Apples shrink a lot when they cook. Sad (embarrassed?) I used a pyrex pie dish and made the apple/caramel mixture a few hours in advance, then put the pastry on and put it in the oven to cook while we had dinner. Follow along with the recipes below! quarters, rounded sides down, on top of the butter and sugar in a circular pattern. Keep your eyes out for Cosmic Crisp which has a lot of buzz and starts selling next month. Yes, trying to plan ahead for thanksgiving! My family devoured it (thanks, whipped cream!) Right now I have several bags of Wickhams apples: Mutsus which Are my favorites for pies, Have the butter very cold and ready by the stove. So the thought of a Tarte Tatin, my favorite apple dessert, seemed gluttonous, as it contains more than two sticks of butter. Thank you, Deb, for this lovely recipe! Before tarte tatin, there was this elegant tart. Don’t worry if they turn brown , it won’t show in the finished tart… Deb, I conquered a lifetime of tarte tatin anxiety with this recipe. I scaled this back a little as I am cooking for two and use 2 pounds of Gala apples. Or maybe with a better apple it’s not as diluted? I looked for an apple tarte tatin to surprise my husband that loves apples dessert, but I thought I didn’t like this kind of cake… well, I was so wrong! An apple tart tatin is a classic French dessert everyone should learn how to make. Roll the dough out to a rough circle about one inch larger than the pan. All rights reserved. Freeze until rock solid, about 30 minutes. It also taught me a new way to make caramel sauce. Spread the butter evenly over the base of tatin mould or a heavy ovenproof 22-24 cm diameter frying pan, about 6cm deep. I’m definitely trying this recipe. I used a mix of Golden Delicious and Gala. This looks wonderful too. It’s much easier and will give you more consistent results if you use a big skillet. (Ps we live in upstate ny, aka apple country). Slice and serve with vanilla ice cream. Apple Tarte Tatin. I made this with honeycrisp apples. I love Autumn :). Sorry, your blog cannot share posts by email. And my family loved it, there was only a tiny piece left this AM. But I think it could be pulled off. 8. The pie crust was fine, but was damp in the way that bottom crusts on pies typically are. Good for cooking or baking they say – for flavor perhaps – but what I really want to know is how quickly something goes to mush or how much liquid the apples tend to release even if they do stand up. Made this with grocery store Galas, turned out great! I was a little skeptical of the reduced amounts of butter and sugar compared to Molly’s recipe, and when I make this again I’ll be trying 1c sugar and 5 1/3 tbsp butter for more intense caramel flavor, and maybe upping the butter even further to full Molly-recipe levels. The story goes that two sisters, Stéphanie and Caroline Tatin, were cooking a classic apple tart for their hotel guests when Stéphanie accidentally overcooked the apples. Perfect, beautiful result. The two sisters who owned the hotel in the 1850s, Stéphanie and Caroline Tatin, were busy one Sunday preparing for a glut of guests. Making the caramel first this way turned out beautifully! And I had a feeling I knew who had cooked/styled it — my across-the-street neighbor. The crust can … I was always told to put everything in the pan and straight into the oven. We arranged apple quarters in concentric circles in a skillet on their cut side so we could fit more fruit, and flipped the apples over as they caramelized. This is a delicious Tarte Tatin, I made it last night and it looked every bit as good as the picture and tasted as good as it looked. And they were very soft. Almost without fail, the more bafflingly short an ingredient list and the more stunningly delicious the outcome, the more likely it is to rivet me. Perfect, indeed! Alice Waters says don’t worry about the apples getting brown (they are getting plenty brown in the caramel! Tarte Tatin, the classic upside-down caramelised apple tart, is a real showstopper. (Pink Lady is available but I couldn’t find them) I saw Braeburn and Golden Delicious for other European success apples. i think i would then flip it maybe into a 9 inch pie plate for ease of storing leftovers & re-heating. I waited an hour before flipping it out, and it was well set. Outcome was fantastic – thanks for all your efforts to perfect and share the technique! Alas. … It turned out delicious. All rights reserved. A few stayed in the pan, but as stated, you can just pop them right into the correct space on the crust. pie crust to a little larger than 10 inches on a piece of wax paper (And, it cools the apple mixture down a bit, essential because you don’t want to melt the butter in your pastry before it gets in the oven.). 