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 key to a successful tarte lies in the type of skillet you use. Cast iron, enameled cast iron, or a special tarte tatin mold, available at many kitchenware shops, are best. In any case, it should be heavy-bottomed, with a handle that can withstand the heat of the oven.

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.

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.

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.

Add a Layer

You can create a barrier between the filling and the dough by adding an ingredient that won't change the flavor of the pie—or that will improve the flavor of the pie. Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

Normally I would cook the Tatin in a non-stick ovenproof frying pan, but if you don't have such a thing (no plastic handles please) just cook the caramel and apples on the hob then transfer everything to a suitable round baking dish before putting on the pastry, and baking in the oven.

Granny Smith apples: Bright green with a citrusy flavor, Granny Smith apples are perhaps the most popular baking apple in the US. These apples are tart and crunchy with high acidity. They don't have the strongest apple flavor, so they're great for mixing with sweeter varieties for a balanced apple pie filling.

Choose a pan whose shape comes close to that of a tart Tatin pan. Cast iron, stainless steel, or an oven safe ceramic coated nonstick skillet are all candidates too. The pan needs to go from stove to oven. I prefer to unmold tarte Tatin close to serving time.

Dessert was an expertly-made tarte tatin with vanilla ice cream. This is a great recipe for tarte Tatin, the French version of an apple pie.

What is the difference between a tart and a galette tatin? ›

The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust. Galettes – This is basically a pie made without using a pie dish, but because that would be too simple galettes can be made with any type of pastry dough.

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

Peel and quarter the apples. Use a small sharp knife to trim the hard cores and seeds from the center of each quarter; don't worry about being too neat. Transfer to a bowl and refrigerate, lightly covered, for at least one day or up to three days. (This key step reduces the amount of liquid in the tart.

Yes! Tartes Tatin can be frozen, and they freeze well. If you have any leftovers, wrap them up well in plastic wrap and keep them in the fridge or freezer. You can freeze this apple Tart Tatin for up to 2 months.

Prebake your crust

“Whenever it's possible, I prebake the crust,” says cookbook author and famed baker Dorie Greenspan. “It's such a good way to keep the bottom crisp and tasty.” This works best with single-crust pies, like Pecan Pie, Pumpkin Pie, and Chess Pie.

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar. Then bake at 220°C (425°F) for 15 minutes.

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.

Transfer to a bowl and refrigerate, lightly covered, for at least one day or up to three days.