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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- for the pastry:
- all-purpose flour - 2 1/2 cups
- sugar - 2 tbsp
- salt - 1/2 tsp
- unsalted butter - 1 cup, chilled and cut into small pieces
- sour cream - 1/2 cup
- for the apple filling:
- unsalted butter - 1/2 cup, room temperature and divided into 4 pieces
- sugar - 1 cup plus 2 tpsp
- granny smith apples - 5 to 6 large, peeled, cored and quartered top to bottom
- egg - 1 beaten
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.