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    Beka saucepans and frying pans, born to last! > Explore

    Tarte Tatin

    Tarte Tatin
    Tarte Tatin
    Serves: 8
    Time: 1 h 15
    Difficulty:
    Published on : 28 Mar. 2014
    Author: Chef Philippe
    202 ratings
    7 comments
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    Ingredients for 8:

    • 8 to 10 apples
    • 150g unsalted butter
    • 150g castor sugar
    • 200 g shortcrust pastry
    • Cinnamon powder (optional)
    • Utensils:
    • Tarte Tatin Pan for Induction Hobs Ø 24cm
    • Spatula

    Selected for you

    Tarte Tatin Pan for Induction Hobs Ø 24cm
    Tarte Tatin Pan for Induction Hobs Ø 24cm
    Baumalu
     21 ratings
    € 46.90
    In stock
    > Add to basket
    Spatula
    Spatula Exoglass® - 30cm
    Matfer
     40 ratings
    € 5.40
    In stock
    > Add to basket

    A little history...

    Here is the topsy-turvy history of a legendary tart of caramelized apples that is cooked upside down but served with the right side up!
    Tarte Tatin is named after the Tatin sisters, Caroline and Stéphanie, who ran a hotel-restaurant at the end of the 19th century in Lamotte-Beuvron in Sologne. Conflicting versions state that this irresistible dessert was created by accident (they dropped the tart on the floor and baked it upside down), by a simple oversight (they left baked apples in the oven for too long) or was simply an old local speciality made famous by the sisters. Tarte Tatin was first served in Paris in 1926 at Maxim's restaurant and remains to this day a world-renowned, all-time French classic dessert.

    Method for Tarte Tatin:

    1

    Before starting this Tarte Tatin recipe, make sure you have organised all the necessary ingredients.

    2

    Peel the apples...

    3

    ... cut them in half...

    4

    ... and remove the seeds and core with a knife.

    5

    In a tarte tatin dish, melt the butter.

    6

    Add the castor sugar into a thin steam.

    7

    Combine gently with an Exoglass® spatula...

    8

    ... until fully incorporated.

    9

    Make a brown caramel. Make sure not to let the caramel darken too much, as this would result in a bitter taste.

    10

    Heat the caramel until the desired colour is obtained. Remove from the heat.

    11

    Arrange the apple halves on the warm caramel. Hold them vertically for a while...

    12

    ... making sure they are arranged in a tight pattern. Don't forget they will reduce in size while baking! If you have some apples left, cut them in smaller pieces and arrange them on top. Add cinnamon (optional).

    13

    Cook for 10 minutes on high heat. This method will allow the apples to absorb the caramel when it melts and to pre-cook the apples.

    14

    Flour your kitchen worktop. Roll out the shortcrust pastry...

    15

    ... to a thickness of 3 or 4mm, and give it a round shape with a slightly larger diameter than the pan.

    16

    Here I am using a tart ring that is slightly bigger (2 or 3 cm on each side) than the tarte tatin dish.

    17

    Gently cover the apples with the pastry.

    18

    Fold the edges inside the pan.

    19

    Gently press on the pastry with your hands to make sure it sticks to the apples, without creating holes in it.

    20

    With the tip of a knife, make a small hole in the centre. This will allow the steam to come out.

    21

    Preheat the oven to 180-200°C (gas 4-6) and bake until the pastry is completely cooked. The pastry is ready when the caramel starts to leak on the sides. Remove from the oven.

    22

    Cover the pan with a large, deep plate to keep the juice.

    23

    Hold the pan and plate together with a hand towel...

    24

    ... then flip with a quick, sharp movement.

    25

    Take extra precautions, as you might get burnt with splashes of boiling caramel!

    26

    Lift the hot tarte tatin dish...

    27

    ... and enjoy!
    Serve the tart as is, without custard, crème fraîche or ice cream. Otherwise, it would no longer be called a Tarte Tatin.

    User reviews:

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    Tarte Tatin
    Se ve espectacular.
    No encuentro en nuestras tiendas de pastelería el molde que usa para hacerla. Es posible utilizar un molde diferente?
    2 out of 2 users found this review helpful.
    Was this review helpful ? Thank you!
    Comment
    Milagrito 3 October 2020
    Wonderful
    This was quite surprising to me as I found the aramel more like toffee and never thought of cutting my apples in half the whole dish is simply delicious. My husband paid great compliments to it, said it was the best ever he tasted of a tarte tatin. WONDERFUL
    2 out of 2 users found this review helpful.
    Was this review helpful ? Thank you!
    Comment
    Bebettel 31 May 2020
    we love it
    used bramley cooking apples, but was still delicious. Can't wait to try it again.
    5 out of 5 users found this review helpful.
    Was this review helpful ? Thank you!
    Comment
    eyelead 1 June 2015
    Mistake in the recipe
    You recommend
    Tarte Tatin Pan for Induction Hobs Ø 24cm and a Stainless Steel Tart Ring Ø 22cm x H 2.7cm - Gobel, but in the video, Chef Philippe says that the ring should be a bit larger than the pan, so, you should recommend for a smaller pan or a larger ring.
    11 out of 13 users found this review helpful.
    Was this review helpful ? Thank you!
    Comment
    Jonasnuts 23 November 2015
    Best recipe I have found for Tarte Tatin
    Have used this recipe 6 or 7 times now. Simple to follow and the results are great. The 24 cm dish gives plenty for 8 people.
    0 out of 0 users found this review helpful.
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    Comment
    thespanishchef 3 October 2020
    Spectacular
    This came out perfectly! The video is so helpful, and the pate brisee is so flaky and flavorful. This technique produces a glorious result. I’m just learning my way in the kitchen, but chef Phillipe is making me look like a pro.
    0 out of 0 users found this review helpful.
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    Comment
    malchek 17 May 2020
    so delicious desserts
    5 out of 8 users found this review helpful.
    Was this review helpful ? Thank you!
    Comment
    wafaabeshir 24 February 2015
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