven and cook for approximately 30 minutes, or until the puff pastry has risen and cooked
21
The pastry should be dry and flaky inside
22
Remove from the oven, and let the tarte rest for a few minutes
23
Place a large, round platter over the tarte and flip it over, releasing the tarte from the pan
24
The browned apples will be on top, the pastry on the bottom
25
Serve hot, if desired
26
You can also serve this tarte warm--my preference--about one hour after cooking
27
You can also serve it room temperature, or cold
28
Serve with Vanilla Creme Fraiche, if desired
29
Vanilla Creme Fraiche Blend ingredients together in a mixing bowl
30
Pour along tarte tatin