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Tarte Tatin

Tarte Tatin takes the familiar flavours of apple pie and turns them upside down.

The fruit cooks in a buttery caramel until tender, then gets topped with pastry and baked to perfection. It’s an impressive dessert that makes the most of apple season without being complicated.

Fall always brings apples to the table, and few desserts show them off quite like a Tarte Tatin. The French classic flips apple pie upside down, caramelizing fruit in the pan before topping it with pastry and baking until golden. The result is rustic, sweet, and just a little elegant.

I like using a small, well-seasoned cast iron pan for the best caramelization, though an oven-proof non-stick pan will work too. Choose a mix of apple varieties for the right balance of soft and firm, and let the fruit do the talking in this simple but impressive dessert.

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Tarte Tatin

A French classic that caramelizes apples in the pan before finishing with golden pastry. Simple, rustic and elegant all at once. This recipe is a nod to Jaime Oliver.

Ingredients

  • short crust pastry, enough for one crust
  • 1 3/4 lb apples
  • lemon juice
  • 1/2 cup sugar
  • 1-2 tbsp Calvados (or any good brandy)
  • 1 tsp good vanilla
  • 2 tbsp butter

Instructions

  • Preheat oven to190° C (375° F).
  • Peel, core and quarter the apples. Toss with a little lemon juice to keep from browning.
  • Roll out the pastry large enough to cover the pan with at least 2 inches to spare. Set aside and cover.
  • In an oven proof skillet over medium heat, add the sugar, brandy and vanilla. Cook the mixture until it becomes a golden-brown caramel.
  • Pat the apples and add to the caramel. Stir gently until the apples start to soften, about 5 minutes or so. Strictly for looks, flip the pieces over so the curved bit is on the bottom.
  • Add the butter in 4-5 pieces spaced over the top and cover with the rolled-out pastry. Quickly fold the overlapping pastry under, tuck into the pan, and then crimp. Be careful, the caramel is very hot. Jamie suggests using a wooden spoon for this procedure, but I live dangerously.
  • Bake the tart for 25-30 minutes, or until golden and the caramel bubbles up on the edges.
  • Remove from the oven. Here comes the slightly tricky but essential bit; place a dish, slightly larger than the pan, on top. With confidence and oven mitts, quickly turn the whole affair over. Carefully remove the pan and rearrange any jostled or stuck apple pieces. Allow to sit and cool for a few minutes. Serve warm with anything creamy - crème fraiche, lightly whipped cream or ice cream will do nicely.