Name: Tarte Tatin
Cook time: 30 min
Total time: 30 min
Yield: Yield: one 9½-inch tarte
Cuisine: German
Ingredients: 1/16 teaspoon salt, optional; 3 pounds Braeburn apples (about 6 to 8 medium apples; 12 if the apples are small); 1 cup French T45 flour (farine de blé), plus extra for working dough; 4 tablespoons unsalted Irish butter, cold; ¼ cup sugar; 1 teaspoon vanilla extract; ⅛ cup sugar; Pulp of ½ to 1 vanilla bean; 1 tablespoon lemon juice; ⅛ teaspoon salt; 3 tablespoons lemon juice; 3 tablespoons water; ¼ teaspoon baking powder; 4 tablespoons unsalted butter, softened to room temperature and cut into 3 pieces; 2 tablespoons unsalted butter, softened to room temperature and cut into flakes; 1 cup sugar

Preparation info

Yield:
one
9½ inch tarte

Difficulty
Easy
Ready in
30 min

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

While visiting France in my younger years, I had the pleasure of tasting tarte Tatin twice and will never forget it. During cooking, the juices from the apples mix with the fresh caramel to create a syrupy sauce unrivaled by any other apple pie. The tarte is legendary, and there have been many stories about how it originated and why the crust bakes on top of the apples rather than beneath them. According to legend, tarte Tatin originated in the late 1800s, an invention of Stéphanie<