I first made a tarte tatin in 2010, close to the beginning of my blogging journey. This is my go to recipe, using any fruit in season. Here I have made a traditional dessert using apples.
For my challenges I am going to make use of Larousse where ever possible. This book is lovely, and I hope you are all enjoying the wealth of information I am sharing. Tatin is the name given to a tart caramelized apples that is cooked under a lid of pastry and then inverted to be served with the pastry underneath and the fruit on top. This delicious tart, in which the taste of caramel is combined with the flavour of apples cooked in butter under a golden crispy pastry crust, established the reputation of the Tatin sisters, who ran a hotel restaurant in Lamotte-Beuvron at the beginning of the 20th century. However, the ‘upside down’ tart, made with apples or pears, is an ancient speciality of Sologne and is found throughout Orléanais. Having been made famous by the Tatin sisters, it was first served in Paris at Maxim’s, where it remains a speciality to the present day.
- 50 g butter
- 50 g fructose
- 5 mls vanilla essence
- 3 apples, peeled, cored and cut into quarters
- 1 sheet puff pastry, cut to size
- Using a stove top safe and oven proof tart tatin dish, place the butter into the dish
- Place onto the stove over a low temperature and allow the butter to melt
- Once melted, add the fructose and stir and leave to go a nice golden brown
- When the caramel forms, add the vanilla and stir to combine
- Add the apples, packing them in as tightly as possible
- Cook for 5 minutes then flip the apples over, keeping in mind how they will look when you turn the pastry out
- Cook for another 5 minutes, remove from the heat and leave until completely cold
- Cut your pastry to size and place on top of the cooled apples, tucking the edges in
- Place into the fridge and preheat your oven to 180° Celsius
- Place the tarte tatin into the oven and bake for 35 minutes
- Remove from the oven and leave to cool for 10 minutes
- Place a serving dish on top of the dish and carefully turn upside down
- Remove the dish and serve with cream or ice cream
I am submitting this recipe to Blue Kitchen Bakes Classic French Challenge
since I first wrote up this recipe in 2010 I have made it numerous times. I have perfected one that works for me, and it is not the original recipe I posted years ago. The one from Larousse calls for a lot more butter and sugar than I have used. My recipe works for me and I trust when you make it, it will work for you. Please let me know in the comments below if you make this.