A Great Tatin Tart Recipe with Some Expert Tips on How to Nail this French Dessert

This is a classic dessert from the French I personally think it is delightful to taste. Some time ago, a friend in this city showed us what she considers the best in its kind in our area. I can’t deny it. It was awesome! As expected, I am very curious, hence, I started looking here and there for a recipe. I found several, but share below what I did. It was amazing!

Tatin Tart

A tart that everyone loves and which sometimes we can think it's very difficult to prepare. However, one needs time and patience. That's all!

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Prep Time20 minutes minutes

Cook Time50 minutes minutes

Resting time1 hour hour 10 minutes minutes

Total Time2 hours hours 20 minutes minutes

Course: Dessert

Cuisine: French

Keyword: French Pâtisserie, home baking, Homemade, Tarts, Traditional French Cuisine

Servings: 8

Equipment

• Big Bowl
• Whisk
• Spatula
• 2 Forks
• 2 Small bowls
• Plastic wrap
• Cast Iron Pan or Tatin Mold
• Peeler
• Rolling Pin
• Wooden spoon

Ingredients

1x2x3x

For the apple topping:

• 1 Kg (2 lb) golden apples
• 200 g (1 cups) granulated sugar
• 100 g (7 tbsp) butter

For the short pastry:

• 100 g (7 tbsp) butter
• 1 g (1/4 tsp) salt
• 75 g (5 tbsp) powdered sugar
• 220 g (2 cups) All-Purpose flour
• 2 g (1/2 tsp) baking powder
• 1 (1) egg

To Prepare

• Beginning with the dough ingredients, melt the butter in a Bain Marie while whisking. Once melted, take out of the Bain Marie and add the salt, integrate it, and then the powdered sugar. Incorporate again.
• Then, add the flour as its being sifted and incorporate it little by little. Let the dough start being formed.
• Change the whisk for a spatula.
• Incorporate the baking powder.
• Separately, and with the help of a fork, whisk the egg and add it to the dough.
• Mix until a homogeneous dough ball is obtained.
• Flatten it a little, wrap it in self-adhesive film, and let it to rest at least 30 minutes in the fridge.
• In the meantime, the caramelized apples are to te prepared. Begin by peeling the apples, take the core out and cut it in quarters. Then, in a cast-iron pan or a tatin mold that can go in the oven but can also be used on the stovetop, add the sugar at a high heat, and when golden brown and bubbling, add the butter, mix it with the sugar with the help of a wooden spoon. Once the butter has melted, add the apples and let them cook for around 20 minutes at a medium heat. Be very careful that the caramel doesn’t burn. Moisten the apples with the caramelized butter for them to start taking on the color. Once ready, set aside and distribute the apples in one sole uniform layer. Let it rest for an hour in the refrigerator.
• Once both preparations are well rested we can put the tart together. For this, the first thing to do is to flatten evenly the dough looking for it to be a little over 1 inch thick. Cover the complete surface of the pan. Make a few holes by poking the dough with a fork tenderly.
• Put in a preheated oven at 180 °C or 350 °F until the dough is crispy and well-colored. Once ready, let it rest until warm and then turn it upside down to a tray.

Notes

Preheated oven to 180°C or 350 °F.

Nutrition

Calories: 486kcal | Carbohydrates: 73g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 215mg | Potassium: 178mg | Fiber: 4g | Sugar: 47g | Vitamin A: 722IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 2mg

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