1. medium high heat for the caramel resulted in the sugar nearly burning in a hot spot but the rest not melting at all. On a lightly floured surface, roll the pastry out into a circle and cut it so that it is 9-inches (23 cm) across (using the ring of a 9-inch (23 cm) fluted pan creates a lovely edge to the pastry). Almost every apple tarte tatin recipe makes life unnecessarily difficult by having you do the stovetop component (making the caramel and cooking the apples in it) in the same small pan as you’d might bake your final tart. Hope that helps. It still turned out well though, just a little less caramel flavor than I’d like. I made this with pink lady apples and it was amazing! Tarte Tatins are so much easier than you may think! Previous post: white bean soup with crispy kale, Next post: roasted cabbage with walnuts and parmesan, roasted cabbage with walnuts and parmesan. Sign up for the Recipe of the Day Newsletter Privacy Policy. Pie dough holds up better. Thanks for the comment re Granny Smiths—I used them to make a Tarte Tatin recently and they fell to mush (and they’re in season here now in New Zealand). I actually flipped it over my counter, so the juices spilled there — quick, while my husband wasn’t looking, I just swiped all the juices off the counter and back onto the pie. Whisk together the flour and 1/2 teaspoon salt in a large bowl. I found a minimum of 30 minutes and up to 60 worked well. But this actually looks quite manageable. So excited to try this! Or maybe putting it on the floor of the oven first and browning the pastry under the broiler later. speaking of, how on earth do you re-heat this? She tried to rescue it by covering up the evidence with pastry in a desparate culinary move many of us can probably relate to. However, I was crazy enough to audition four here. Preheat the oven to 400 degrees. Place the pastry round on top and carefully tuck the edges down around the apples. As I continued to cook it gently, everything smoothed out beautifully. Preheat the oven to 375 F (190 C). As to possibly preparing more chunks than will fit the pie dish: oh, what a great caramelly apple compote they do make! Your email address will not be published. You might want to check out the comment guidelines before chiming in. I think that might be the key to getting the caramel flavor. i now also feel i must make again v soon. You want the apples to go in warm or they’ll need more baking time than the pastry. Don’t worry about overcooking the caramel once the apples are in; this has never happened to me. i saved it in a mason jar & am thinking of trying to reduce it further to serve with the leftovers. A pie crust base instead definitely stays more crisp, but it looks less dramatic. So, this fall, I asked her to come to my place this time, I took 200 pictures and almost as many notes. Possible to make in advance and freeze, and defrost and warm up on day it’s needed? Also, how far in advance can I make it? In my comment above I described the same problem and for me these things helped: Cutting less apples in thirds and leaving more halves resulted in less moisture overall. It’s been a nightmare. I have used Golden Delicious apples in the past. Bake the tart until the apples and the crust are deep golden-brown, about 25 to 30 minutes, but rely more on how it looks rather than a kitchen timer since apples (and ovens) can vary. 5. i think mine looks exactly like yours here & in the instagram video, but my caramel was very thin & i def want it much thicker next time. The French, man. Seven years ago: Apple Cider Caramels I would love to make this! I also went a little dark with my caramel and that burnt sugar flavor was perfect. I tried the recipe twice, and got hardened clumps both times. Pack tight with apples, cook for 15 minutes basting the apples. Its not ideal because of the high rim but I don’t want to buy a cast iron skillet just for this recipe. Sounds like you got the color right! 