How to Make a Classic French Tarte Tatin with Caramelized Apples

How to Make a Classic French Tarte Tatin with Caramelized Apples

Tarte Tatin is a classic French upside-down caramelized apple tart with a rich, buttery crust and a deep golden caramel flavor. This rustic yet elegant dessert originated in the 19th century at the Hôtel Tatin in France and remains a favorite among pastry lovers. With the perfect balance of crispy, flaky pastry and tender, caramelized apples, this recipe will guide you through creating an authentic Tarte Tatin at home.

Ingredients for Tarte Tatin

For the Pastry:

• 1 ¼ cups (160g) all-purpose flour
• ½ cup (115g) unsalted butter, cold and cubed
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 3-4 tablespoons ice water

For the Caramelized Apples:

• 6 to 8 firm apples (such as Granny Smith, Honeycrisp, or Braeburn)
• ¾ cup (150g) granulated sugar
• 4 tablespoons (60g) unsalted butter
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon (optional)
• Pinch of salt

Step-by-Step Instructions

Step 1: Prepare the Pastry Dough

1. In a mixing bowl, combine the flour, sugar, and salt.
2. Add the cold, cubed butter and mix using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together.
4. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Apples

1. Peel, core, and slice the apples into halves or thick wedges.
2. In a large ovenproof skillet or heavy-bottomed pan (preferably cast iron), melt the sugar over medium heat until it turns into a golden caramel. Swirl the pan occasionally to ensure even caramelization.
3. Add the butter, stirring gently until fully melted and combined with the caramel.
4. Carefully place the apple slices in the caramel, rounded side down. Arrange them tightly in a circular pattern.
5. Cook the apples for about 10-15 minutes, spooning the caramel over them occasionally. Remove from heat and let cool slightly.

Step 3: Assemble the Tart

1. Preheat the oven to 375°F (190°C).
2. On a lightly floured surface, roll out the chilled pastry dough into a circle slightly larger than your pan.
3. Carefully place the dough over the caramelized apples, tucking in the edges around the apples.
4. Using a fork, prick a few holes in the dough to allow steam to escape.

Step 4: Bake the Tarte Tatin

1. Transfer the pan to the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown.
2. Remove from the oven and let the tart rest for 5-10 minutes to allow the caramel to set slightly.

Step 5: Flip and Serve

1. Place a large serving plate over the pan.
2. Carefully and quickly invert the tart onto the plate. Be cautious of the hot caramel.
3. Let it cool slightly before serving warm, optionally with a scoop of vanilla ice cream or a dollop of crème fraîche.

Tips for a Perfect Tarte Tatin

• Use firm apples that hold their shape well when cooked.
• Don’t stir the caramel too much while it’s melting to prevent crystallization.
• Chill the dough properly to achieve a flaky crust.
• Be careful when flipping the tart as the caramel will be hot and slightly runny.

This classic French Tarte Tatin is a delightful blend of crisp pastry and buttery, caramelized apples. Whether served warm or at room temperature, it’s an irresistible dessert perfect for any occasion. Enjoy!