Apple Tarte Tatin
Tarte Tatin is a classic French dessert made during warm winter months around holidays. I did not decide what to bake for Thanksgiving dinner.
In last minute, I decided to make Tarte Tatin as I already had some store-bought puff pastry sheets and apples from apple picking. I froze the apples sliced for us to use later after we came back from more than 30 apples.
I often make apple pie for holidays. I can’t believe tarte tatin is so much easier than apple pie. It’s a perfect dessert for small gathering and is much fuss free than a pie.
What makes a Tarte Tatin?
- Puff Pastry
- Caramel
- Apples or pears
Puff Pastry- You can make your own puff pastry but why bother when you can easily use store-bought. I used Pepperidge farms puff pastry. I just rolled it out a little bigger for the size of the pan. Use floured surface to make sure it does not stick. Also, it should be cold and firm when you are rolling out. The butter in it should stay cold. I suggest two ways to work with it. You can roll out the pastry once the apples are placed in the pan. You just must work quickly. Or you can roll it out in the beginning before working on the caramel. Either way you cannot go wrong. If you roll out pastry beforehand, make sure it stays slightly firm and cold. If need be put the circle in the refrigerator until you work on caramel and apples. I rolled out my pastry while the caramel was coming along.
Caramel – Making caramel is very easy but tricky. You must understand the process before you start to work on it. I have made caramel so many times, but while making it this time for the recipe I had some trouble. The sugar dissolved and then crystalized. It worked out in the end. All I mean to say that it can happen to anyone. Just do not stir it. Let it take time to get that color. Once it heats up and is light in color, it becomes amber color in no time very quickly. Keep heat low medium. Heat is very important in making caramel.
Apples- The best part of the recipe is that you do not have to cut apples any specific way. You can cut them into half, thirds, or quarters. I personally like quarters. You can leave them in to half’s or mix and match. Just make sure to peel the skin and core the centers to remove seeds. Also, make sure to use firm apples. If you do not use firm apples, they will become mushy.
I had frozen apple slices from apple picking that’s why you see I have sliced apple in my pictures. It works either ways. But, why slice them thin when you can just chop them into quarters or half.
I served it with crème fraiche, if you have never tried crème fraiche then you should get on it. It has slight tangy taste not too sweet. I buy it from whole foods, but I have seen it at other stores too like Shoprite. Check the freeze aisles. Fun fact, when I went to Whole Foods, I did not find any. Guess everyone was going to make pies and eat them with crème fraiche. Lol.
We went again on Thanksgiving; they had luckily replenished the shelves.
You can top it with whipped cream too, if that’s something you like. Vanilla ice cream also goes well. Do what you love to do. Eat it as it is.
Apple Tarte Tatin
Ingredients
- 4-5 firm apples like gala, granny smith, etc
- Juice of ½ lemon
- ½ cup brown sugar you can use white sugar if you do not have brown sugar
- 1 tsp cinnamon optional
- 1-2- star anise optional
- 1 tsp cardamom powder optional
- 1 tbsp apple cider vinegar
- 4 tbsp cold butter cubed
- 1 tsp vanilla extract
- Pinch of salt
- 1 sheet frozen puff pastry one 14-oz. package, thawed
- Crème Fraiche, whipped cream or vanilla ice cream for serving
Instructions
- Pre heat oven to 375 F.
- Gently roll out your pastry dough on a floured surface. (Place the pan you will be baking on the puff pastry to measure the circle you will need). You need to cut a circle little bit bigger than the pan about an inch bigger. Cut it into a round that will fit inside the pan leave it aside once you cut the circle. (see notes)
- Peel the skin of the apples. Cut the apples as close to core as possible into three quarters; set aside. No need for perfect size. Remove the seeds. Coat them in lemon juice. Leave them aside.
- Take a heavy bottom oven proof pan about 9 inch or 10 inch in size (read notes) add sugar to it and let it gently dissolve over medium to low heat. Do not be tempted to stir or use a spatula. You can shake the pan. Cook it until it becomes golden brown. It will take 6-8 minutes for this step. You cannot rush this step and must be very careful not to burn the sugar. Cook it until the sugar looks dark brown or amber color. You can test the color on plain white plate if you are not sure in the pan.
- Remove it from the heat, immediately drop the cubes of butter and whisk to melt and combine. This will also cool down the caramel and stop the cooking further.
- Bring it back to heat, add cinnamon and cardamom powder, vanilla extract and star anise, vinegar and salt. Arrange the apple quarters cut side down in the bottom of the pan in concentric circles. Cover the pan completely with apples also in the middle of the pan. Pack them tightly. Apples shrink a lot during baking. Let it cook for 10 more minutes over low heat.
- Carefully take your puff pastry and top it on the apples and tuck all the sides carefully. Be careful if the pan is hot. Cut few vents or slits with the help of knife on puff pastry. The reason we do this is to let the air vent out while baking and place pan on a baking sheet. Bake for 25 to 30 minutes, or until pastry is nicely browned/golden on top and puffed up.
- Once baked, remove it from the oven and let it cool down in the pan for 10 minutes. I like to rest it as the caramel gets some time to thicken up as the pan cools down.
- Run a knife around the edges of the baked tarte and to invert, top it with a serving plate and carefully preferably using oven gloves, invert the pan upside down to transfer the baked tarte.
- Remove the pan, and if any apples are stuck on the pan don’t worry just take them and arrange them on the tarte. There will be liquid caramel as well. Just let all of it be in the tarte.
- Serve it warm topped with crème fraiche, if desired
- Store leftovers in the fridge and just rewarm it before serving.
Notes
- You can roll out the pastry once the apples are placed in the pan. Or you can roll it out in the beginning. Either way you cannot go wrong. If you roll out pastry beforehand, make sure it stays slightly firm and cold. If need be put the circle in the refrigerator until you work on caramel and apples.
- Make sure to use baking sheet underneath the pan or pie dish when you put it in the oven to avoid spillage in the oven.
- You can also use a pie dish if you do not have oven-proof pan/skillet. Once the caramel is prepared mix butter and spices in the pan, transfer it to the pie dish and then arrange the apples in the pie pan. Carry on with rest of the steps.
XO, Devangi