The name of this dessert comes from the French hotel where this pie was accidentally created in the 1880s. Stephanie Tatin, co-owner and chef of Hôtel Tatin, was overworked and left the apples cooking in butter and sugar for too long while making a traditional apple pie. Trying to save the dish, she placed the pastry over the pan and put the whole thing in the oven. When baked she flipped it upside down. It became a huge success and turned into the hotel’s signature dish.
Because of the name and the puff pastry, this dessert is always considered quite fancy. And it looks like you spent hours slaving in the kitchen making what is actually a very easy recipe. This dish will make an impression!
Easy Tarte Tartin Recipe
- 1 sheet puff pastry sheet frozen
- 3 lb apples peeled and cored
- 2 Tbsp butter
- 3/4 cup sugar
- Cut the apples into 8 wedges each;
- Place wedges in a bowl with water and lemon juice to keep them from turning brown;
- In a deep skillet (10 incwith an ovenproof handle, over low heat, place the butter and sugar until they are melted together;
- Drain and arrange the apple wedges neatly in the skillet (remember the tart will be flipped and the apples will be showing), making sure there are no gaps;
- Cook the apples over low heat for 30 minutes or until apples are tender, the excess liquid has evaporated and the caramel is golden brown. Remove from heat;
- While the apples are cooking, thaw pastry sheet at room temperature;
- Preheat oven to 375º;
- On a lightly floured surface open the pastry and cut a circle slightly larger than the skillet. Prick the pastry with a fork;
- Carefully place the pastry over the skillet, press down on the edges to enclose it completely and fold the excess back on itself. This will make a neat finish;
- Bake for 30 minutes, until pastry is golden. Remove from oven and let it rest for about 5 minutes before flipping on the serving plate;
- When you flip, place the plate over the skillet and turn swiftly. If there are any wedges stuck on the skillet, just put it back on the gap it left in the tart;
- Serve hot with a scoop of vanilla ice cream or a dollop of whipped cream.
- It’s best to flip the tart on the serving plate while it’s still hot. If you wait until it’s cool, the caramel will stick to the pan;
- You may reheat leftover slices in the microwave before serving;
- The contrast between the coldness of the ice cream or whipped cream and the hot tart makes this dish really special;
- This Easy Tarte Tatin can be a surprise elegant substitution for the traditional apple pie.
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