Apple Tarte Tatin

Apple Tarte Tatin is a classic French upside-down tart made with apples that are caramelised in butter and sugar, then baked beneath a layer of pastry and turned over just before serving.

Tarte Tatin is known for its rich, glossy caramel, tender apples, and crisp pastry base. Unlike a traditional tart where the puff pastry sits underneath the filling during baking, a Tarte Tatin is baked upside down, with the apples at the bottom of the pan and the puff pastry on top. Once baked, it is inverted so the caramelised apples become the topping.

It is traditionally made with firm apples that hold their shape during cooking and is usually served warm, often with cream or ice cream.

You may want to switch out apples next time for pears making a Pear Tarte Tatin which is also delicious. Served warm with a dollop of whipped cream.

Apple Tarte Tatin

Pâte Feuilletée (Puff Pastry)

Resting / Chilling time: ± 3 hours
Baking time: 10–15 minutes
Yield: ± 500 g

Ingredients

225 g strong white bread flour

1½ tsp salt

225 g cold butter

15 ml lemon juice

150 ml cold water

Method

1. Prepare the détrempe
   Sift the flour and salt into a mixing bowl. Rub or cut 25 g of the butter into the flour until the mixture resembles fine breadcrumbs.

2. Prepare the butter block
   Place the remaining butter between two sheets of clear film. Using a rolling pin, gently beat and shape the butter into a flat 15 cm square. Keep chilled until needed.

3. Mix the dough
   Make a well in the centre of the flour mixture. Stir the lemon juice into the water and add most of it to the bowl. Mix using a round-bladed knife, adding more water if needed, to form a soft but not sticky dough.

4. Enclose the butter
   On a lightly floured surface, roll the dough into a 25 cm square. Do not knead, even if the dough appears uneven. Place the butter diagonally in the centre of the dough (so it looks like a diamond). Fold each corner of the dough over the butter to enclose it completely.

5. First roll and fold (turn)
   Roll the pastry into a 40 × 15 cm rectangle. Fold the lower third up over the middle third, then fold the top third down over it. Seal the edges gently with the rolling pin. Brush off excess flour, wrap in clear film, and chill for 30 minutes.

6. Repeat the turns
   With the sealed edges positioned at the top and bottom, roll the pastry out to the same size again. Fold, wrap, and chill as before.
   Repeat this process five more times, chilling between each turn. This process will make 729 layers!

After the final turn, the puff pastry is ready to use.

Pear or Apple Tarte Tatin

Preparation time: ± 45 minutes
Baking time: 25–30 minutes
Serves: 8

Ingredients

450 g puff pastry

150 g granulated sugar

30 g salted butter, thinly sliced

4 apples or 4 pears

Method

1. Preheat the oven to 190 °C.

2. Roll out the puff pastry into a circle approximately 25 cm in diameter. Place on parchment paper and refrigerate until required.

3. Evenly sprinkle the sugar over the base of the Tarte Tatin dish and scatter the butter slices on top.

4. Peel(optional), halve, and core the apples or pears.

5. Arrange the fruit neatly in the dish, ensuring the base is fully covered.

6. Place the dish over gentle heat and cook until the butter has melted and the sugar has caramelised. This will take about 30 minutes.

   • Keep the heat low to prevent crystallisation.

   • As the juices bubble around the edges, continue cooking until the caramel turns amber to deep golden brown.

7. Remove from the heat. Lay the chilled pastry over the fruit, tucking the edges down around the sides. Prick the pastry lightly.

8. Bake in the preheated oven for 25–30 minutes, or until the pastry is well risen and golden brown.

9. Remove from the oven and immediately invert the tart onto a serving plate. Replace any fruit that may stick to the dish. Serve warm with a dollop of whipped cream.

Credit: Puffpastrymaths