8 - 10 Pink Lady apples, peeled, cored and cut in half. New here? 1) Preheat the oven to 400 degrees. Other ideas: a bit of Calvados in the caramel is delightful. It definitely looked like it was a teensy but of caramel for so many apples. I have made it twice – once with apples and once with with asian pears – works beautifully with both. You can add extra flavours to the apples … I made a half recipe and baked it in a small frying pan. Just so yum! It was on the latter project that she got very, very good at apple tarte tatins. I cut rather small one-thirds off each peeled apple, staying well away from the core to avoid having to trim the center of each chunk. Apple and Bourbon Tarte Tatin Serves 5. Do you wait to invert onto a rimmed plate? Remove the skillet from the heat and whisk in the cubed butter until melted and smooth (the sugar will start to bubble as the butter cools it down). Cook until the sugar is dark amber, 1 to 2 minutes (you can test this on an instant read thermometer, it’s about 350 to 370 degrees F but read the Note up top first; a drop of caramel poured on a white plate will look dark amber). Can you make the apple portion in advance (potentially refrigerating overnight), and do the last bit (baking with the pastry) right before serving? It sure did look cute though. Tart apples (I used Pink Lady), heavenly caramel. And it was beautiful. First time I ever made anything like this. 1. Next time I’ll prep the apple-caramel before, and add the pastry lid just before cooking. Thank you! It finished in the space of a day, thank you to let me discover something I didn’t know! Thank you for your service – seriously! Serves: 6 – 8. I also waited an hour to flip. 150g all butter puff pastry, rolled into a circle I’ve never even heard of this desert before, let alone tried to make it. What I was able to catch in a cup tasted like apple cider, not caramel. I was looking for a recipe that was like hers and here I found yours that I tried and it tasted just like my childhood! Seriously, these Tarte Tatins are absolutely delicious. ❤️. Give it time for the caramel and cooked apple juices to thicken up a bit. [Welcome to the second episode of the Sous-Chef Series, a sporadic feature on SK in which I invite cooks I admire over to my small kitchen to teach me — and thus, us — to make one of their specialties. I live in France and I use Golden Delicious apples. I then simmer the caramel-juice mix until thick and pour it over the apples before, eventually, putting on the crust and baking. Squeeze lemon over apple slices and set aside. Apple Tarte Tatin is on the menu in Chef Anna Olson’s amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! to report that I still couldn’t get the caramel to come together this way. Holiday feeling and Tarte Tatin are similar in a way. Any opinions on which to use? :). Peel, core and halve the apples. The advice to leave it in the pan before flipping is key – I have been doing that part wrong for ten years. Combine sugar and water in a 9-inch cast-iron skillet. Two classic desserts converge in this great recipe featuring fall’s favorite fruit. We grow our own apples though, and I think our golden delicious might hold up… I’m using three sizes — a little less than half, a third, and about one-quarter in each that you see here — and cut them the way you would if you were snacking on an apple: imperfect and easy. P.s. Do I have to buy a new skillet or can I work in batches? Deb your recipes are always spot on, I should not have strayed . Thirteen years ago: Not Your Mama’s Coleslaw. I am going to have to try and attempt this recipe! Cut all but one of the apple halves in half again. Once the apples were cooked, I arranged them in the pie dish and cooked down the caramel just a little more (on low heat), and added an extra tablespoon of butter to cool it down again. Pour any extra caramel in the skillet over the apples. Three years ago: Roasted Cauliflower with Pumpkin Seeds and Brown Butter and Apple Strudel I think the small apple pieces released more liquid into the caramel, it was quite watery there for a while but reduced down by the time the whole pile went into the skillet. If it has cooled completely before you serve, either return to the oven (if in a pie dish) or the stove (if in a skillet) to warm up and loosen the caramel for a few minutes. I now do the rather laborious apple-caramel pre-cooking the day before baking; arrange apples and caramel in a glass pie dish: more time to soak up flavour! I like Molly’s recipe a lot, so I’m looking forward to trying this one. Mine remained very, very wet after cooling. Eleven years ago: Cabbage and Mushroom Galette and Peanut Butter Crispy Bars They are actually my favorites (along with Ambrosia) although I always eat them fresh. It’s not a very sweet dessert in general, but it is possible going forward to make it with more sugar if you’d like the caramel flavor more present; it’s as simple as using 1 cup of sugar and up to 5T butter. If you can find Jazz or Envy, get them every time. Thanks again, Deb! If you began with 8 apples, you’ll probably find that you don’t need all the pieces. When the pastry is