Tart Tatin, simple, plain, classic. This is what you will get on my blog today. Reason for it was a colleague of mine you gifted me with some home-grown apples. So then I thought, finally I have the chance to actually introduce this classic recipe here, even though I have been making it for a while already. This time I wanted to do it the really old-fashioned way, you know, with an oven-proof skillet, with apples, caramel and a pastry dough. Can you believe that classic tarte tartin actually only contains four ingredients: apples, sugar, butter, and flour? You can add some spices such as cinnamon or ginger. But the one made with four ingredients will be amazing. I like both versions. You can see how I make the tart in this video.
Tarte Tatin is essentially an upside down cake. You start with the caramel and tuck apple slices into it. Then you cover it with a pie crust and bake it in the oven until golden. Once done, turn the cake upside down. This tart is essentially caramelized apples, which stay together with a pie crust. If this doesn’t say fall or winter, I don’t know what does…
This classic French tarte tatin is an upside down cake. Apple slices are placed into caramel and covered with pie dough. After baking it is turned upside down and enjoyed. In this video you can see how I make it. For the pastry dough place butter in cubes on flour and sugar and work into crumbs the size of peas. Add a few tablespoons of water and work into a dough. If too crumbly, add a bit more. Cover airtight and chill for at least 30min in the fridge. For the filling peel apples, quarter and take out kernel. Recently I like to cut in eighths so that you have more uniform slices. Place the sugar in an oven-proof skillet and melt at medium-high temperature. Once melted, add soft butter, wait again until melted, reduce heat to low, add the spices if using and place the apple slices in a circle in the middle. Simmer for about five minutes. Meanwhile preheat the oven to 180 degrees Celsius. Take out the pastry dough and roll out into a circle larger than your skillet. Place on top of the skillet, trim off sides and tuck the apples with it. Bake for about 25min or until golden. Loosen edges with a knife and turn skillet upside down. Be sure to use a large plate for turning over, you may wish to take a baking sheet in the worst case. If the apple slices moved, just place them back with two forks. Serve immediately warm or cold.Classic French Tarte Tatin
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