Tarte Tatin

Recipe courtesy Patrick Laget

Show: Tyler's UltimateEpisode: Apple Pie

Rated: 5 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Cook Time:
1 hr 0 min
Level:
Difficult
Yield:
6 servings

Times:

Prep: 30 min
Inactive Prep: 1 min
Cook: 1 hr 0 min
Total:: 1 hr 31 min

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Ingredients

1 stick unsalted butter
1 egg, lightly beaten
2 tablespoons cold water
1 pinch salt
1 2/3 cups plain all-purpose flour, sifted

Caramel Apple Filling:

1/2 stick unsalted butter
3/4 cup sugar
10 apples (recommended: Granny Smiths or Reine de reinette)
2 tablespoons sugar, for sprinkling

Directions

Preheat oven to 400 degrees F.

To make the pastry, let the butter soften to room temperature and put it into a mixer on low speed. Pulse for 2 seconds before adding the egg followed by the water. Mix for a few seconds and then add the salt and the flour, keeping 2 tablespoons aside to add later in case the dough is too sticky. Work fast because the gluten in the flour makes the dough go elastic.

Stop the mixer before the dough turns into a ball. Flatten the pastry and shape a circle about 6 inches wide. Place the pastry on a plate, wrap it in plastic wrap and leave in the refrigerator for 1 hour minimum to 24 hours. This lets the gluten relax and when you roll out the pastry it stays flat.

Caramel Apple Filling: Cut the butter into little bits and scatter on a 10-inch baking dish. Shake the sugar over it and add 2 tablespoons of water to keep it from crystallizing. Caramelize the sugar by placing the dish on a medium heat. Meanwhile, peel the apples, cut in 2 and remove the core. Cut them into 4 big pieces. Once the butter and sugar have caramelized take the pan off the heat. Place the pieces of apple vertically on top of the caramel in the baking tin, taking care to fill the gaps with more pieces so they stick together in a solid mass. Sprinkle 2 tablespoons of sugar over the apples. Put the dish back on a heat diffuser for 15 minutes at a medium heat until the caramel starts bubbling up through the apples.

Preheat the oven to 400 degrees F. Roll the pastry out and place over the apples folding it in at the edges. Make 3 or 4 holes with a knife and 1 in the middle to let steam out when baking. Bake for 20 minutes and then let it rest for 15 minutes. It is important that you do this otherwise the apples will fall apart when you turn it over. Take a dinner plate and put it over the baking tin. Turn it over. Slowly remove the baking tin.

Serve lukewarm with vanilla ice cream, heavy cream or whipped cream.

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Comments & Reviews

recipe Tarte Tatin
Nina New York, NY 09-20-2009
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Better than Julia's
Rated: 5 stars out of 5

We made two tartes last night, and Patrick's won hands down over Julia Childs'. The only thing I did was add two tablespoons... of sugar to the dough to make it sweet. Also, used golden delicious apples. Read more
recipe Tarte Tatin
Anonymous 04-16-2008
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very good
Rated: 4 stars out of 5

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recipe Tarte Tatin
Leonard Bronx, NY 12-26-2007
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Fantastic Tarte Tatin Recipe
Rated: 5 stars out of 5

I bought a tarte tatin pan made by mauviel, 9-1/2 inch. I made apple, pear, plum, apricot and peach tarte tatin. The crucial... point about recipe is timing. When you cook the sugar with butter, how do you know it is carmelizing? When the mixture first turns brown, either the sugar is carmelizing or the butter is burning. When it first turns brown, I stop the cooking and place the fruits in the pan with hot sugar. If I wait any longer, the mixture gets browner and the fruit gets mushier like apple sauce if you are using apples. Then I cook it until the hot sugar coats the fruits. Then I let cool. After cooling, I place the dough on top with 4-5 slits. I cook for about 20 minutes at 400F with 4 slits on top of crust. Then I let it cool for 15-60 minutes. After I turn it over, there might be excess liquid. The excess liquid I drain off and discard. So either you cook off the liquid which is water with some sugar, and take risk of overcooking the fruit, or you cook it less, leaving the fruit intact with a good bite but with excess liquid to drain off. It takes experience to decide the exact point when to stop cooking the sugar/butter and start adding the fruit. It also takes experience to decide the exact point to stop cooking the fruit layered in the sugar/butter before adding the crust. But depending on your decision the outcome will be determined.Read more
recipe Tarte Tatin
CHARLOTTE Kalaheo, HI 11-04-2007
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SImply Elegant!
Rated: 5 stars out of 5

When I watched Tyler's show on how to make this Tarte Tatin, I couldn't wait to try it. The recipe looked so easy to make,... yet the finished product was beautiful. I was not disappointed! I followed the recipe, except I sprinkled a little cinnamon on the apples before topping it with the crust. It was delicious and quite elegant and so yummy! I will make this for my next catered luncheon at work, I know they'll be very impressed!Read more
recipe Tarte Tatin
Brenda Norman, OK 10-23-2007
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Divine Tart
Rated: 5 stars out of 5

This was fantastic. I saw the show and couldn't wait to try it. I used my 10 inch cast iron skillet and it worked... beautifully, just a little heavy for flipping it out.Read more
recipe Tarte Tatin
Anonymous 11-24-2006
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Just what you've been looking for
Rated: 5 stars out of 5

Very good, easy, just what a tatin should taste like. A scoop of ice cream on top. Perfect. I made the dough a day ahead. I... used golden apples. I sprinkled vanilla sugar on the apples just before covering with the pastry dough. I served the tatin the next day, reheated for 15 minutes.Read more