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

FAQs

How do you keep Tarte Tatin from getting soggy? ›

This may be more of an issue with apples than with pears. Some bakers suggest cutting the fruit and placing it in the refrigerator overnight to dry out and prevent this. Another reason the dessert may become soggy is if it sits out too long. Tarte tatin is best enjoyed warm as the crust will get soggy as it cools.

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.

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.

Allow your pie to bake for the entire recommended period.

Your pie may start to brown early, making it look ready. People often pull their pie too soon out of fear that it will burn. This leads to runny pie because it prevents the filling from thickening.

Keep cooking until the juices are turning darker brown and smell caramelized, no longer than 10 minutes more. Transfer skillet to the oven and bake 45 to 50 minutes, until puff pastry is browned and firm. Let cool 5 minutes, then carefully turn out onto a round serving plate.

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!

Granny Smith Apples

This ubiquitous green variety is one of the most tart apples and a favorite apple among professional bakers. It boasts a bright, citrus-like aroma, with substantial acidity that complements the added sugar in pie recipes. The flesh is firm and crunchy and holds up well under long bake times.

The best apples for apple pie that are widely available include Braeburn, Golden Delicious, Granny Smith and Honeycrisp apples. Others to look for at your local market that will be excellent in apple pie are Cortland, Crispin, Ida Reds, Jonagold, McIntosh, Northern Spy, Pink Lady, Rome and Winesap.

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.

Choose a pan: a copper tarte tatin mold will be perfect (here's a link to a good one), but you can also use an iron skillet (as long as it doesn't smell like salmon or something) or even a heavy stainless steel (like All-Clad) or non-stick sauté pan.

You can cook the tart a day in advance, keep it in the mould and reheat it at 150°C for 20 minutes.

Quickly and carefully invert the tart onto the platter so the apples are on top. If any apples stick to the skillet, set them back into the tart. Serve warm or at room temperature, with dollops of crème fraîche, whipped cream, or ice cream.

1 Frozen Tarte Tatin545g. All butter puff pastry topped with caramelised apple slices A classic recipe made in the South of France.

Par bake the shells, then egg wash with a mixture of 100 grams yolks & 10 grams heavy cream. The tart shells will keep for 48 hours easily.

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.

One way to prevent soggy bottom pastry is to blind bake the pastry – This means partially or completely bake the pastry before adding the filling. Also, avoid over-filling your pastry.

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.