Apple Tarte Tatin

Written by Ruth Henrich in Favorite Recipes

apple tarte tatin
Jump to Recipe Print Recipe

A beautiful, rich, apple treat to be sure.

apple tarte tatin

Apple Tarte Tatin

From Ruth Henrich
This is not an overly complicated recipe but it looks like you've spent hours on it. Very fancy.
From Anna Olsen's Sugar Cookbook – fabulous cookbook
Print Recipe Pin Recipe
Reseting Time 4 hours
Course Dessert
Cuisine French
Servings 8 servings

Equipment

  • tart pan with removable ring

Ingredients
  

  • Frozen Puff Pastry If you don't want to go to the trouble of making your own. Recipe below.

Puff Pastry Dough

  • 1-3/4 cups all-purpose flour
  • 3/4 cup pastry flour
  • 1-1/4 tsp salt
  • 1-1/2 cups unsalted butter cut into pieces and chilled
  • 1/2 tbsp lemon juice
  • 2/3 cup ice water

Apple Tarte Tatin

  • 1/2 recipe puff pasty
  • 6 Matsu, Crispin, Granny Smith, Spy or combination of apples
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 tbsp brandy or cognac or 1 tsp brandy or rum flavouring don't skip this or it won't be the same

Instructions
 

Puff Pastry Dough

  • Place flours and salt in a mixing bowl or an electric mixer fitted with the paddle attachment. Cut cold butter into dry ingredients until it is the texture of coarse meal, with some small pieces of butter still visible.
    Combine lemon juice and water and add to dough all at once.
    Mix until dough just comes together.Shape into a flat rectangle, wrap and chill for at least 2 hours before rolling.
    Turn dough onto a lightly floured surface and roll lengthwise to create a large rectangle, about 3/4-inch thick.
    Fold both short ends into the centre of the rectangle, then fold dough in half where the first 2 folds meet. Chill 1hour.
    Roll pastry again lengthwise to same thickness. Fold dough in thirds and chill 1 hour.
    Repeat process once more, folding in thirds, chilling at least 1 hour before using.

Apple Tarte Tatin

  • Preheat oven to 375º F.
    Roll out pastry to 1/4-inch thick on a lightly floured surface and cut a disc the size of a 10-inch tart shell or cake pan. Chill until ready to use.
    Peel, core and cut up apples into quarters.
    Melt butter in a medium sauté pan over medium-high heat. As soon as butter is melted, add brown sugar and cinnamon, stirring until blended and bubbling. Add brandy (watch for flames) and stir. Spoon into a pie or cake pan (not removable bottom).
    Arrange apples on top of sugar.
    Make holes in pastry with a fork and place on top of apples.
    Place pan on a baking sheet.
    Bake for 25 to 30 minutes, until crust is rich golden brown and apples are tender.

To Assemble

  • Turn out onto a platter, so that apples are on top.
    Watch for hot syrup that might drip.
    Serve warm.
Keyword apple, dessert, tart

Recent Posts