This is a classic French dessert with lots of wonderful mythology around it. It goes back to the late 1800’s, to a small hotel in the village of Lamotte-Beuvron. Allegedly the Tatin sisters who ran the hotel accidentally dropped the apple tart, and out of desperation tried to rescue it – but they cooked it upside down. When they took it out they discovered the lovely caramelization that is the really incredible part of this dessert.
Excerpted with permission from Seven Seasons on Stowel Lake Farm. Copyright 2018 Jennifer Lloyd-Karr, Elizabeth Young, Lisa Lloyd, and Haidee Hart. Photo Credit: Rush Jagoe.
Tarte Tatin
I begin to make this dessert in early fall, using heritage apples that will hold their shape, like Cox’s Orange Pippin or Gravenstein. Note that this recipe is made for a deep, heavy skillet (cast iron works best) that measures 7 to 8 inches across the bottom and 10 to 11 inches across the top.
Ingredients
- 6 medium-large apples about 3 lb
- 1/2 cup cold butter + 8 tbsp butter
- 11/4 cups unbleached white flour
- 1 cup + 1 tsp sugar
- 1 tsp salt
- 3 to 4 tbsp cold water
- 2 cups heavy cream
- whipped optional
Instructions
- Heat oven to 375°f. Place flour in a food processor. It can also be done by hand in a mixing bowl using two knives or a pastry blender to combine the ingredients. Cut 1⁄2 cup of cold butter into 1-inch pieces and add to food processor along with 1 tsp sugar and 1 tsp salt. Pulse briefly until mixture forms pea-sized pieces (it happens quickly!). Add cold water, a small amount at a time, and pulse until dough holds together. You may not need to add all of the water, or you may need a little extra. If you over-process at this point the pastry will be tough, so mix just until it holds together.
- Empty dough out onto lightly floured counter. Roll out into a 12-inch circle. Transfer dough to a cookie sheet and refrigerate.
- Peel, core and quarter the apples lengthwise. Heat a heavy skillet on medium-high heat. Add 8 tbsp butter, melt, and remove skillet from heat. Sprinkle 1 cup sugar evenly over melted butter, covering bottom of pan. Arrange apples so the thin edges of their cut sides face the sides of the pan. Continue laying apples as tightly together as possible in circles in the pan until bottom of pan is covered.
- Return skillet to high heat. Cook for about 8 to 10 minutes, until sugar and butter under the apples has turned a deep amber colour and apples are turning golden brown on the cooked side. Remove from heat and use a fork to carefully turn each piece of apple over.
- Return to heat and cook on high for 5 minutes more. Watch carefully so as not to burn the butter-sugar mixture. Remove from heat once again and slide prepared pastry over the apples, carefully (the pan is hot!) tucking edges of pastry around edges of apples against the inner sides of the skillet.
- Place in oven and bake for 30 to 35 minutes, until crust is golden brown. Remove from oven and set aside to cool for about 20 minutes. Loosen edges of the pastry with a knife, and invert carefully onto a serving plate. If any apples stayed in the pan, just loosen them and tuck them back into their place, along with any extra caramel from the bottom of the pan. Delicious served with freshly whipped cream.