Tarte Tatin: COLLECTION
Description
This classic French upside-down tart is the epitome of rustic elegance. Tart cooking apples are slowly cooked in a bubbling bath of butter and brown sugar until deeply caramelized and tender. A simple, buttery pâte brisée covers the fruit before baking, emerging golden and crisp. The result is a stunning contrast between the soft, jammy apple filling and the shatteringly flaky crust. It’s an irresistible treat for weekend brunches, romantic dinners, or as a comforting finale to a heavy meal. Serve slightly warm with a scoop of vanilla ice cream or a dollop of crème fraîche to balance the richness. This recipe includes both traditional oven-baked and quick microwave variations for every occasion.Ingredients
Directions
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Prepare the Pâte Brisée: Place flour in a large bowl. Add egg, salt, cream, and 0.75 cup unsalted butter. Gradually blend ingredients into a smooth pastry dough. Chill for 2 hours before rolling out to 3-5mm thickness.
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Preheat oven to 200°C/400°F. Butter a 22cm tart pan thickly. Mix 0.33 cup brown sugar and 0.33 cup white sugar, then spread evenly over the bottom of the pan.
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Peel, core, and slice apples. Arrange them in a neat, tight pattern over the sugar in the pan. Dot with the remaining 0.5 cup softened butter.
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Cover the pan with the rolled pastry, allowing it to overhang the edges. Bake for 25 minutes until the pastry is golden brown.
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Remove from oven. Let cool for a few minutes, then turn the pan upside-down onto a serving plate. Lift off the pan to reveal the tart. If necessary, broil briefly until apples are deeply caramelized.
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For Microwave Variation: Melt 50g butter on a microwave browning plate at 100% power for 8 minutes. Peel, core, and cut 2 apples into 12 wedges each. Place apples on the hot butter and dust with 80g sugar.
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Cook uncovered at 100% power for 2 minutes. Transfer apples to a 15cm Corning dish and dot with remaining butter. Cook at 70% power for 3 minutes, then turn apples over.
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Cover carefully with pastry, piercing holes in the top. Cook at 70% power for 3 minutes, ignoring any pastry bubbling. Turn dish upside-down onto a plate and allow 5-6 minutes to cool before lifting off.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
Substitutions: Use Granny Smith or Braeburn apples for best results as they hold their shape. You can substitute half the butter in the pastry with lard for a flakier crust.
Tips: Ensure the caramel is hot before adding apples to prevent sticking. If the tart sticks to the pan, run a knife around the edge and let it cool for another minute before inverting.
Variations: Add a splash of Calvados or Grand Marnier to the caramel for an adult twist. Serve with vanilla ice cream or whipped cream.
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