Caramelized Apple Tarte Tatin
Indulge in a decadent Caramelized Apple Tarte Tatin, a French classic that perfectly balances the rich flavors of buttery caramel and tender, baked apples. Inspired by Chef Anne Burrell's recipe, this tart delights with its golden, flaky crust and sweet apple filling, making it an exquisite centerpiece for any dessert table. With hints of vanilla and lemon zest elevating the flavors, and a creamy mascarpone topping to add a touch of luxury, this tart is sure to impress family and friends alike. Perfect for gatherings, it is both a feast for the eyes and the palate. Prepare it with a little extra love and time to create a memorable dessert experience!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Cold butter
1/2 cup (Cut into pea-sized pieces)
All-purpose flour
1 cup (Plus extra for rolling)
Sugar
1/4 cup (For the crust)
Salt
1 pinch
Lemon zest
1 lemon's worth
Egg yolk
1
Ice water
2-3 tablespoons
Sugar
1 cup (For the filling)
Apple cider
1/4 cup (NOT vinegar)
Lemon juice
1/2 lemon's worth
Vanilla bean
1 (Seeds scraped)
Butter
1/2 cup (Cut into pats)
Apples
6 (Peeled, cored, and quartered)
Mascarpone cheese
to taste (For serving)
Sugar
2 tablespoons (For sweetening mascarpone)
Instructions
1
In a food processor, combine cold butter, all-purpose flour, sugar, salt, and lemon zest. Pulse until the mixture resembles coarse crumbs.
2
Add the egg yolk and ice water, one tablespoon at a time, pulsing until the dough starts to come together. If it's too dry, add a bit more water as needed.
3
Turn the dough out onto a lightly floured surface and briefly knead just until smooth. Shape it into a disc, cover with plastic wrap, and refrigerate for at least 1 hour or overnight.
4
Preheat your oven to 425°F (220°C).
5
In a 10-inch nonstick ovenproof skillet, combine sugar, apple cider, lemon juice, and scraped vanilla bean seeds. Stir well and bring to a boil over high heat, brushing down the sides to prevent crystallization.
6
Once the mixture turns light brown after 6-7 minutes, swirl the pan gently, cooking until it reaches a deep amber color. Be cautious of splatters as it bubbles.
7
Remove from heat and carefully stir in the butter, piece by piece. The mixture will bubble; avoid skin contact as it can be hot.
8
Arrange the apple quarters, rounded side down, in a circular pattern over the caramel, ensuring a beautiful presentation. Return the pan to medium heat and cook for 20 minutes, allowing the apples to soften.
9
Remove the chilled pastry from the refrigerator. Roll it out to an 11-12 inch circle if needed, then drape it over the apples, tucking the edges into the pan.
10
Bake in the preheated oven for 20-25 minutes or until the crust is golden and flaky. Allow the tart to rest for 10-15 minutes after baking.
11
Carefully flip the tart onto a serving platter, letting it slide out gently. Slice into wedges and serve warm with a dollop of sweetened mascarpone.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Caramelized Apple Tarte Tatin?
It is a classic French dessert consisting of apples caramelized in butter and sugar, topped with a pastry crust, baked, and then inverted so the fruit is on top.
What kind of skillet is required for this recipe?
You should use a 10-inch nonstick ovenproof skillet to ensure the tart can transition from the stovetop to the oven and release easily.
How do I make the pastry crust for the Tarte Tatin?
Pulse cold butter, flour, sugar, salt, and lemon zest in a food processor, then add egg yolk and ice water until the dough forms.
How long should the dough chill before use?
The dough needs to be refrigerated for at least 1 hour, though it can be left overnight.
What temperature should the oven be set to?
Preheat your oven to 425°F (220°C) for baking the tart.
What ingredients are used for the caramel base?
The caramel is made from sugar, apple cider (not vinegar), lemon juice, and the seeds from one vanilla bean.
How do I know when the caramel is ready?
Cook the mixture over high heat until it turns a deep amber color, which usually happens after it has been light brown for 6-7 minutes.
How do I prevent the sugar from crystallizing in the pan?
Brush down the sides of the skillet with water while the sugar mixture is boiling.
When should I add the butter to the filling?
Remove the pan from the heat once the caramel is amber, then stir in the butter piece by piece.
How should the apples be prepared?
The recipe calls for 6 apples that are peeled, cored, and quartered.
How should the apples be arranged in the pan?
Place the apple quarters rounded side down in a circular pattern over the caramel.
Do I cook the apples before adding the pastry?
Yes, return the skillet to medium heat and cook the apples in the caramel for 20 minutes to soften them.
How large should I roll out the pastry dough?
Roll the chilled pastry into an 11-12 inch circle so it can cover the apples and be tucked into the 10-inch skillet.
How long does the tart bake in the oven?
Bake the tart for 20-25 minutes until the crust becomes golden and flaky.
How long should the tart rest after baking?
Allow the tart to rest for 10-15 minutes before attempting to flip it onto a platter.
How is the Tarte Tatin served?
It is best served warm, sliced into wedges, and topped with a dollop of sweetened mascarpone.
How do I make the mascarpone topping?
Mix mascarpone cheese with 2 tablespoons of sugar (or to taste) until sweetened.
Can I use apple cider vinegar instead of apple cider?
No, the recipe specifically states to use apple cider and not vinegar.
What is the purpose of the egg yolk in the crust?
The egg yolk adds richness and helps bind the dough together.
Why is lemon zest included in the dough?
The lemon zest provides a bright, aromatic flavor that complements the sweet apples and rich caramel.
Is the caramel mixture dangerous to handle?
Yes, the bubbling caramel is extremely hot; you should avoid skin contact and be cautious of splatters.
What should the dough look like before adding water?
After pulsing the butter and flour, the mixture should resemble coarse crumbs.
What should I do if my dough is too dry?
Add ice water one tablespoon at a time until the dough begins to come together.
Do I need to knead the dough?
Briefly knead the dough on a lightly floured surface only until it is smooth; do not overwork it.
How many apples are needed for this recipe?
The recipe requires 6 apples.
Why do I need to swirl the pan while making caramel?
Swirling helps ensure the sugar cooks evenly and prevents localized burning as it reaches the amber stage.
Can the vanilla bean seeds be substituted?
While the recipe calls for a fresh vanilla bean, you could use vanilla paste or extract if a whole bean is unavailable.
What happens if I don't tuck the pastry edges?
Tucking the edges helps contain the apples and caramel, creating the signature look and structure of the tart.
Is this a difficult recipe to make?
It requires some care with the caramel and the flipping process, but following the steps closely makes it manageable for most bakers.
Can I use a food processor for the entire dough process?
You can use it for pulsing the butter and flour, and for adding the liquids, but the final smoothing should be done by hand.