We just love this tart starring over-caramelised apples. And tarte tartin is much easier to make than it looks. Serve a slice with quality vanilla bean ice-cream and, wow!, you’ll discover the perfect explosion of flavours.
Made famous in the late 19th century by the Tatin sisters at the Hotel Tatin in the small village of Lamotte-Beuvron in the heart of the Loire Valley, tarte tartin has grown to become one of the most celebrated French desserts. Now you can enjoy it, too!
Tarte tartin
Course: Baking, Desserts, Entertaining, TreatsDifficulty: Medium8-10
25
minutes45
minutesCooking option, Ingredient options
We just love this tart starring over-caramelised apples. And tarte tartin is much easier to make than it looks. Serve a slice with quality vanilla bean ice-cream and, wow!, you’ll discover the perfect explosion of flavours.
Ingredients
2 sheets shortcrust pastry, slightly thawed
8 Pink Lady apples (see note)
200g caster sugar
120g butter
1 tsp vanilla extract
Method
- Place the sheets of shortcrust pastry on a clean benchtop on top of each other and trim the corners to make a round that is slightly larger than the top of a 24cm heavy-based, deep-sided, oven-proof frying pan. Place pastry on a tray and return to the freezer until needed.
- Use a peeler and small sharp knife to peel, quarter and core the apples.
- Add sugar to the frying pan and place over low heat. Cook, without stirring but tilting pan occasionally, until sugar is melted (this will take a few minutes) and just golden. Stir in 80g butter. Remove from the heat.
- Carefully arrange apples in the pan in circles, starting from the outside and working into the centre like a flower. Make sure the apples is tightly packed with the rounded side down. Brush apple with the vanilla, then dot with the remaining butter.
- Return the pan to a low heat. Simmer for 15-20 minutes or until apples are softened a little and the caramel is quite dark (but not burnt!). Remove pan from the heat.
- Meanwhile, preheat oven to 210C/190C fan-forced.
- Place the frozen pastry rounds on top of the caramelised apple in pan. As the pastry defrosts, use a spatula to tuck the pastry around the apples in the pan.
- Place the frying pan on a baking tray (to catch any juices), then place in the oven. Bake for 20 minutes or until pastry is golden brown.
- Set tarte aside to cool for 1 hour. This is important as it helps the apple release from the base of the pan while maintaining the shape. Just before serving, return the pan to the stovetop over low heat for 1-2 minutes to warm the caramel. Place a large serving plate over the top of the pan and invert. Carefully lift off the pan. Slice and serve with ice-cream.
Tips and notes
- This dessert is best cooked in an oven-proof frying pan, but you can also prepare the apple mixture on a pan on the stovetop and then transfer it to a cake pan to go into the oven.
- Tarte tartin is traditionally made using apples. We’ve used Pink Lady apples for their sweetness and firmness, but Granny Smith apples are also a popular choice. If using Pink Lady apples, be sure to use them quickly after peeling as they go brown easily.
- Other fruits have been used around the world for this dish, such as plums, apricots, peaches and plantains. Note that cooking times will vary depending on the fruit used.
- You can also serve this dessert with creme fraîche or sour cream, which can help cut through the sweetness.
If you have made this recipe, we’d love to see a photo of it to share on bite board. Please send it to info@biteboard.com.au.
