Classic Tarte Tatin
Simpler to make than apple pie, a Tarte Tatin defies the cliché of fussy, flawless French desserts, while offering that same rich, sophisticated taste. Made with juicy apples doused in sweet caramel and draped with a buttery crust, it proves how simple ingredients can work magic together. An absolute must to have in your baking repertoire as a French host(ess)! The difference between Apple Tarts and Tarte Tatin In France, classic apple tarts (tartes aux pommes) usually come in pretty crusts, sometimes filled with “compote” (apple sauce) or frangipane (almond…
- Prep time
- 30 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For the crust:
- 1 cup (125g) all-purpose flour
- 1 tbsp (12.5g) sugar
- ½ tsp salt
- ½ cup (125g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1 tbsp (15ml) lemon juice
- For the Tarte Tatin:
- 6 medium Honeycrisp apples
- 2 tbsp (30ml) lemon juice
- 1/3 cup (75g) unsalted butter
- 1 cup (200g) sugar
- 1 vanilla bean, halved and scraped
- 1 tsp fleur de sel (or sea salt flakes)
Instructions
- 1
Make the crust:
- 2
In a large mixing bowl, combine the flour, sugar and salt. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly texture and pea-size bits of butter are still visible. In a small bowl, whisk together with a fork the egg yolk and lemon juice, and add to the other ingredients. Combine until the dough comes together into a ball. If it feels too dry, you can add a 1 tablespoon (15ml) of water. Wrap in plastic film and chill until needed (minimum 30 minutes, maximum 24 hours).
- 3
Make the pie :
- 4
Peel, core and cut the apples in quarters. As you go, reserve the apple quarters in a large bowl with 2 tablespoons (30ml) of lemon juice, to prevent them from browning. Stir the apple quarters as you go to make sure they’re always lightly coated in lemon juice.
- 5
In a 9-10” (22.9cm-25.4cm) cast iron skillet, melt the butter over medium heat, with the sugar and vanilla bean scrapings. Stir and cook for about 5 minutes, until the sugar has dissolved and the liquid starts to simmer. Add the apple quarters, stir to coat and turn the heat down to low.
- 6
Cover with a large sheet of foil (so the steam is kept inside) and cook for 20 minutes until the apples are tender (but not mushy), stirring occasionally and pouring the liquid in the pan on top of the apples (always place the foil back). With a slotted spoon or spatula, transfer the apple quarters to a cooling rack and sprinkle evenly with the fleur de sel (or sea salt flakes). Bring the heat to high and simmer the remaining liquid until it turns into a golden caramel.
- 7
Remove from the heat.
- 8
Turn your oven to 430F(220C).
- 9
Take the crust out of the fridge, transfer it to a lightly floured working surface and roll it out to a 12-inch (30.5cm) circle.
- 10
When cool enough to handle with your fingers, place the apple quarters back into the skillet (over top the caramel) in a circular pattern, with the “outside of the fruit” side down.
- 11
Cover with the crust and tuck the edges of the crust into the pan. Poke four tiny holes into the crust with a knife (for the steam to escape while baking).
- 12
Bake for 10 minutes in the pre-heated oven. Turn the oven down to 375F(190C) and bake for 20 more minutes, until the crust is golden.
- 13
Transfer the tart to a cooling rack for 5 minutes, and flip upside down onto a serving plate (do not wait any longer before you flip it, or the caramel will harden and the apples will remain stuck to the bottom of the pan). Use oven gloves or kitchen towels to protect your hands when you flip the tart as some remaining juice may still spill on the side of the skillet.
- 14
Serve warm (commonly with dollop of crème fraiche on top), or chilled.