The Best Classic French Apple Tarte Tatin Recipe | The Pure Taste (2024)

FAQs

How do you keep Tarte Tatin from getting soggy? ›

This may be more of an issue with apples than with pears. Some bakers suggest cutting the fruit and placing it in the refrigerator overnight to dry out and prevent this. Another reason the dessert may become soggy is if it sits out too long. Tarte tatin is best enjoyed warm as the crust will get soggy as it cools.

The tarte Tatin (French pronunciation: [taʁt tatɛ̃]), named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked.

Named after the woman who invented it, the Tarte Tatin (tart tah-TAN) is a famous French "upside-down" caramelized apple tart or Tarte aux pommes (caramélisé). Basically, the apples are underneath the dough – topsy-turvy indeed.

A Tarte Tatin is simply an upside-down apple tart.

If you find your apple tarte tatin is too liquid, it means that either your fruit were old (pectin breaks down as fruit age) OR the apple layer didn't come to a full boil.

Keep cooking until the juices are turning darker brown and smell caramelized, no longer than 10 minutes more. Transfer skillet to the oven and bake 45 to 50 minutes, until puff pastry is browned and firm. Let cool 5 minutes, then carefully turn out onto a round serving plate.

The results are way more delicate and not as sweet as a shortbread shell, but provides the perfect base for our apples. The best apples for an apple tart: We're partial to Granny Smith, Honeycrip, and Gala, but you can really use any baking apple that you prefer in this recipe!

Granny Smith (Tart)

Granny Smiths are typically my go-to apple for baking, so I'll always have them on hand during the fall months.

For best results, cook a day or two ahead and keep in its pan or dish in the fridge, then reheat in the oven for 20 mins at 150C/130C fan/gas 2 an hour before serving. Turn out to serve as above.

The traditional fruit used in Tarte Tatin is apples. The dessert is made by caramelizing the apples in butter and sugar before baking them under a layer of pastry. The result is a delicious upside-down tart with caramelized apples that are tender and flavorful.

What can I use instead of a Tarte Tatin tin? ›

I simple use either my carbon pan ( if its seasoned correctly) or my metal handled non stick frying pan. The easiest option is the non stick as its more forgiving. Some people like to use a proper Tarte Tatin tin. For me its not about perfecting how it looks but the perfection of the flavour and taste.

Choose a pan: a copper tarte tatin mold will be perfect (here's a link to a good one), but you can also use an iron skillet (as long as it doesn't smell like salmon or something) or even a heavy stainless steel (like All-Clad) or non-stick sauté pan.

Centre Tarte Tatin

This traditional upside-down apple tart from the Centre region of France actually results from the "Soeurs Tatin" or "Demoiselles Tatin"'s imagination. Indeed, running a charming hotel in the Loire Valley region, Stéphanie and Caroline Tatin had to prepare some delightful dishes for their guests.

Translation of tarte – French–English dictionary

a steak/apple pie. tart [noun] a pie containing eg fruit or jam. an apple tart.

Tarte Tatin is one of the most famous French desserts. At the end of the 19th century, there was a restaurant in Sologne, central France, which was run by two sisters: Caroline and Stephanie Tatin. Caroline worked in the dining room and customer reception while Stephanie worked in the kitchen.

Par bake the shells, then egg wash with a mixture of 100 grams yolks & 10 grams heavy cream. The tart shells will keep for 48 hours easily.

Some people like to paint the surface of the pastry base with lightly beaten egg white after the beans have been removed and before returning the dish to the oven as the egg white cooks onto the surface of the pastry and can act as a slight sealant to help to keep the pastry crisp.

One way to prevent soggy bottom pastry is to blind bake the pastry – This means partially or completely bake the pastry before adding the filling. Also, avoid over-filling your pastry.

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.