nicely browned and crisp, it’s done. Thanks, Deb! Return to the heat and add the apples and cook over medium high heat. I added a little salt to the caramel, like that contrast. Required fields are marked *. In a 9 or 10-inch heavy bottom skillet* combine the butter, apple juice, maple syrup and vanilla. I cook the apples with the skins on to give a chewier texture. What apples did you use? We were happy how it looked (not as dark as yours pictured), but a little disappointed that it wasn’t caramel-y-er. Toss the butter with a sprinkle of flour and arrange the butter in an even layer on the prepared sheet. Yes my caramel was runny, but I tucked my pastry in quite a bit, which, while a little less pretty, meant all the sauce was caught. Using a fork, nudge the apples into 2 concentric circles (it doesn't have to be perfect) in the skillet. I am starting to think that the caramel would have been enough had my apples not watered it down.But I will try two batches next time and then use 1/2 cup of sugar with each. I thought the caramel level in this was perfect! Apple and Bourbon Tarte Tatin Serves 5. Made this last night. I doubt Julia Child would approve, but on the other hand, I’m reading quite a few comments saying that the tart wasn’t caramel-y enough for folks. Remove the pan. The type of apple matters. Cut a vent or two in the center, and place dish or skillet on a baking sheet. The name of Tarte Tatin comes from the Hotel Tatin, which is just south of Paris, in Lamotte-Beuvron.A pair of sisters, Caroline and Stephanie Tatin, ran the hotel in the early 1880s.Stephanie, the story goes, was baking for the day’s meal, and had intended to make a traditional apple pie (with crust on top and on the side, not just the bottom). The change of seasons has never tasted better! The extra flaky crust recipe is a lot like Stella Park’s no-nonsense yummy pie crust. 75g butter. This will hold the color where it is. A tarte tatin is for the most part, an upside-down apple tart. I now use them for all recipes calling for Golden Delicious, because they hold up in cooking/baking the way Golden Delicious do, but have much better flavor. I have never had tarte tatin before, but this was pretty delicious. The apples were tender and sweet, but a liquidy mess. I’m not sure what I did wrong, but to avoid doing it again, I dug out my Cook’s Illustrated cookbook, which recommends melting the butter first, stirring in the sugar and cooking it until it turns golden (it’s not liquid at this point), and then putting in the apples, and heating it all together so the caramel slowly is formed around the apples. Melt the sugar and butter in a large oven proof pan. Oh my! This unadorned tart bakes at a fairly high temperature and boasts a deeply browned crisp crust. If any apples stick to the pan, just replace them where they should go on the tart. I took a deep breath, read the whole post twice, and followed your instructions to the letter. Two days before? Put into hot oven for ~15 minutes on day of, then added pastry and cooked another ~20 minutes. Great advice about how to prepare the apples. I can tell I’m a true novice when it comes to being a ‘foodie’ when I read your blog and the comments, lol. Just made this for lunch and it was by far the best (and better-looking) Tatin I’ve ever made! He will now have more Tarte Tatin in his life. Today's Home Kitchen comes from Washington, America's number one producer of apples. There is an Instagram Story demo of it, saved over here: Iv’e made Nigella’s recipe many times with good success ( using her quick puff pastry) but they weren’t as perfect as this one. 9. An apple tart tatin is a classic French dessert everyone should learn how to make. If you’re lucky, the apples will taste like they drank a cup of caramel and then napped in what they couldn’t finish. A few quick shakes when inverted over the plate, and all the apples fell into place. Tarte Tatin, the famous upside-down caramelized apple tart created many years ago by the two Tatin sisters, is an example of a dish that originated in a home kitchen and eventually made its way into most of the great restaurants. In the kitchen, Stéphanie, in a … Hold the skillet with one hand and the baking sheet in another and gently turn over the … This version using larger chunks of apple and two pans is genius. 2. i used dufour puff pastry and it was puffed and golden after 30 minutes, but it probably could have done with another five or ten minutes so it didn’t go soggy immediately after flipping. It looked nothing like mine, lol. I made this last night with pink lady apples and it worked out perfectly.