Heavenly Caramelized Apple Tarte Tatin
Indulge in the delightful sweetness and buttery goodness of this Heavenly Caramelized Apple Tarte Tatin. This iconic French dessert is a showstopper, featuring succulent, perfectly caramelized golden delicious apples atop a flaky, buttery crust. Made in a cast-iron skillet for that charming rustic presentation, this dessert is not only a treat for the taste buds but also a feast for the eyes. Perfect for special occasions or a cozy night in, this tarte tatin is sure to impress friends and family alike. Serve it warm with a scoop of vanilla ice cream, and enjoy a slice of culinary heaven that will have everyone saying 'Yippee-ki-yo, cowboy!'
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
All-purpose flour
1 1/4 cups (measured)
Sugar
1 tablespoon + 3/4 cup (divided for dough and caramel)
Salt
1/2 teaspoon (measured)
Cold unsalted butter
4 tablespoons (cut into pieces) + 4 tablespoons (cut into pieces for caramel) (cold, divided)
Very cold water
3 tablespoons (measured)
Golden Delicious apples
8 (about 2 lbs.) (peeled, quartered lengthwise, and cored)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Tarte Tatin?
A Tarte Tatin is a classic French upside-down pastry in which fruit, usually apples, is caramelized in butter and sugar before the tart is baked.
Why are Golden Delicious apples used in this recipe?
Golden Delicious apples are ideal because they hold their shape well during the caramelization and baking process without turning into applesauce.
Can I use other types of apples?
Yes, other firm apples like Granny Smith, Braeburn, or Honeycrisp are excellent alternatives that provide a good balance of sweetness and tartness.
Why is a cast-iron skillet recommended?
A cast-iron skillet is recommended because it retains heat evenly for caramelizing the sugar and can safely transition from the stovetop to the oven.
How do I prepare the apples for the Tarte Tatin?
The apples should be peeled, quartered lengthwise, and cored before being placed into the caramel mixture.
Why do I need to use cold butter for the crust?
Using cold butter is essential for a flaky crust; the butter creates small steam pockets as it melts in the oven, which lifts the layers of dough.
What is the purpose of adding very cold water to the dough?
Very cold water prevents the butter in the dough from melting while you are mixing it, ensuring the crust remains flaky rather than tough.
How much sugar is used in this recipe?
The recipe uses a total of 3/4 cup plus 1 tablespoon of sugar, divided between the dough and the caramel topping.
How do I make the caramel for the apples?
Combine 3/4 cup of sugar and 4 tablespoons of butter in the skillet, heating until the sugar melts and turns a deep golden amber color.
How should I arrange the apples in the skillet?
Arrange the apple quarters rounded-side down in a circular pattern, packing them tightly as they will shrink slightly during cooking.
Do I need to cook the apples on the stove first?
Yes, simmering the apples in the caramel on the stovetop for a few minutes helps them soften and absorb the caramel flavors before baking.
How do I prevent the crust from becoming soggy?
Reducing the apple juices on the stovetop before adding the pastry helps prevent excess moisture from making the crust soggy.
What size should the pastry dough be rolled out to?
Roll the dough out to a circle slightly larger than the diameter of your skillet so you can tuck the edges around the apples.
How do I know when the Tarte Tatin is done baking?
The Tarte Tatin is done when the pastry is deep golden brown and the caramel is bubbling up around the edges of the pan.
When is the best time to flip the tart?
Allow the tart to rest for about 5 to 10 minutes after taking it out of the oven, but flip it while it is still warm so the caramel doesn't stick to the pan.
How do I safely flip the Tarte Tatin?
Place a large serving plate over the skillet, use oven mitts to hold both firmly, and flip the entire assembly in one swift, confident motion.
What should I do if some apples stick to the pan after flipping?
If any apples stick, simply remove them from the skillet with a fork and place them back onto the tart; the caramel will hide any imperfections.
Can I make the dough in advance?
Yes, you can prepare the dough, wrap it in plastic, and refrigerate it for up to 2 days or freeze it for up to a month.
Is it okay to use store-bought pastry?
While this recipe includes a homemade crust, you can use high-quality store-bought puff pastry or shortcrust pastry in a pinch.
What is the best way to serve Tarte Tatin?
It is best served warm, ideally with a scoop of vanilla ice cream, a dollop of whipped cream, or a bit of crème fraîche.
How many people does this recipe serve?
This recipe typically serves 6 to 8 people depending on the size of the slices.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
How do I reheat the Tarte Tatin?
Reheat slices in a 350°F (175°C) oven for 5-10 minutes to help the crust regain some of its crispness.
Can I use a regular cake pan if I don't have a skillet?
It is difficult because you need to cook the caramel on the stove. If using a cake pan, you must make the caramel in a separate pot and pour it in.
Is Tarte Tatin supposed to be very sweet?
It is sweet due to the caramelization, but the natural acidity of the apples and the salt in the crust provide a balanced flavor profile.
Can I add spices like cinnamon to this recipe?
Absolutely! A pinch of cinnamon or nutmeg added to the apples can enhance the warm, autumnal flavors of the dish.
What does 'quartered lengthwise' mean for the apples?
It means cutting the apple from the stem down to the base into four equal pieces.
Can I freeze a finished Tarte Tatin?
It is not recommended as the crust will lose its texture and become very soggy upon thawing.
Why is my caramel bitter?
If the caramel is bitter, it was likely cooked for too long or on too high a heat. Aim for a medium-amber color rather than dark brown.
Is this recipe suitable for a special occasion?
Yes, its rustic yet elegant presentation makes it a perfect showstopper dessert for dinner parties or holiday gatherings.