So the original legend tells that an apple Tarte was made upside down by mistake—and so, I call it a confused apple pie. And the tart is still a tart with or without the e.
Believe it or not- Tarte Tatin is easier to make than apple pie and could even have a higher appeal because it’s served warm. So put your best pastry move on and make it for your guests for dessert. They’ll love the show!
Heads up. There is no need to fret- you won't make a mistake with my version. There are only four ingredients. I’ve prepared this recipe thousands of times, in my restaurants, on TV shows, and when entertaining guests. I haven't received one complaint yet, and note, dessert plates are always empty.
My only advice, as with all new recipes and techniques prepared; please first try making it for yourself before serving. I encourage practice. Your guests may not say anything, but there is nothing worse than being the victim of a first-time recipe trial.
Back to the pastry. Follow the recipe below. Basically, set up your sugar, butter, sliced apples, cover with puff pastry dough (you can buy puff pastry available at grocer's frozen section), and arrange in a non-stick pan. Cover with plastic wrap (or cling film) and place in the refrigerator until thirty minutes prior to baking. Then, follow the instructions below.
Tarte Tatin
Makes six servings
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2 large green apples, peeled, cut into quarters, remove the core and cut into 1/2 inch slices
1/2 stick sweet butter
1/4-1/2 cup pure cane granulated sugar, depends on tartness of apples
1 sheet frozen puff pastry, defrosted
Preheat oven to 400 degrees.
Spread room temperature butter in the bottom of a nine-inch nonstick ovenproof sautés pan. Sprinkle sugar completely over the bottom of the pan. Arrange apple slices on top of the sugar. Cover apples with puff pastry dough, but do not stretch the dough. Press the dough lightly around the inside rim of the pan. Cutaway corners of excess dough, so puff pastry fits into the round sauté pan. With the tip of a knife, poke three to four tiny holes in the dough.
On the stovetop, begin to cook the tart on high heat until the dough begins to bubble. This will take about 3-4 minutes. By cooking on the stovetop, you are browning the sugars and apples. If the dough bubbles up too high, gently pierce the dough with the tip of a knife to allow excess steam to escape. Once the tart has been cooked on the stovetop, place the tart in the oven for ten to twelve minutes or until the pastry is light brown and fully baked.
Remove tart from oven, allow to set about thirty seconds. CAREFULLY, with a large serving platter place inverted over the tart. With a towel holding the hot pan and another hand on top of the inverted platter, turn the platter right side up and un-mold the tart from the sauté pan.
Top with powdered sugar. Serve warm with fresh whip cream or ice cream. Enjoy your Tarte Tatin.
