Caramelized Apple Tart: Tarte Tatin
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
To make the caramel: Have ready a 10-inch round cake pan with 3-inch sides
2
(Do not use a springform pan for this; it will leak!) In a medium saucepan, melt the butter over medium heat
3
Add the sugar and cook, stirring often with a wooden spoon, until the mixture is dark amber in color – it's okay if there are a few sugar lumps remaining
4
When the caramel is done, carefully pour it into the cake pan
5
Don't touch the cake pan with unprotected hands – it will be hot! Set the cake pan aside until caramel is cool
6
(The caramel-coated pan can be made up to 2 days in advance and left, covered, at room temperature
7
) Preheat the oven to 400 degrees F
8
Core the apples by cutting down, top to bottom, on all 4 sides around the core
9
You will have 2 apple halves and 2 smaller pieces
10
Arrange the first layer of apple halves, flat-side down, on top of the set caramel in the pan
11
(This will later become the top of the tart
12
) Arrange the remaining apple halves and pieces to form the second layer
13
Things will be a bit crowded at first, but the apples will shrink down when cooked
14
Place on a parchment paper-lined, sturdy baking sheet
15
Bake for about 50 minutes, until the apples are very tender
16
Meanwhile, on a lightly floured work surface, roll out the puff pastry dough into a round 1/4-inch thick
17
Cut out a 10-inch pastry circle and transfer it to a parchment lined baking sheet
18
Cover with plastic wrap and refrigerate until needed
19
When the apples are done, carefully remove the baking sheet from the oven and transfer to a flat surface, taking care, as the caramel will be bubbling hot
20
Remove the pastry circle from the refrigerator and prick with a fork 15 times
21
Gently place on top of the cooked apples
22
Return tart to the oven and bake for 35 minutes or until the puff pastry is puffy and golden brown
23
Cool in the pan on a wire rack for 20 to 25 minutes
24
To serve, you will need a 12 to 14 inch diameter round serving platter and another sturdy baking sheet
25
Invert both the serving platter and the other baking sheet
26
Invert both the serving platter and the other baking sheet over the warm tatin pan
27
Using both hands, firmly grab both baking sheets and quickly flip over the pans – doing this over the kitchen sink will cut down on any sticky mess
28
Remove the top baking sheet and carefully lift up the cake pan, using dry towels to avoid getting burned by the caramel
29
If any apples remain stuck to the pan, remove them with a metal spatula and place them back on the tart
30
This tart is best served warm
31
In the bowl of an electric mixer fitted with the paddle attachment, beat the flour, sugar, salt, water, and melted butter on medium speed until well mixed, about 1 minute
32
Work quickly and do not overwork the dough
33
Transfer the dough to a large piece of plastic wrap, form it into a rough rectangle, enclose the dough in plastic wrap, and refrigerate for 1 hour
34
Meanwhile, put the remaining 14 ounces of butter between 2 pieces of plastic wrap and beat it with a rolling pin, turning as necessary, until softened
35
The butter should be malleable but not too soft
36
Set aside in a cool place – the butter will later be spread on the dough as you start the folding process
37
Place the refrigerated dough on a well floured work surface and dust the top of the dough lightly with flour
38
Using a rolling pin, push down on the dough to start flattening it, and then roll it into a 20 by 30 by 10-inch rectangle, 1/4 inch thick, with the long sides running from left to right
39
(It might feel that you're rolling sideways, and well, you are
40
) Carefully brush off any excess flour from the dough
41
Starting on the right side, and leaving a 1 inch border, slap and spread on the butter, using your fingers, over two-thirds of the rectangle
42
Fold the dough into thirds; starting with the left side, fold at the butter line as if closing a book, and then fold the right side up and over the top layer
43
You should end up with a stack of 3 thick layers of dough, each separated from the next by a layer of butter
44
As you prepare to make the first turn of the dough, keep in mind the importance of rolling the butter evenly along the length and width of the rectangle as you roll the dough
45
Adjust the pressure on the rolling pin as necessary, rolling harder or more evenly, to achieve a smoother, even, dough-enclosed butter sandwich
46
To begin your first turn, turn the dough 90 degrees on your work surface so the closed fold is at the top and, rolling lengthwise, roll It into a 20 by 10-inch rectangle
47
Brush off any excess flour and fold into thirds as above, starting with the left side and ending with the right
48
At this point, you have finished one turn
49
Rotate the dough 90 degrees so the closed fold is at the top, and repeat the rolling and folding process
50
The second turn is complete
51
After the second turn, or any time the dough is too soft to work with, transfer to a parchment paper lined baking sheet and refrigerate, covered in plastic wrap, for about 30 minutes, or until the dough is chilled and relaxed
52
Each time the dough is refrigerated, make an indentation in the dough with your fingertip for each turn completed
53
Repeat this rolling and folding process, rolling out the dough lengthwise every time, for more times for a total of 6 turns
54
After the sixth turn, let the dough rest a good hour in the refrigerator
55
Store the dough, as is, well wrapped in plastic wrap
56
The dough can be kept refrigerated up to 3 days, or frozen for up to 10 days
57
If frozen, thaw the dough, still wrapped in plastic, in the refrigerator before using
58
Yield: 3 pounds of dough Prep time: 20 minutes Inactive Prep Time: 4 hours Ease of preparation: expert