Tarte Tatin
Baking and Desserts | French cuisine
⏳ Time
1 hour 40 minutes
🥕 Ingredients
7
🍽️ Servings
8
Description
The French version of apple pie—here, the apples are first caramelized and then combined with the dough. This recipe was created by accident: over a century ago, chef Stephanie accidentally put her signature dish in the oven with the filling side down.
Ingredients
- Wheat Flour - 8.8 oz
- Butter - 10.6 oz
- Salt - a pinch
- Whole egg - 1 piece
- Water - 0 fl oz
- Apple - 10 pieces
- Sugar - 5.8 oz
Step by Step guide
Step 1
Sift the flour onto a work surface, add 125 grams of butter, salt, and mix with your hands until crumbly.
Step 2
Shape the mixture into a volcano form, add the egg yolk into the well, and knead the dough while adding water. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Step 3
Peel the apples, cut them in half, and remove the cores.
Step 4
In a deep skillet (the skillet should be oven-safe) or a special tarte Tatin dish, melt the butter.
Step 5
Add the sugar and bring it all to a beautiful brown caramel. Remove from heat.
Step 6
Place the halved apples tightly in the skillet with the caramel. Return the skillet to the heat and warm for 5–10 minutes over high heat.
Step 7
Roll out the dough on a surface lightly dusted with flour to a thickness of 3–4 mm. Cut out a circle that is 2 cm larger in diameter than the pan.
Step 8
Cover the apples with the dough, tucking the edges inward into the dish. Make a small hole in the center of the pie to allow steam to escape.
Step 9
Bake in an oven preheated to 356°F until the dough is fully cooked.
Step 10
Cover the finished tart with a large plate and quickly flip it over.
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