The most amazing French Tarte Tatin

At the beginning of the year (the blog had not been created yet), I made a tarte tatin for friends and they keep asking me for the recipe. So here it is!
It is adapted from a recipe found on the blog “le palais des délices” (the blog is in French but you can have a look at the article, the photos are gorgeous!). It takes a very long time but the result is absolutely amazing and it is definitely worth it!

And it is not so difficult to bake!


Preparation: 30 minutes
Resting: 30 minutes
Cooking: 50 minutes + 30 minutes
Servings: 8
Level: Medium

Equipment: oven, round 24cm diameter cake tin, large bowl, rolling pin, pot

– 1,5 kg apples (about 8-10 big apples, slightly sweet that are good for cooking, like boskoop or Reinette du Canada)
– 130 g salted butter
– 200 g sugar
– ground cinnamon

For the pastry
– 200 g flour
– 100 g butter at the room temperature
– very cold water

1) Prepare the pastry

Here is the recipe

Pour the flour in the bowl and add the butter in cubes. With your fingertips, rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Then add some water and mix to form a dough. Be careful, it must not be sticky nor dry.
Wrap it in cling film and leave to rest in the fridge while preparing the rest.

2) The apples and the caramel

Peel and cut the apples into quarters. Reserve.

In a sauce pan, put the butter in dice and the sugar. Let caramelize at medium heat. Very important for a good caramel: you do nothing! don’t try to stir your caramel with a wooden spoon. Just leave it. You can just very gently move your pan to spead the sugar in the butter but very gently and only once when the butter is melted.
When it has a nice golden color it is ready. (don’t let it become to brown, that would mean it is burnt)
Pour it into your cake tin.

Then add the apples. Be careful there is a very specific way to arrange them. You have to put the quarters vertical and as tight as possible: there must be almost no space between the apples.

Then cook them in the oven for 50 minutes. After half the time, cover with foil.
(you can after 15 minutes turn the apples but that is optional)
After 50 minutes the apples must be really soft.
Let cool down completely before assembling.

3) Assembling!

Take your pastry and spread it using a rolling pin.
Then put it over your apples and make sure it is entirely covered. Fold the edges around the apples on the side.
Pierce some small holes with a fork.
Bake in the oven for 30 minutes.
When it is ready, get it out of the oven and let cool down.

It is very important that you do not turn it out of the tin in advance, because the pastry would lost its crisp.

4) Serving

Just before serving you can reheat in the oven if you prepared it in advanced (it is better when it is a bit hot). Then turn it out of the tin. Be careful, because the liquid caramel spreads on top, so go for a very large plate with edges if possible.
Then enjoy alone or with vanilla ice cream or with fresh cream (best one is “crème fraîche d’Isigny”)

This tarte tatin is mind blowing! (if you have a lot of time and want to impress your guests, definitely go for it!)

Advice: do not plan a too big dinner before serving this dessert, it is quite filling!


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