Tarte Tatin
This French technique following Tarte Tatin will make you renounce American apple pie as quickly as you can say "oui oui." A buttery Pate Sable shortcrust is gently folded over a picturesque structure of curvy apple halves that have been simmering in amber caramel. After baking to a golden brown in the oven, the marvel is then flipped over with a good thought or two, and voila. Autumn personified in a baked good.
Equipment
- 10 inch cast iron skillet (will work for 12 inch, and use less apples for 8 inch.)
Ingredients
Pâte Sable Crust
- ½ cup unsalted butter, cold
- 1¼ cup all purpose flour, sifted
- ⅓ cup confectioners sugar
- 1 egg yolk
- 2-4 tbsp ice water
- pinch of salt
Caramel/Filling
- 6 large apples
- ¾ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- pinch salt
Instructions
For the Pate Sable
- By hand or in a food processor, combine/pulse the flour, sugar, butter and salt together about 10-12 times until uniform and pea sized. Add in the egg yolk and combine/pulse a few times.
- Add in the ice water, a tablespoon at a time, until the desired consistency is achieved. Be careful not to let get too wet, but if you do, you can add in a little more flour when turning out.
- Turn out onto a lightly floured, countertop surface and combine further with your hands, kneading a little bit until the dough comes together in a ball and is softened a bit. Do not overwork.
- Flatten and immediately roll out to an inch or two larger circumference than your pan. Refrigerate for at least 30 minutes.
For the Apples/Caramel Filling
- Prepare the apples as stated above: Peel and then cut each apple in half. Take a paring knife and cut a half moon/u shape towards you for each half, cutting out the hard portion/core. If apples are too big, slice into quarters after coring.
- In the cast iron pan (or pan with higher sides), add the butter and sugar (gently pour into the butter) together once pan is on a medium-high heat.
- Incorporate the sugar and butter and then LEAVE ALONE. Mixture will slowly bubble and darken. It makes for a better caramel if you do not stir during this process, which can take anywhere from 5-10 minutes.
- Once caramel is Almost your desired color, remove from the heat, stir, and drop in your apples, placing them carefully, core side facing down. You can place in a flower pattern, using one or a few smaller pieces for the center, and/or add in a few thinner pieces if you need to fill in any gaps. It does not have to be picture perfect. The Tatin will take care of itself. Add a pinch of salt over the apples.
- Put the pan back on higher/high heat and cook the apples for another 10-15 minutes or so, making sure to turn the apples over twice--once to coat the other side, and again to ensure that the rounder outer sides are facing up.
- Take the dough out of the refrigerator for a few minutes prior to this point and place the dough over the apples in the pan, tucking in the outer edges around the outer edge of apples. You can make a small air hole in the center.
- Give pan a shake and make sure the caramel is evenly distributed, moving the pan into the oven at 375 degrees. Cook for 35-40 minutes, or until crust is golden brown. The juices will rise around the edges very soon in the baking process.
- Let cool for at least 10 minutes, and, ever so carefully, place a large flat plate/platter on top of the pan. Hold with a kitchen towel or oven mits, along with the handle, and flip (with a prayer). Slowly, raise up the pan from the Tarte Tatin, giving it an extra shake if necessary.
- Allow the tart to cool further, and enjoy room temperature or warm. There is no law in my land about ice cream, creme fraiche, or whipped cream on top, but I honestly think the Tarte Tatin on its very own is one of the most delightful creations for any Thanksgiving or Bastille Day, or Saturday in fall. Enjoy.
