The Homemade Tarte Tatin Recipe Named after two French sisters who earned a living by baking their father’s favorite apple tart.
Chilling time:
30 mins
Special equipment:
9–10in (23–25cm) ovenproof pan or Tatin dish
Ingredients:
1 1⁄3 cups all-purpose flour, plus extra
for dusting
2 large egg yolks
1½ tbsp sugar
pinch of salt
5 tbsp unsalted butter, softened
For the filling:
14–16 apples, total weight about
5lb 6oz (2.4kg)
1 lemon
9 tbsp unsalted butter
¾ cup sugar
crème fraîche, to serve
Method:
1 For the pastry, sift the flour into a bowl and make a well in the center.
2 Put the egg yolks, sugar, and salt in the well, then add the butter and 1 tablespoon water.
3 Using your fingertips, work the ingredients in the well until thoroughly mixed.
4 Work the flour into the mixture until coarse crumbs form. Press the dough into a ball.
5 Lightly flour the work surface, then knead the dough for 1–2 minutes, until very smooth.
6 Shape into a ball, wrap in plastic, and chill for about 30 minutes, until firm.
7 With a vegetable peeler, carefully peel the apples, then halve and core them.
8 Cut the lemon in half and rub the apples all over with it to prevent discoloration.
9 Melt the butter in a frying pan. Add the sugar and stir it together.
10 Cook over medium heat, stirring now and then, until caramelized to a deep golden brown.
11 Remove from the heat and let cool to tepid. Put the apple in concentric circles to fill the pan.
12 Cook the apples over high heat for 15–25 minutes, until caramelized. Turn once.
13 Remove from the heat. Cool for 10–15 minutes. Preheat the oven to 375°F (190°C).
14 Roll out the pastry to a round 1in (2.5cm) larger than the pan. Drape it over the pan.
15 Tuck the edges of the pastry around the apples. Bake for 20–25 minutes until golden.
16 Cool to tepid, then set a plate on top, hold firmly together, and invert. Spoon some caramel over the apples. Serve with crème fraîche.
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| Homemade Tarte Tatin |
