Desserts · recipes · Uncategorized

Tarte Tatin

Hello everyone,

I know it has been a long time since I haven’t posted anything, but these couple months have been very busy for me!

I am coming back with a sweet recipe that is perfect for Fall. Today’s recipe will be the famous Tarte Tatin, also called upside-down apple pie in US and Canada. Tarte tatin is basically a caramelized apple pie cooked upside down. It is a recipe that I truly enjoy and that always bring back good memories to me. My mother would always make this pie whenever we would have friends over and this was one of my favorite. I find it much better than the traditional apple pie. First, I like the sweetness of the caramel, the apples which literally melt in your mouth and that fluffy and crunchy crust.

The legend says that tarte tatin was created in Sologne at the end of the 19th century by the Tatin’s sisters Caroline and Stéphanie. One day, the pie fell and the two sisters decided to cook it upside down to fix it. And it is how the Tarte Tatin was born. It is an inescapable of the French cuisine and is a delicious dessert.

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Tarte tatin is traditionally made with a regular pie crust, but in this recipe I tried it with a shortbread crust, which was not the best choice as it was too buttery and heavy. I strongly recommend to make it with a regular crust or puff pastry crust instead. Also, I kept all the measurements in grams as it is what we use in France, and also much more accurate. It is very hard to convert to cups for this recipe but you should be able to change to grams on your kitchen scale.

Here are all the ingredients you will need:

Ingredients

  • A pie plate or cake pan ( you will need a deep plate for this pie)
  • 1 regular pie crust or puff pastry
  • A dozen of apples
  • 140g caster sugar
  • 90g  butter

Instructions

1- The first step is to caramelized your apples. Peel and cut your apples into quarters. In a pan, add 40 grams of butter. Let it melt, and add your apples. Once the apples are in the pan, sprinkle 70 grams of sugar on top. Mix well.

You will have to stir regularly the apples so they don’t get burned. They should be half caramelized, so once they are light to medium brown, put them aside. Preheat your oven at 390 F (200 C).

2- The next step is to prepare the caramel. First, oil your pie plate and sprinkle some sugar. Your pie plate should be entirely coated with sugar. In a pan, add all the rest of the sugar and butter. Let cook until the caramel has a nice amber color. Pour it into your pie plate and sprinkle some more sugar on top of the caramel.

3- Once your caramel is in the pie plate, all you need to do is to place your caramelized apple. Always place them with the bumpy and round side at the bottom. Place them everywhere until you can no longer see the bottom of the pie plate. If you wish, you can add pieces of butter on top (personally I didn’t).

4- The last step is to add your pie crust or puff pastry on top. If it is too big no worries! Simply fold back the edges.

At this point your pie is all set. Place your pie in the preheated oven for 20 to 30 minutes. Because each oven is different, the best way to know if your pie is ready is when the crust on top is perfectly cooked. Once it is cooked, let it cool down. Because of the caramel at the bottom, you might need to place the pie plate on the burner for a couple of minutes to slightly melt the caramel. Flip it on a plate and enjoy!

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I hope you will love this recipe! Let me know in the comments if you enjoyed it and don’t forget to like this post!

You can follow me on Facebook and Pinterest for more recipes!

 

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