Tarte Tatinapple pie with ice cream

Tarte Tatin, a French classic, is an upside-down caramelized apple tart. It features buttery pastry crust topped with caramelized apples, baked until golden. When flipped, it reveals a beautiful, gooey apple topping. Traditionally served warm with a dollop of whipped cream or a scoop of vanilla ice cream, it’s a delightful indulgence for any dessert lover.

🥧 Whispers of Sweetness

In the hush of my kitchen, a secret unfolds,
A tale of butter, apples, and sugar, so bold.
With a whisper so soft, it’s barely heard,
“I’m going to make Tarte Tatin,” is the word.

The apples will caramelize, a dance of flame and fruit,
The crust, a golden haven, the heart of the pursuit.
So gather ’round, for a treat so divine,
Tarte Tatin’s coming, and it’s going to be sublime! 🥧

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Faqs:

  1. What is Tarte Tatin? Tarte Tatin is a classic French dessert made with caramelized apples baked under a layer of pastry. It’s typically served inverted, with the caramelized apples on top and the pastry crust on the bottom.
  2. Can I use a different type of apple? While Granny Smith apples are traditional for Tarte Tatin due to their tartness and ability to hold their shape during cooking, you can experiment with other varieties like Golden Delicious or Braeburn. Just keep in mind that the sweetness and texture of the final dish may vary.
  3. Do I have to use a cast iron skillet? While a cast iron skillet is traditional and ideal for caramelizing the apples on the stovetop and then transferring the dish directly into the oven, you can use any ovenproof skillet or baking dish. Just make sure it’s safe to use on both the stovetop and in the oven.
  4. Can I make Tarte Tatin ahead of time? Tarte Tatin is best served fresh and warm, but you can make it ahead of time and reheat it before serving. To reheat, place the entire skillet in a preheated oven for a few minutes until warmed through. However, keep in mind that the caramel may become stickier upon reheating.
  5. How do I prevent the caramel from sticking to the skillet? To prevent the caramel from sticking to the skillet, make sure to cook it over medium heat until it reaches a deep amber color. You can also lightly grease the skillet with butter before adding the sugar and apples. Additionally, avoid stirring the caramel once it starts to bubble.
  6. Can I serve Tarte Tatin with ice cream or whipped cream? Absolutely! Tarte Tatin pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast of the warm, caramelized apples with the cold creaminess of the ice cream or whipped cream is simply delightful.
  7. How should I store leftovers? If you have any leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, place individual slices on a baking sheet and warm them in a preheated oven until heated through.
  8. Can I freeze Tarte Tatin? While you can freeze Tarte Tatin, it’s best to freeze individual slices rather than the entire tart. Wrap each slice tightly in plastic wrap and aluminum foil before placing them in a freezer-safe container. To reheat, thaw the slices overnight in the refrigerator and then reheat them in a preheated oven until warmed through.
  9. Can I make Tarte Tatin with puff pastry instead of pie crust? While traditional Tarte Tatin is made with pie crust, you can certainly experiment with puff pastry for a slightly different texture. Just make sure to roll out the puff pastry to fit the size of your skillet or baking dish before placing it over the caramelized apples.

10. What if I don’t have an ovenproof skillet? If you don’t have an ovenproof skillet, you can cook the apples and caramel on the stovetop in a regular skillet, then transfer them to a baking dish lined with parchment paper. Place the pie crust over the apples in the baking dish and proceed with baking in the oven

tarte tatin on a plate

Tarte Tatin

Tarte Tatin is a classic French dessert made withcaramelized apples baked under a layer of pastry. It's typically servedinverted, with the caramelized apples on top and the pastry crust on the bottom
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine French
Servings 6
Calories 310 kcal

Ingredients
  

  • 3 tablespoons butter
  • ¾ cup white sugar
  • 6 large Granny Smith apples peeled, cored, and quartered
  • 1 tablespoon all-purpose flour
  • 1 9- inch unbaked pie crust

Instructions
 

  • Preheat Oven: Preheat your oven to 425°F (220°C).
  • Prepare Apples: In a 9-inch cast iron skillet or ovenproof frying pan, melt the butter over medium heat. Sprinkle the sugar evenly over the butter and cook until the sugar starts to dissolve and caramelize, about 5-7 minutes. Be careful not to burn it.
  • Arrange Apples: Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern. Make sure to fill the skillet with the apples.
  • Cook Apples: Cook the apples in the skillet for about 10-15 minutes, or until they start to soften and the caramel begins to bubble up around them.
  • Add Flour: Sprinkle the tablespoon of flour evenly over the apples in the skillet. This will help to thicken the caramel sauce.
  • Cover with Pie Crust: Roll out the pie crust dough to fit the skillet. Place the pie crust over the apples and tuck in the edges around the apples.
  • Bake: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and crispy.
  • Invert and Serve (Tricky Step): After baking, let the skillet rest for just 5 minutes. Then, this step can be a bit tricky, so proceed with caution. Carefully invert the skillet onto a serving plate. Be cautious as the caramel will be very hot. Do not wait longer than 5 minutes, as the caramel might stick to the skillet if it cools down too much.
  • Serve: Serve the Tarte Tatin warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Notes

“Ready to bake? Click here for our easy homemade pie crust recipe!”
Keyword apple tarte, caramelized apples, classic dessert, flaky pastry, french dessert, granny smith apples, homemade dessert, tarte tatin recipe

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