Apple Tarte Tatin

Recipe: Apple Tarte Tatin

A bit about Apple Tarte Tatin

 
This is a recipe that I learned working at Aubergine Restaurant and Inn in Hillsdale, NY. It was my first fine dining job. I worked garde manger and made these tasty tarts on the daily.

The origin of the Tarte Tatin comes from Hotel Tatin about 100 miles south of Paris, France in the 1800s. Stéphanie Tatin did most of the cooking for the hotel and supposedly made this by mistake. The story has a few different versions but most likely she was cooking apples for a regular apple tarte and almost burnt the sugar. Instead of taking the apples out of the pan she quickly covered them with the crust and popped it in the oven to finish. When she flipped it out and served it her guests loved it and it became a staple on her menu.

Whatever the story may be it is a staple for my family’s Thanksgiving dinner. Try it out and always, LETumEAT!!!

If you’re really feeling jazzy take some pictures and post them to Instagram! Tag @LETumEAT so we can check them out and maybe our favorite will get posted to our account!!
 

Apple Tarte Tatin Recipe Ingredients

For the filling:

  • 6-8 ea apples peeled and sliced, any good baking apple will work. These were picked from a random apple tree in the woods behind our house. (type unknown)
  • 1/3 c sugar
  • water
  • 1 T butter

For the crust:

  • 1 1/4 c AP flour
  • ¾ c Spelt flour (Camus country mill)
  • 2/3 c Lard
  • ¼ c powdered sugar
  • pinch salt
  • water

Directions

For the crust:

  • Mix flour, sugar, salt and lard by hand adding water as needed until it is crumbly but when you squeeze it together it holds its form.
  • Form into a ball and wrap in plastic wrap and refrigerate over night.

For the filling:

  • In a 9” sauté pan mix sugar with enough water to turn it into a wet sand consistency.
  • Cook over medium heat wiping the sides of the pan with a pastry brush dipped in water to ensure no crystallization along the sides of the pan.
  • When the sugar water mixture has turned to a nice dark amber caramel take it off the heat and add the butter.
  • Swirl the pan to incorporate.
  • Arrange the apples nice and neat in the pan, rounded side down. Make sure it looks nice and full because this will eventually be the presentation side.

Assembly:

    • Preheat the oven to 350 deg.
    • Roll out dough on a floured surface to a nice pretty round piece that is about a 1/4in thick.
    • Drape over the pan and cut away the excess. Tuck in the sides and send it into the oven for about 30-35 min or until it is nice and golden brown.
    • When its ready, hold a plate covering the pan and flip it upside down
    • Serve with your favorite ice cream and LETumEAT!

Photos: Ilana Pulda

 

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