french recipes tarte tatin

8/12/2019 French Recipes Tarte Tatin

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French Recipes: Tarte Tatin

by Kelly Page

I like the idea that there are no mistakes in life since you can always

learn something from your foibles, and a new path can often be a

better one. Im not so sure this theory is always true when it comes to

cooking, especially when making !rench recipes, as Ive had more than

one sou"# fall and many a b#arnaise break.

I think thats why I love the story of the origin of the tarte tatin. $ne of

the tales has it that the tarte tatin was born of a mistake by %t#phanie

&atin in southern !rance. 'egend has it that she accidentally

overcooked some apples she was preparing for a pie, so she thought

shed hide her mistake by covering them with some dough and putting

them in the oven to bake. (hen she took the pan out, she )ipped it

over, hoping her mistake was now hidden underneath, and she
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revealed a beautiful upside-down apple tart that people loved. -

*istake or not, the tarte tatin is one of my favorite !rench desserts,

especially this time of year when apples are at their peak. I love that

you only need a few ingredients to make this tart, especially if you use

a premade pastry dough, as I did here, which works perfectly well and

allows you to focus your time on getting the apple, butter and sugar

mi+ture ust right. -


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&here are many dierent ways to cut and place the apples, but I nd

that uartering allows the most butter and sugar to penetrate the

surface. I also think )ipping the uarters halfway through cooking

allows each and every edge of the apple to get a really nice

carameli0ed te+ture and )avor, and that is what youre doing it for,

nest-ce pas1 -


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&he nale of )ipping the baked apples over the plate takes some

condence and a swift turn of the hand to reveal your creation. It may

not be picture perfect on your rst try, but remember, great things can

come from cooking mistakes2

&arte &atin

*akes one 3-inch tart.

4 tart apples 5for e+ample, 6ranny %mith7

4 tablespoons butter

8 cup sugar

9 package of pu pastry dough

a handful of )our for rolling out the dough


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9. Preheat the oven to ;< degrees !ahrenheit.

=. !lour an open surface and place pastry dough on )our. >sing a

rolling pin, roll the dough out larger than the 3-inch pan you will be

using to make the tart.

. Peel, halve and cut the core from the apples, and then halve them

again so you have uarters.

?. Place a heavy, oven-safe pan, 3 inches in diameter, over low heat

and melt the butter.


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burn.

9A. $nce cooked, remove from heat and place rolled out dough across

the top of the apples, taking care not to burn your ngers on the hot

pan. >se a fork or knife to tuck the dough down the sides of the pan.%core a few slits on top.

99. Place pan in the oven for =AD=< minutes, or until the crust turns

golden brown.

9=. @emove from oven, and place pan on a cooling rack for A minutes.

9. Efter cooling, take a knife and run it around the edges of the pan to

loosen the tart. Place a plate larger than the width of the pan on top,

and with a swift )ip, turn the tart onto the plate.

9?. If some of the apples are stuck to the pan, place them back in the

tart. %erve with ice cream or crFme fraGche.

&his entry was posted in recipe of the month and tagged apples,

dessert, dining, !rance, !rench recipes, Kelly Page, Paris, pies, tarte

tatin, travel. Hookmark the permalink.

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french recipes tarte tatin

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