Welcome friends! Today in Paulina Cocina we are going to be talking about a recipe with a debatable pronunciation… You also say tatin as it sounds, don’t act misunderstanding. But remember that it is pronounced tatan and if we don’t say it correctly, let the Tatin sisters sue us.
The Tarte Tatin is a classic dessert of French cuisine which stands out for its simplicity and exceptional flavor. It is a delicious inverted cake, usually made with caramelized apples and a shortcrust pastry base..
Next we are going to see all the details about this recipe and prepare to make a tarte tatin at home.
About tarte tatin
Apple Tarte Tatin is the most popular variant of this recipeand its success lies in the combination of golden and caramelized apples with a crispy shortcrust pastry that is baked upside down and then turned over on a plate to be served with the apples on top.
This reverse cooking method allows the apples to cook into a thick, delicious caramel before the pie is baked.
Special features of tarte tatin
For some, The authenticity of Tarte Tatin lies in the simplicity of its ingredients: apples, sugar, butter and shortcrust pastry.. However, the versatility of this preparation allows creative chefs to adapt it to their taste, adding nuts, salted caramel, or even a dash of liqueur for an innovative twist.
Although the Tarte Tatin recipe has remained essentially authentic, there are numerous variations that allow you to experiment with other ingredients. For example, you can replace apples with banana, pears, figs, plums or you can even make an inverted onion or tomato pie for a savory version.
Spices like cinnamon, vanilla, or cardamom can add a touch of extra flavor to the caramel.
Origin of tarte tatin: a true Eureka!
Tarte Tatin It is said to have been created by accident by sisters Stéphanie and Caroline Tatin. at his hotel in Lamotte-Beuvron, France, at the end of the 19th century. Each French family has their own version since it is not known exactly what ingredients and techniques they used.
The most common version of the story says that one of the sisters placed the apples at the bottom of the pan by mistake and then added the dough on top, resulting in the characteristic upside-down tart..
The sisters’ original recipe is a mystery that has remained well guarded over the years.
#Given: In France, “National Tarte Tatin Day” is celebrated on November 13 each year, in honor of this iconic dessert. It is an opportunity to enjoy this delicacy and for chefs and cooking lovers to share their recipes and variations.
Tips for making the perfect apple tarte tatin
- Choice of apples: Opt for firm apples that maintain their shape during cooking. Varieties such as Granny Smith, Golden Delicious or Pink Lady are excellent choices due to their balance of sweetness and acidity.
- uniform cut: Cut the apples evenly to ensure they cook consistently. Quarters or wedges are a common choice, but make sure they are all the same size.
- perfect candy: The base of tarte Tatin is caramel. Make sure the caramel doesn’t burn or become too dark. It should be golden and fragrant without being bitter.
- Suitable frying pan: Use an ovenproof skillet that can go directly from the heat to the oven. This will make the baking process and inverting of the cake easier.
- Cooking time for apples: Cook the apples in the caramel over medium-low heat long enough to soften and infuse them with flavor, but don’t overcook them to prevent them from falling apart.
- Dough thickness: Shortcrust pastry should be thick enough to hold its shape but thin enough to cook properly. Some recipes suggest using a sheet of refrigerated shortcrust pastry from the supermarket to make the process easier.
- Holes in the dough: Poke a few holes in the dough before placing it on top of the apples. This will allow steam to escape and prevent the dough from becoming too wet.
- folded edge: Fold the edges of the dough inward to create a rustic edge. This helps contain the apples and caramel during baking.
- Careful investment: When you take the cake out of the oven, be very careful when turning it over. Use oven mitts and a large, flat plate to ensure the cake flips successfully without burning yourself.
- Rest before serving: Let the cake rest for a few minutes after turning it over before serving. This will allow the caramel to settle and make it easier to unmold.
- Accompaniments: Tarte Tatin is often served with chantilly cream, vanilla ice cream, or crème fraîche to balance the sweetness of the caramel and apples.
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Tarte tatin recipe
Yield: 8 servings
Preparation time: 1 hour 15 minutes
- 5-6 apples (preferably Granny Smith or Golden Delicious variety)
- 200 g granulated sugar
- 100 gr of butter
- 1 sheet of shortcrust pastry
- A pinch of cinnamon
Easy procedure to make tarte tatin
- Preheat the oven to 200°C. Wash, peel, core and cut the apples into quarters. Sprinkle a pinch of cinnamon on top.
- In an oven-safe skillet, melt the butter over medium heat. Add the sugar and cook for about 10-15 minutes until the mixture turns golden brown. Do not burn the caramel.
- Remove the pan from the heat and place the apple wedges in the hot caramel. Cook over low heat for about 10-15 minutes, turning occasionally.
- Roll out the shortcrust pastry on a floured surface until it is large enough to cover the pan.
- Remove the pan from the heat and place the dough on the apples. Fold the edges of the dough inward so that it remains inside. Put in the oven and bake for 20-25 minutes.
- Remove from the oven and place a large, flat plate over the pan. Invert the cake carefully. Let it rest for a few minutes before serving it.