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Tarte Tatin

cake

Legend of the Tarte Tatin origin.

Research shows that the tarte Tatin was first created accidentally at the Hotel Tatin in Lamotte-Beuvron, France, about 100 miles (160 km) South of Paris, in the 1880s.[1] The hotel was run by two sisters, Stéphanie and Caroline Tatin.

There are conflicting stories concerning the tart’s origin, but the most common is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert.

photos by Coco Zordan

Originally, the tarte Tatin was made with two regional apple varieties: Reine des Reinettes (King of the Pippins), and Calville. When choosing apples for a tarte Tatin, it is important to pick some that will hold their shape while cooking, and not melt into apple sauce. In North America, Golden Delicious, Granny Smith, or Jonathan are excellent choices.

Tarte Tatin can also be made with pears, peaches, pineapple, tomatoes, other fruit, or vegetables, such as onion.(Wikipedia)

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The Recipe

Servings

8

Prep time

30 min.

Cooking time

30 min.

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Ingredients

  • Pu00e2te sucru00e9e (if you buy it, you’ll need 1/2 box,about gr.200)
  • to make the Pu00e2te sucru00e9e

  • unbleached all-purpose flour 1 cup

  • sugar 2 tbs

  • chilled unsalted butter diced 1/2 cup (one stick)

  • water 1/4 chilled water

  • Tarte

  • apples Granny Smith, Golden, Cortland peeled, cored, and cut into quarters 2 or 3

  • sugar 1 cup

  • butter diced 3 tbs

  • lemon juice a dash

  • cold water 3 tbs

  • Creme fraiche, for serving (optional)

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Directions

if you’re making the dough

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If using a food processor: Put the flour, sugar, and diced butter in the container of the processor and pulse 5 or 6 times. Add the ice water, then pulse 2 or 3 times. Don’t over mix: you should still be able to see the lumps of the butter.

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Or you can make the dough by hand, working it with your fingertips until the butter is broken up and has absorbed most of the flour.

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Wrap in plastic and refrigerate for at least 2 hours (overnight is even better).

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To roll out the dough, take it out of the refrigerator 30 minutes beforehand.  Roll out on floured surface, fold in three, roll out, rotate, fold in three again, roll out.  In this step, the remaining lumps of butter are broken up and the dough becomes flakier.

 

2.for the filling:

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Peel, core and cut into quarters the apples.  Toss with the lemon juice.  Put apples in metal pie dish with sugar, butter, and water, cut up.  On top of the stove, cook the apple quarters  on fairly high heat until caramelized.  When  the mixture is caramelized, (don’t let it burn), remove from heat.

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Place sheet of dough over the apples.  Cut off excess dough and tuck in the edges.  Prick dough all over with knife or fork.

 

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Bake at 425 for 20-30 mns.

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Invert a platter over the pie and invert tart onto platter. If the apples stick to the pie dish, you can put the dish on the flame for a few seconds to loosen the apples, or scrape off the slices with a spatula and replace them on the pie.

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