Experience the timeless elegance of a traditional Tarte Tatin, featuring tender, spiced apples nestled in a rich, golden caramel and topped with a crisp, flaky pastry crust. This rustic yet sophisticated dessert balances the sharp sweetness of cooking apples with the deep flavor of browned butter and sugar. Perfect for holiday gatherings or a cozy weekend treat, it offers a beautiful presentation with its inverted, glossy apple top. The combination of all-purpose and rice flour creates a delicate, melt-in-your-mouth dough that holds up perfectly to the juicy fruit filling. Serve warm with a scoop of vanilla ice cream or a dollop of crème fraîche for the ultimate indulgent experience.
Tarte Tatin (Apples
Description
Experience the timeless elegance of a traditional Tarte Tatin, featuring tender, spiced apples nestled in a rich, golden caramel and topped with a crisp, flaky pastry crust. This rustic yet sophisticated dessert balances the sharp sweetness of cooking apples with the deep flavor of browned butter and sugar. Perfect for holiday gatherings or a cozy weekend treat, it offers a beautiful presentation with its inverted, glossy apple top. The combination of all-purpose and rice flour creates a delicate, melt-in-your-mouth dough that holds up perfectly to the juicy fruit filling. Serve warm with a scoop of vanilla ice cream or a dollop of cr&# 195;¨me fraîche for the ultimate indulgent experience.Ingredients
Directions
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In a large bowl, combine the all-purpose flour and rice flour.
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Using a pastry blender or two knives, cut in 10 tablespoons of cold unsalted butter until the mixture resembles fine crumbs.
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Stir in 1/4 cup of superfine sugar.
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Add the beaten egg and mix well until the dough begins to clump together.
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Knead the dough briefly in the bowl just until it forms a cohesive ball.
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Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate while preparing the apple topping.
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Melt 1/2 cup of unsalted butter in a heavy 10-inch ovenproof skillet with straight sides over medium heat.
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Remove the skillet from heat and sprinkle 1/2 cup plus 1 tablespoon of granulated sugar evenly over the melted butter. Do not stir.
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Peel, core, and slice the apples into thick wedges.
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Arrange the apple slices overlapping in two layers of concentric circles over the butter and sugar mixture in the skillet.
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Sprinkle the grated lemon zest evenly over the apples.
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Place the skillet over medium-high heat and cook until the sugar begins to caramelize and turns golden brown around the edges of the pan.
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Remove the skillet from the heat.
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Preheat the oven to 350 degrees F (175 degrees C).
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On a lightly floured surface, roll out the chilled pastry dough to about 1/4-inch thickness, forming a circle slightly larger than the skillet.
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Trim any uneven edges from the pastry circle.
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Carefully fit the pastry over the apples in the skillet, pressing it down gently around the edges.
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Place the skillet on a baking sheet to catch any potential drips.
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Bake in the preheated oven for 35 to 45 minutes, or until the pastry is nicely browned and crisp.
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Remove from the oven and let cool in the pan on a wire rack for 2 minutes.
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Immediately invert the tart onto a heat-proof serving plate.
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Serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 632.9kcal
- % Daily Value *
- Total Fat 31.4g49%
- Saturated Fat 19.3g97%
- Cholesterol 80.6mg27%
- Sodium 2.8mg1%
- Total Carbohydrate 76.0g26%
- Dietary Fiber 2.7g11%
- Sugars 0.3g
- Protein 10.3g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use firm cooking apples such as Granny Smith, Braeburn, or Jonagold for the best texture and flavor. These varieties hold their shape well during baking.
Ensure your skillet is ovenproof and has straight sides to facilitate easy flipping of the tart.
If the caramel is not bubbling up the sides after initial cooking on the stovetop, you can place the skillet in the oven for the first 10 minutes of baking before adding the pastry, or simply bake as directed; the oven will finish the caramelization.
For easier slicing and serving, ensure the tart is still warm when inverted. Letting it cool completely may cause the caramel to harden and stick the tart to the pan.
Add a pinch of cinnamon or nutmeg to the sugar mixture for a spiced variation.
