Apple Tarte Tatin

mangobreeder

mangobreeder

mangobreeder

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Here is my version of a apple tarte tatin.

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In a Tarte Tatin Dish, add water and Sugar, leave for two mins, and stir to mix well.

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Heat until it goes a pale blonde color, and throw in diced butter.

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Arrange the apples

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add more apples


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Then brush with butter and bake for 30 mins, once baked, add some puff pastry which i <AHEM> "made" <AHEM> earlier

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back in the over for 30 mins


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after 1 hour cooling time, take out and flip.

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ta da
 
i agree, i could have caramalised a bit longer, but its a fine line between going too far and overpowering the apples, and not doing it enough :)

Its all gone now, i made it at 9pm, and ive eaten 3/4 of it and the wife the other 1/4, it was meant for dessert at the mother in laws t0morrow :)
 
A great dessert, but needs far more caramelising should be a dark caramel colour, also less apples. However you have made me darn hungry.
 
AcidHell2 said:
A great dessert, but needs far more caramelising should be a dark caramel colour, also less apples. However you have made me darn hungry.
Click to expand...

your joking right less apples?

You will see the dish is a good 1.5inches to 2 inches deep, this is a real tarte tatin dish. A Tarte Tatin is meant to be thick and packed with apples.

More caramel, ruins and overpowers the tarte, so its a no go. even raymond Blanc agrees :)

quote from his recipe
"On a medium heat, cook the syrup until it turns to a pale blonde caramel (do not let it become too dark or the flavour will overpower the apples)"
 
Thick but single layer, remember the real colour comes from the oven bake, so In the pan you only want a light caramel.

Reymounds. perfect colour, although I prefer the look of apples in segments and then put in. Spiral like pattern.

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Last edited:
AcidHell2 said:
Thick but single layer, remember the real colour comes from the oven bake, so In the pan you only want a light caramel.

Reymounds perfect colour, although I prefer the look of apples in segments and then put in. Spiral like p astern.

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Click to expand...

yeah, im going to work on the spiral pattern when i make the second one tonight, its not as easy as it looks :)
 
Yum, I love apple tarte tatin.

I always add a slug of Clavados to the caramel when making it, tastes great! I love it with a dollop of crème fraîche.

I use Cox's, always seem to be work best. I've tried it with Braeburn's too which was pretty good.
 
Nice on the calvados, that sounds like something to try!

With apples, I like to go for a nice firm apple, not too grainy like braeburns as they breakdown too much.
 
Always use eating apples when she makes it here. We tend to go on the thinner and less caramelised side as well - I think it depends on the region of France for what the tarte tatin is supposed to come out like. I'd say the one AH2 posted is way too dark and thick and the apples aren't arranged in a nice spiral on the top.

Such a damn good dessert though, whichever way it's made.

I hope the OP serves his with an extra large gloop of cream :D
 
T'other half usually cuts the apples into thinner wedges and arranges them round the outside so they look like spokes in a wheel.

What she actually does is melts the sugar and butter to a caramel in the pan, lays the apple into it and stews for a few minutes, tops it with the puff pastry and whacks it in the oven.

As you noticed, it doesn't last long, so there's no point spending too much time making it look pretty :D
 
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