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the original tarte tatin

This Tarte Tatin recipe is the original apple pie.  This is very old method from the Tatin sisters in a small French village.  Not too hard to make, this apple pie is super delicious and a very impressive dessert.

from ricardo felintor in copenhagen dk

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the original tarte tatin

By 10/24/2012

  • Prep Time : 40 minutes
  • Cook Time : 2 hours 45 minutes
  • Yield : dessert for 6 - 8 people



Note: this should be cooked in a cast  iron skillet, but because I don't have one, I cooked the apples in a regular non-stick pan and poured the cooked mixture into a round (30cm diameter) baking pan. I re-arranged the apples to look nice, cored sides up.

  •  For the dough:
  • Combine flour, sugar and salt in a large bowl and using an electric mixer, mix well.
  • Add the butter and mix at medium-low speed until the butter is about pea sized, about 2 to 3 minutes.
  • Add the sour cream and mix until dough begins to come together into moist clumps.
  • Form the dough into ball, then flatten it and wrap in plastic. (it will be sticky)
  • Refrigerate for at least 2 hours. (the dough can be made one day ahead - just refrigerate it until use)
  • Let the dough come to almost room temperature before rolling out.
  • For the filling:
  • Arrange the butter pieces on the bottom of a large oven-proof skillet.
  • Sprinkle 1 cup sugar over the butter and place the skillet over medium-low heat.
  • Cook until the butter melts, the sugar begins to dissolve, and the mixture begins to bubble, about 3 minutes.
  • Remove from heat.
  • Arrange the apple slices in a tight circle, cored side up, starting around edge of skillet, and working your way towards the center, packing them tightly together.
  • Sprinkle with the remaining sugar.
  • Pre heat the oven to 425º F (220º C)
  • Set the skillet over medium-high heat and boil until a thick amber-colored syrup forms, occasionally rotating the skillet over the flame to ensure even cooking, about 30 minutes.
  • While apples are cooking, fill in the gaps that form with additional apple quarters.
  • Remove the skillet from heat.
  • Roll out the dough on a floured surface into round shape that fits the size of skillet.
  • Place the dough over apples, pressing it down around the edges.
  • Cut 4 slits in the top and brush with the beaten egg.
  • Put the skillet in the oven, and bake until the top is golden brown, about 30 to 40 minutes.
  • Remove from oven and cool 1 minute.
  • Using a knife, cut around the edge of the skillet to loosen the pastry.
  • Place a large platter over skillet, and using oven mitts, hold the skillet and platter together tightly and invert tart onto platter.
  • Cool at least 30 minutes before serving.
  • Cut into wedges and serve warm or at room temperature with whipped cream or vanilla ice cream.

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