The Best Classic French Apple Tarte Tatin Recipe | The Pure Taste (2024)

FAQs

How do you keep Tarte Tatin from getting soggy? ›

"Sometimes, I like to flash it back in the oven for a minute or use a blowtorch to take the pan off. I find either of these methods helps the tarte keep its shape, and the cooling rack helps keep the tatin from getting soggy."

The tarte Tatin (French pronunciation: [taʁt tatɛ̃]), named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked.

Named after the woman who invented it, the Tarte Tatin (tart tah-TAN) is a famous French "upside-down" caramelized apple tart or Tarte aux pommes (caramélisé). Basically, the apples are underneath the dough – topsy-turvy indeed.

Many French cooks have a pan that is designed specifically for making this dish. The Copper-Core Petite Brasier the perfect pan for making a Tarte Tatin. It is about 1/2-inch wider than traditional pans and can hold close to 5 pounds of apples. A perfect Tarte Tatin is unforgettable but its success is in the details.

Some people like to paint the surface of the pastry base with lightly beaten egg white after the beans have been removed and before returning the dish to the oven as the egg white cooks onto the surface of the pastry and can act as a slight sealant to help to keep the pastry crisp.

6. Put the pastry on top of the pan and tuck in the edges around the fruit. Bake for about 30 minutes until the pastry is golden, then remove from the oven. Allow to cool for 5 minutes, then place a plate, slightly larger than the pan, on top and then, very carefully, using oven gloves, invert the tart on to the plate.

apple tart (with caramel topping)

The results are way more delicate and not as sweet as a shortbread shell, but provides the perfect base for our apples. The best apples for an apple tart: We're partial to Granny Smith, Honeycrip, and Gala, but you can really use any baking apple that you prefer in this recipe!

It was originally made with apples, but today you will find it made with all kinds of fruit - pear, plum, and apricots. I like to eat it when it has cooled down, but not cold. It is better when the pastry is crisp and the fruit filling is warm. The tarte Tatin is a French apple pie upside down, as the name suggests.

Tarte Tatin is an oozy caramelized dessert with melt-in-your-mouth apples and a semi-flaky crust. When I know it's coming, I wish it were the only course of the meal. It really is that good.

What does La tarte Tatin mean in english? ›

Meaning of tarte tatin in English

a sweet dish of apples that have been cooked in sugar and butter until they are brown, covered with pastry, baked and then turned upside down: My friend chose the tarte tatin served with whipped cream. She tucked into an enormous slice of tarte Tatin.

adjective. caramelized and baked in the manner of an upside-down cake: an apple tart Tatin.

For best results, cook a day or two ahead and keep in its pan or dish in the fridge, then reheat in the oven for 20 mins at 150C/130C fan/gas 2 an hour before serving. Turn out to serve as above.

You could use a cast iron ovenproof pan but as these are sturdier in construction than a tart tatin pan it will need to be preheated in the oven for slightly longer than the thin metal pan. We would suggest giving it 10-15 minutes in the oven before using.

You want a fluted tart pan with a removable bottom that allows you to—very carefully, very gingerly—hold the bottom of the pan and slide the edge off, revealing an architecturally perfect crust. If you're lining your pan with pie or tart dough before filling it, there's no need to grease the pan.

You can cook the tart a day in advance, keep it in the mould and reheat it at 150°C for 20 minutes. Special equipment needed: a 21cm tarte tatin dish (the ceramic Emile Henry Tarte Tatin dish from www.lakeland.co.uk is ideal for preventing the caramel from burning and de-moulding the tatin).

Soggy bottoms

This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.

If your butter tarts unfortunately turn out too soggy, it's likely your filling was too watered down or your pastry was rolled too thin. Next time, make sure your pastry is only rolled out to a 1/4-inch-thickness. It may take a couple tries to perfect your butter tart, and that's totally OK!

1. Avoid Overloading the Oven: Bake puff pastry in a well-ventilated oven and avoid overcrowding the baking sheet. Sufficient air circulation is crucial for achieving crispness.