The Tarte Tatin is a classic French dessert that originated in the late 19th century at the Hotel Tatin in the Loire Valley. Legend has it that the tart was created by accident when one of the Tatin sisters, who ran the hotel, inadvertently left apples cooking in butter and sugar for too long. In an attempt to rescue the dish, she placed pastry on top of the caramelized apples and baked it, creating the now-famous upside-down tart. The result was so delicious that it became a signature dish.
Recipe for Tarte Tatin
The Pastry
- 2 cups (250 g) all-purpose flour
- ¾ cup + 2 tablespoons (190 g) butter
- 1 egg yolk
- A pinch of salt
- 1 tablespoon (15 g) granulated sugar
- 25 g milk
Using your fingertips, mix the flour with the butter until you achieve a sandy texture. Add the egg yolk, along with the salt and sugar dissolved in the milk. Mix just until the dough comes together, being careful not to overwork it. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
The Apples
- About 15 Golden apples
- 9 tablespoons (130 g) butter
- 1 cup (200 g) sugar
Make a dry caramel by melting the sugar in a saucepan until golden brown. Incorporate the butter and pour the caramel into the bottom of your baking dish.
Peel, core, and quarter the apples. Arrange them on the caramel. Depending on the size of your dish, the apple quarters may stick out slightly, but don't worry—they will shrink during baking.
Bake the apples at 350°F (180°C) for about 1 hour and 30 minutes. It's okay if the top apples brown slightly; if they get too dark, cover them with aluminum foil. After 1 hour and 30 minutes of baking, the apples should be soft and tender. Remove the dish from the oven and let it cool slightly. Roll out your pastry and place it over the apples, tucking any excess dough along the edges. Bake again for about 40 minutes.
Unmold the Tarte Tatin while it is still warm. I enjoy it best when it's slightly warm or even cold, served with a scoop of vanilla ice cream or a dollop of heavy cream.
Bon appétit!