Apple Tarte Tatin
A Tarte Tatin is a classic French dessert that is basically just an upside-down pie. It is said to have been invented by the Tatin sisters at the Hotel Tatin back in the 1880’s when Stephanie Tatin got distracted while baking an apple pie and left her apples cooking in the butter and sugar too long. Upon realizing her mistake and trying to save the pie, she placed her pastry on top of the pan of apples and finished it off then turned it out onto a platter. The hotel guest loved it and a new classic was born.
Equipment
- his recipe was prepared in a springform pan. It can also be prepared in any 8-9” oven-proof skillet.
Ingredients
- Ingredients:
- 6-8 apples peeled, cored and cut into 8 even wedges
- 1/2 C unsalted butter softened to room temperature
- 1/2 C sugar
- One 8-10 oz. sheet puff pastry depending on the size of your package
- Flour for dusting board
- Whipped Cream or Vanilla Bean Ice Cream to top dessert Optional
Instructions
- Directions:
- Preheat oven to 400°F.
- Spread softened butter over the bottom of a 8-9” springform pan or ovenproof skillet.
- Sprinkle sugar over the butter layer.
- Layer apples in a repeating circular pattern over the sugar layer.
- Bake for 20 minutes or until the caramelized sugar is bubbling in between the apples. Remove from the oven and set aside to cool completely. Turn off oven.
- Once apples have completely cooled, Preheat oven to 350°F. Roll out dough on lightly floured surface to a circle slightly larger than your baking pan.
- Place pastry on top of apples.
- Bake for 20-30 minutes or until golden brown.
- Remove from oven, cool for 10 minutes.
- Invert a serving platter on top of pan. Quickly and carefully flip so that the apples are now on top of the pastry.
- Serve warm with whipped cream or vanilla ice cream.
- Enjoy!
