Tarte Tatin

Preparation info

  • Difficulty

    Medium

Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About

Method

Melt 1 1/2 cups granulated sugar in any small-size saucepan (add sugar slowly on a medium flame) until sugar is completely melted and looks honey-brown. Pour into a 10′ cake mold, let cool, and arrange 10 peeled, cored, and quartered cooking apples (like Rome or Golden Delicious) in concentric circles, facing the same direction, covering the caramel. Add a tablespoon of butter on top of the apples. Cover cake mold with aluminum foil. Place on a sheet tray and bake for about 1 hour at 375° or until the juices of the apple float out of the mold. Remove aluminum foil and let cool. On a floured table, roll out puff pastry or pie dough 1/16′ thick into a 12′ circle. Place the circle on a sheet tray, prick with a fork, and let rest in the refrigerator for 1 hour. Bake in a 375° oven until golden brown on both sides (about 15 to 20 minutes). Cut out a 10′ circle and place on top of the apples. Place a finemesh grill on top of the dough and turn over. The juice from the baked apples should then be boiled for a few minutes; add a few drops of Calvados brandy and use it as a glaze. To give the tarte the original crunchy, caramelized taste, melt a few tablespoons of sugar, cool for a few seconds, and use a fork to make a lace pattern of caramel on buttered parchment paper. Place the lacy caramel on each slice of tarte Tatin or make a lacy pattern in caramel over the whole tarte.