How to Make a Classic French Tarte Tatin with Caramelized Apples (2)

A classic French Tarte Tatin is an indulgent dessert with a rich history. This upside-down caramelized apple tart is known for its deliciously sweet, buttery flavor combined with tender apples. Perfect for fall or any special occasion, this dessert is sure to impress. Here’s how you can make a traditional French Tarte Tatin with caramelized apples.

Ingredients:

• For the pastry:

  • 1 ¼ cups all-purpose flour
  • 2 ½ tablespoons granulated sugar
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, cold and cubed
  • 4-6 tablespoons ice water

• For the caramelized apples:

  • 6-8 medium apples (preferably firm apples like Granny Smith, Honeycrisp, or Golden Delicious)
  • 6 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract (optional)
  • 1 tablespoon lemon juice
  • Pinch of salt

Equipment:

• 9-inch (or 10-inch) oven-safe skillet or a Tarte Tatin dish
• Rolling pin
• Knife and cutting board

Instructions:

Step 1: Make the Pastry

1. Prepare the dry ingredients: In a large mixing bowl, combine the flour, sugar, and salt. Mix to combine.

2. Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs. Alternatively, you can use a food processor for this step.

3. Add the water: Gradually add ice-cold water, one tablespoon at a time, mixing until the dough comes together. You might need between 4 to 6 tablespoons of water, depending on your flour and environment.

4. Chill the dough: Turn the dough out onto a lightly floured surface, shape it into a disc, and wrap it in plastic wrap. Refrigerate for at least 30 minutes to chill.

Step 2: Prepare the Apples

1. Peel, core, and slice the apples: Peel the apples, cut them in half, remove the cores, and then slice them into thick wedges, about 1 inch wide.

2. Prevent browning: Toss the sliced apples in a tablespoon of lemon juice to prevent them from browning while you prepare the caramel.

Step 3: Make the Caramel

1. Melt the butter: Place a 9-inch oven-safe skillet (preferably cast iron) on medium heat. Add the butter and melt it gently until it’s foamy.

2. Add sugar to caramelize: Sprinkle the sugar evenly over the melted butter and stir occasionally. Let the sugar dissolve and turn golden brown. Be careful not to burn the caramel—this should take about 5 minutes.

3. Stir in vanilla and salt: Once the caramel is golden, stir in the vanilla extract and a pinch of salt. Remove the skillet from the heat and proceed quickly to add the apples.

Step 4: Arrange the Apples in the Caramel

1. Place apples in the caramel: Gently arrange the apple slices in a circular pattern, starting from the outer edge and working your way toward the center. Don’t worry if the apples overlap; they will shrink slightly as they cook.

2. Cook the apples: Return the skillet to medium heat and cook the apples in the caramel for 15-20 minutes, turning occasionally to ensure they are evenly caramelized. The apples should soften but still hold their shape. You want the caramel to become a deep amber color.

Step 5: Roll Out the Pastry

1. Roll the dough: While the apples are cooking, remove the dough from the refrigerator. On a lightly floured surface, roll the dough out to a circle about 1-2 inches larger than the skillet.

2. Place the dough over the apples: Once the apples are caramelized, carefully drape the rolled-out dough over the apples, tucking the edges into the skillet. This will help create the perfect crust around the caramelized apples.

Step 6: Bake the Tarte Tatin

1. Bake the tart: Preheat the oven to 375°F (190°C). Place the skillet in the oven and bake for 25-30 minutes, or until the pastry is golden and puffed up.

2. Check the crust: After baking, the crust should be golden brown, and the caramel should be bubbling. If the pastry is not fully cooked, you can return it to the oven for a few more minutes.

Step 7: Flip and Serve

1. Cool slightly: Let the Tarte Tatin cool for 5-10 minutes in the skillet. This will help the caramel set a little so it doesn’t run out when you flip the tart.

2. Flip the Tarte Tatin: Place a large plate over the skillet and carefully invert the skillet to flip the Tarte Tatin. Be cautious, as hot caramel can be dangerous.

3. Serve: Slice and serve warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips for a Perfect Tarte Tatin:

• Choose the right apples: Opt for firm, slightly tart apples that hold their shape when baked. Apples like Granny Smith, Braeburn, or Gala work best for this dessert.

• Don’t rush the caramel: Allow the sugar to dissolve completely in the butter, and be patient with the caramelization process. If the caramel turns too dark or burns, it will have a bitter taste.

• Chill the dough properly: A well-chilled dough will make the tart crust crisp and flaky. Don’t skip the refrigeration time.

• Serve warm: Tarte Tatin is best served warm. If reheating, make sure to heat it gently in the oven to avoid overcooking the caramel.

This classic French Tarte Tatin is a showstopper of a dessert, with its rich caramel flavor, tender apples, and crispy, buttery pastry. It’s simple to make yet incredibly impressive, perfect for any occasion when you want to bring a touch of French elegance to your table.