Tarte Tatin

Name: Tarte Tatin
Yield: 10 servings
Cuisine: American
Ingredients: 300 grams Pâte à foncer (pastry dough); 8 Apples (I used Jonathan apples); 100 grams Unsalted butter; 100 grams Brown sugar; 1 pod Whole vanilla bean; 1 grams Cinnamon (powder); 1 Butter and granulated sugar (for the mold)

cookpad.japan @cookpad_jp

Although the steps are simple, tarte tatin is quite difficult to make. But, I modified the recipe into simple steps so that anyone can create a delicious tarte tatin.

In this recipe, I layered the pastry dough on top of apples and then baked it. But there is another method, where the pastry dough is baked before layering the apples on top. Recipe by kanako8224

Although the steps are simple, tarte tatin is quite difficult to make. But, I modified the recipe into simple steps so that anyone can create a delicious tarte tatin.

In this recipe, I layered the pastry dough on top of apples and then baked it. But there is another method, where the pastry dough is baked before layering the apples on top. Recipe by kanako8224

cookpad.japan @cookpad_jp

Although the steps are simple, tarte tatin is quite difficult to make. But, I modified the recipe into simple steps so that anyone can create a delicious tarte tatin.

In this recipe, I layered the pastry dough on top of apples and then baked it. But there is another method, where the pastry dough is baked before layering the apples on top. Recipe by kanako8224

Although the steps are simple, tarte tatin is quite difficult to make. But, I modified the recipe into simple steps so that anyone can create a delicious tarte tatin.

In this recipe, I layered the pastry dough on top of apples and then baked it. But there is another method, where the pastry dough is baked before layering the apples on top. Recipe by kanako8224

Saved

Ingredients

10 servings

300 gramsPâte à foncer (pastry dough)
8Apples (I used Jonathan apples)
100 gramsUnsalted butter
100 gramsBrown sugar
1pod Whole vanilla bean
1 gramsCinnamon (powder)
1Butter and granulated sugar (for the mold)

Saved

Steps

1

Cut the apples in halves, peel, and remove the cores.
2

Put the brown sugar in a frying pan to dissolve, and heat until it caramelizes.
3

Next, add the butter after bringing it to room temperature, while stirring constantly until it emulsifies.
4

Add the apples from Step 1 to the frying pan and sauté while shaking the pan.
5

Simmer over low heat until the apples are evenly coated in the caramel, and once the apples start to produce moisture, increase the heat to medium.
6

Cook until all of the moisture from the apples evaporates, taking care not to burn them. Set them aside to cool.
7

Place the apples on a cooling rack to drain any excess moisture.
8

Grease a 18 cm diameter mold with butter, sprinkle on the granulated sugar, and put the whole vanilla bean pod in the center of the mold.
9

Arrange the apples from Step 7 in the mold from Step 8 vertically without leaving any gaps, then bake at 200°C for 20 minutes.
10

Remove the apples from the oven, stuff the leftover apples from Step 7 into the gaps, and bake for another 10 minutes.
11

Remove from the oven, and once it cools down, flatten out the surface with a palette knife by pushing down on the apples. Drain any excess moisture and let it chill completely in the refrigerator.
12

Roll out the pâte à foncer (pastry dough) until 3 mm thick, cut out the dough with a 18 cm ring mold, and poke holes in the dough with a fork.
13

Lay the dough from Step 12 over the apples from Step 11, bake in the oven at 180°C for 25-30 minutes, and let it cool.
14

Flip it over, flatten out the surface, sprinkle on a generous amount of granulated sugar (not listed in the ingredients), and caramelize the surface using a caramelizer.
15

Repeat Step 14 three times to caramelize the apples further, and it's done.
16

Be sure to chill the tarte tatin completely before slicing. Refer tofor the pâte à foncer (pastry dough).