8-10 (1.3 kg) Gala apples (or Granny Smith, Jonathan or Golden)
6 tbsp (80g) unsalted butter
3/4 cup (150g) sugar
3 tbsp (45ml) water
Lemon juice from 1 lemon
Cinnamon powder (optional)
In a medium bowl whisk flour with salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg yolk and water and mix just until dough comes together. Wrap it with plastic, knead slowly to form a disc, and refrigerate for at least 30 minutes.
Peel, the apples and toss with lemon juice. Core the apples and cut into quarters. Place in a large bowl and toss again with lemon juice.
In a 9 inch (23cm) cast iron pan add sugar and water over medium heat, and cook until it turns golden brown. Remove from heat, and stir in butter.
Arrange the apple quarters with cut side up over the caramel, add cinnamon if used, place over medium heat and cook for about 8-10 minutes to partially cook the apples. Remove from heat and set aside to cool slightly.
Preheat oven to 375 (190C). On a floured surface roll the pastry into a circle slightly larger than the pan.
Place the pastry over the apples and tuck in the edges around the apples. Prick the top with a fork to let the steam escape.
Bake for about 35 minutes until the pastry is cooked and caramel starts to leak on the sides.
Remove from oven and cool for 5 minutes. Place a serving platter, slightly larger than the pan, over the pan and invert the tart.
Serve warm.
**My own notes**: I like to use a little more caramel when I make this but that’s just a personal preference. I also add some **calvados** both in place of some of the ice water (say replace half the ice water) in the pastry and into the apple mix (just a tbs or so mixed in). It adds a little extra oomph and apple flavor. Adding an alcohol like calvados to the pâte brisée can help with the texture and give you a flakier crust.
chris_dea
This looks awesome – I’d just like to point out that store-bought puff pastry works just as well if you want to speed up the operation slightly.
chandler-bingaling
looks delicious
NurseAmy
u/savevideo
mcfeezie2
This caused me to jump down an hour long Tarte Tatin rabbit hole with plans to make one this afternoon or tomorrow. Thanks for posting!
CAmiller11
Double the caramel recipe. Pour half out before adding the apples. Pour half of that extra caramel over the apples once in the dish. Save the rest and use a sauce once you plate it.
This entire recipe can also be done with bananas, pears, etc instead of apples. With bananas, don’t do the extra stove cooking when you put them in.
Jedahaw92
That looks amazing!
Piratartz
Could this be easily done with a cake tin instead of a cast iron pan for the final bit?
Gr_ywind
Strange how it can look both dry and soggy at the same time.
LooneyLunaOmanO
I just want to eat it ( not make it )🤷🏻♀️
AppleTStudio
I can’t remember the last time a post from this subreddit made it to my feed. But, I’m glad it was this one!
11 Comments
Source: [Home Cooking Adventure](https://www.homecookingadventure.com/tarte-tatin/)
Recipe:
1 ¾ cup (220g) all-purpose flour
1/2 cup (113g) unsalted butter , chilled
1/4 tsp (1g) salt
1 egg yolk
4 tbsp (60ml) ice water
Caramelized Apples
8-10 (1.3 kg) Gala apples (or Granny Smith, Jonathan or Golden)
6 tbsp (80g) unsalted butter
3/4 cup (150g) sugar
3 tbsp (45ml) water
Lemon juice from 1 lemon
Cinnamon powder (optional)
In a medium bowl whisk flour with salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg yolk and water and mix just until dough comes together.
Wrap it with plastic, knead slowly to form a disc, and refrigerate for at least 30 minutes.
Peel, the apples and toss with lemon juice. Core the apples and cut into quarters. Place in a large bowl and toss again with lemon juice.
In a 9 inch (23cm) cast iron pan add sugar and water over medium heat, and cook until it turns golden brown. Remove from heat, and stir in butter.
Arrange the apple quarters with cut side up over the caramel, add cinnamon if used, place over medium heat and cook for about 8-10 minutes to partially cook the apples. Remove from heat and set aside to cool slightly.
Preheat oven to 375 (190C). On a floured surface roll the pastry into a circle slightly larger than the pan.
Place the pastry over the apples and tuck in the edges around the apples. Prick the top with a fork to let the steam escape.
Bake for about 35 minutes until the pastry is cooked and caramel starts to leak on the sides.
Remove from oven and cool for 5 minutes. Place a serving platter, slightly larger than the pan, over the pan and invert the tart.
Serve warm.
**My own notes**: I like to use a little more caramel when I make this but that’s just a personal preference. I also add some **calvados** both in place of some of the ice water (say replace half the ice water) in the pastry and into the apple mix (just a tbs or so mixed in). It adds a little extra oomph and apple flavor. Adding an alcohol like calvados to the pâte brisée can help with the texture and give you a flakier crust.
This looks awesome – I’d just like to point out that store-bought puff pastry works just as well if you want to speed up the operation slightly.
looks delicious
u/savevideo
This caused me to jump down an hour long Tarte Tatin rabbit hole with plans to make one this afternoon or tomorrow. Thanks for posting!
Double the caramel recipe. Pour half out before adding the apples. Pour half of that extra caramel over the apples once in the dish. Save the rest and use a sauce once you plate it.
This entire recipe can also be done with bananas, pears, etc instead of apples. With bananas, don’t do the extra stove cooking when you put them in.
That looks amazing!
Could this be easily done with a cake tin instead of a cast iron pan for the final bit?
Strange how it can look both dry and soggy at the same time.
I just want to eat it ( not make it )🤷🏻♀️
I can’t remember the last time a post from this subreddit made it to my feed. But, I’m glad it was this one!