Caramelized Apple Tart Is An Upside Down Apple Tart
A jewel of French home baking. The magic of tarte tatin lies in slowly caramelizing apples in butter and sugar until they become rich, sticky, and beautifully golden. Think how fun it will be for the kids to eat a dish that is deliberately upside down!
Ingredients
Fruit
- 6 Golden Delicious dessert apples - Honey Crisp, Granny Smith or cooking apples
- 1 tablespoon lemon juice or orange juice
- 1 cup sugar
- ½ cup butter
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon optional
Pastry
- 1 cup white flour all purpose
- 4 tablespoon white sugar
- 3½ oz butter /1 cup - chilled
- 4 tablespoon water ice water - use only what is necessary
Instructions
Make The Pastry
- Mix the flour, sugar, and salt together in a medium bowl (a whisk works well to mix the dry ingredients).
- Cut in the cold butter using a pastry cutter or 2 forks, until the butter is the size of peas varying sizes are fine.
- Add half the ice water and mix in until all the flour is moist, adding water as needed. Just mix until the mixture sticks together.
- Dump dough on a lightly floured surface and work the dough quickly. Your hands will warm the dough too much and cause the butter to melt into the flour if you handle it too long, so work quickly.
- When it sticks together in a ball, flatten it, then roll out the dough to the size of the dish you will bake the dessert in.
- Wrap it in clear wrap or parchment paper and place in freezer.
Prepare The Apples
- Heat oven to moderately hot 400°F/200°C/Gas 6.
- Peel, quarter, and core the apples. Place in a bowl and drizzle with lemon or orange and toss, to prevent the apple slices from turning brown.
- Heat a heavy-bottomed pan on medium heat, or the dish you will use in the oven, if suitable for both stove top and oven cooking.
- Melt the butter in the pan and heat until it is bubbly and frothy.
- Add the sugar, stirring quickly to melt it into the butter. Continue to cook the mixture until it turns a caramel color.
- If using a different dish in the oven, pour this mixture into it now.
- Arrange the apple quarters in the caramel sauce in a tight circle around the edge of the baking dish, rounded side down, then fill in the middle similarly. Gently press the apple slices to ensure there are no gaps, being careful not to get your fingers into the hot sauce or use tongs if you wish.
- Place the crust on top of the baking dish, covering the caramel apple layer completely. Tuck the crust down into the sides of the dish, or if your dish is shallow, let the crust drape over the edge, press it down onto the edge. and trim it off.
- Bake for 20-25 minutes, then turn the oven down to 375°F/191°C/Gas 5, leaving the apple tarte tatin in the oven, bake for a further 20-25 minutes until the pastry is golden brown and crisp.
- Allow to cool to room temperature for about an hour. (If you don't wait, the sauce may still be thin and runny.)
- Then run a knife around the edge of the dish to loosen the sides.
- To serve, select a serving plate that is deep enough to contain the sauce. The baking dish must be inverted so it drops into the serving plate.
- The best way to accomplish this is by placing a serving plate over the baking dish, then holding them tightly together, turning them over at once, and releasing the tarte tatin onto the serving plate.
- Serve with crème fraîche, whipped cream, or vanilla ice cream and enjoy this delightful French dessert!
Notes
- Take care when turning the freshly baked caramelized apple tart upside down as it will be very hot.
- Tart apples are best to provide a contrast with the sweet caramelized sauce that is created when baking the tarte tatin.
Nutrition
Calories: 595kcalCarbohydrates: 82gProtein: 3gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 76mgSodium: 233mgPotassium: 217mgFiber: 5gSugar: 60gVitamin A: 979IUVitamin C: 1mgCalcium: 25mgIron: 1mg
You Can Help LoveFrenchFood!By simply rating the recipe & leaving a comment! Thank You!
