Tarte Tatin -- Easy Version
"Classic French apple tart. I make this every fall during apple season, usually end up with the recipe memorized as I'm churning out my 14th, or 15th, tarte by the end of the year. Use tart Granny Smiths for best results. Use store-bought puff pastry to make it super easy! I found this method by trial and error to bypass making caramel first.
(At the suggestion of my friends 2Bleu, a note about traditional tarte tatin: The traditional tarte tatin starts by making caramel in a cast-iron skillet first, then cooks the apples in the caramel on the stovetop, then has you make a crust like a pie crust, which gets placed on top of the apples, then the whole thing is moved into the oven. It's delicious, but a tedious method. So I played around in the kitchen until I discovered this method by a wonderful accident! Don't you love when that happens? ;-) )"
photo by Susiecat too
- Ready In:
- 2hrs
- Ingredients:
- 5
- Serves:
-
12
ingredients
- 8 medium apples, peeled, cored, and quartered
- 1 cup sugar
- 1⁄4 cup unsalted butter, melted
- 1 sheet frozen puff pastry, thawed (or other crust such as pie crust, or tart dough crust)
- cinnamon, as desired
directions
- Mix sugar and melted butter and press evenly into greased 8" or 9" round cake pan.
- Put apples on their sides in rows decoratively around pan, packing closely together and filling small spaces with broken segments of apples.
- Sprinkle tops of apples lightly with cinnamon if desired.
- Bake uncovered at 425F about 1-1 ½ hours.
- If apples start to burn, they can be covered toward the end of the baking time.
- Meanwhile, unfold pastry sheet and cut to fit pan. Use another pan to trace shape if necessary.
- Poke fork holes into both sides of puff pastry sheet to allow air to escape while baking.
- Press pastry on top of baked apples, pushing edges down. Bake another 20 minutes.
- Cool partially, then invert to a platter. Serve warm.
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Reviews
-
This didn't work for me at all. I tried it twice and it was just a huge waste of good ingredients. 1 1/2 hours at such a high heat was way too much. On the first attempt I followed the directions exactly, covering when the apples started to burn. The end result was a pan of charcoal. The second time, I baked the apples a much shorter time just until the colour started to turn caramel then added the crust until it was golden. Again, the apples were charred black. There are other recipes on this site that cook the apples on top of the stove. I will try one of those instead. -
This was excellent. It would have been helpful to know how long to let it set before inverting it, though, because I think I turned mine a bit too quickly. -
Daughter had to make an apple tarte for a french assignment to bring into her class. Many recipes seemed too complicated, but this one was by far one of the easiest. Our only struggle was at end when half of the tarte stuck to pan and half didn't. So her presentation was not that great, BUT her french teacher (who is a native of France) and her class loved it! -
Done for our family (4 people). In 15 minutes everything was gone!<br/>What should we want more? -
I love to bake and was so upset when this didn't come out of the pan, it totally got stuck. I finally got the apples out but it was a mess. Funny though my hubby still thought it was a success
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RECIPE SUBMITTED BY
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I am a busy mom of small children by day, and I work part-time as a doctor at night. I am trying to find the ever-elusive balance between career-track and mommy-track. Cooking and baking bring me joy, and I love to see my kids eat healthy homemade foods. I have relatives with a local organic farm, so I use their produce as much as possible. Yum!
After some trial and error with rating recipes for various contests and tag games, I think I will from now on stick to the definitions provided by Zaar:
3 stars means I liked it! I might have had to make some adjustments, though.
4 stars means I LOVED it! Almost no adjusting was necessary.
5 stars means one of the most outstanding things I have ever tasted! Stands, as is, as a fabulous dish.
I can't imagine giving only 1 or 2 stars -- that would mean that I either picked a recipe that I should have known wouldn't suit my taste, or that I really messed up while making the recipe.
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