Apple Tarte Tatin

A classic French tart of caramelized apples with a flakey puff pastry crust.

The classic apple tarte Tatin was first invented and served by two sisters in France. They were the Tatin sisters who ran a hotel in the mid 1800s. This recipe has since spread and is loved and prepared world wide. There is a reason that dishes such as this one survive and are continually made. They are simple and delicious! Because it is served in everything from fine dining restaurants to relaxed bistros, you may think that it is complicated. But give it a try, you won't be sorry. It is one of my favorites!

What ingredients do you need for apple tarte tatin?

• Puff Pastry
• Granny Smith Apples
• Water
• Sugar
• Butter
• Vanilla

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The Recipe…

Set the oven to 350°F. Place water and sugar in a small pan and bring to a boil. Let simmer until the liquid has turned an amber-olive color. Do NOT stir with any type of utensil. Instead swirl the pan as it starts to turn color, to evenly distribute the sugar.

When sugar reaches the desired color, add the butter while swirling to incorporate. Then add vanilla. Place peeled and cut apples into the omelet pan in one single layer. You may need to cut the apples to fill any holes, they should fit snugly in the pan.

Place puff pastry on top of the apples. Cut until there is a 1 inch overhang on the pan. Then tuck the pastry inside the pan. Bake until the pastry has been cooked through with a golden brown color, about 45 minutes. Take out of the oven and let sit for 5 minutes. Then, turn over carefully onto the plate. Lift the pan carefully off the plate. Let sit for at least 1 hour, so the caramel can set.

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Recipe Tips:

• You want to use a firm tart apple (granny smith, pink lady, braeburn, mcintosh, jonathan, empire, cortland) because you want the tart to stay together and hold the tart structure.
• If you use a sweet apple (honeycrisp, ambrosia, gala, golden delicious, red delicious), they could get mushy and melt together.

Make Ahead:

• Make the tart the day before so that it has time to set. I would not recommend anything before that.
• You would serve it at room temperature. Serve individual slices with your favorite vanilla ice cream or whipped cream.
  

Storing tips:

• If making for the next day keep covered at room temperature. This is so the crust stays flakey and does not get soggy.
• For storing longer than one night cover and refrigerate.

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