France Tarte Tatin (Fruit Tart)
A specialty of the Sologne region of France, tarte tatin became popular by a mistake made by one of the owners of the Hotel Tatin. This dessert is a caramelized apple tart that is baked upside down and then inverted onto the serving dish. Choose firm apples that will hold their shape, such as Pippin, Granny Smith, or Golden Delicious. Tarte tatin can also be made with pears, tomatoes, or onions. Recipe Serving: Serves 8
Prep Time
35 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
40 minutes
Total Time
3 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup (200 g) sugar
- 1 cup (240 g) butter
- 1 3/4 lb (800 g) apples, peeled, cored, halved
- 2 cups (480 ml) flour
- 1/2 cup (120 ml) butter, cold
- 3 Tbsp (45 ml) cold water
Directions
- Thoroughly combine sugar with half of the butter.
- Spread butter mixture over the bottom of a 9-inch (23 cm) tatin tin.
- Fit the apples, round side down, into the pan, ensuring that they are neatly arranged and cover the whole pan.
- Heat the apples over medium-high heat.
- When the sugar caramelizes and foams up over the apples, remove from heat and let cool thoroughly.
- Meanwhile, cut butter into flour.
- Gradually add cold water.
- Gather dough into a ball and chill for 2 hours.
- Preheat oven to 400°F (200°C).
- Roll dough out 1/8 in (3 mm) thick.
- Place pastry over apples, tucking the edges into the pan.
- Bake 1/2 hour, or until pastry is set.
- Invert onto a serving dish.
- Serve warm.
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