Tarte Tatin

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by: Carolina Girl






A Tarte Tatin is a French upside-down apple tart. Because it needs to cool thoroughly and then warm to room temperature for serving, its best started the day before. You'll be buying a ludicrous number of apples, but keep in mind that they shrink a lot as they cook. Golden Delicious apples are used because, despite what one would think, they hold their shape better than, say Granny Smiths. If you're lucky enough to find Macintosh, Northern Spy Cortlands, or a tart heirloom variety for baking, use those instead.




ingredients

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serves: 1

15 baking apples (medium to large, about 7 pounds)(Golden Delicious or another type)

3/4 cup butter

3/4 cup sugar

734 grams dough (basic pie and tart pastry dough or cream cheese tart and pie pastry dough)

Nutrition Facts
Tarte Tatin

Servings Per Recipe: 1

Amount per Serving

Calories: 5006

  • Total Fat: 290 g
  •     Saturated Fat: 126.1 g
  •     Trans Fat: 5.6 g
  • Cholesterol: 578.9 mg
  • Sodium: 4314.6 mg
  • Total Carbs: 584.3 g
  •     Dietary Fiber: 5.1 g
  •     Sugars: 309.3 g
  • Protein: 32.3 g
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preparation

1.  Arrange the apple quarters over the sugar-butter mixture, starting from the outside and working in. Continue adding apple wedges until they fit tightly in the pan and all stand on end.

2.  Place the pan over medium heat and as the apples shrink, force in more apples. Continue to cook the apples until they release their liquid and this liquid reduces to about l/2 inch deep and is syrupy. Remove from the heat.

3.  Cut out a disk of pie pastry dough about 2 inches wider than the pan, using a pan lid or plate as a template. Pull off any excess dough. Put the round of dough on a sheet pan and freeze for 10 minutes.

4.  Transfer the now hard pastry disk to the top of the apples. When the disk softens slightly, tuck it in and around the apples. Bake.

5.  To unmold, heat the pan on the stovetop. Splay your hand over the tart and rotate it to loosen it completely from the pan.

6.  Set a serving plate over the pan, hold them together, and invert them so that the tart unmolds onto the plate.

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