The Ultimate Tarte Tatin

The Ultimate Tarte Tartin IMAGE Author: Canadian Living Credits: The Ultimate Tarte Tartin IMAGE

Juicy fall apples are the crowning glory of this classic French upside-down tart. Real vanilla bean accentuates the apples' natural sweetness and adds a warm, inviting aroma.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2014

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • pinch salt
  • 1/2 cup cold butter cubed
  • 1 egg yolk
  • 2 tablespoons ice water (approx)
Apple Topping:
  • 4 Pink Lady apples
  • 2 Granny Smith apples
  • 1/3 cup butter
  • 1 cup granulated sugar
  • half vanilla bean halved lengthwise
  • pinch salt

Method

In large bowl, whisk together flour, sugar and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Whisk egg yolk with ice water; drizzle over flour mixture. Toss with fork until mixture clumps; if necessary, add up to 2 tsp more ice water. With floured hands, quickly press into 1-inch (2.5 cm) thick disc. Wrap dough in plastic wrap; refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

Apple Topping: Meanwhile, peel, quarter and core apples; halve each quarter lengthwise. Set aside. In 10-inch (25 cm) cast-iron skillet, melt butter over medium heat.

Stir in sugar and vanilla bean; cook, stirring, for 2 minutes. Spread wet sugar mixture evenly over bottom of pan; arrange apples over top, overlapping and wedging tightly to fill pan. Cook, gently stirring and turning apples and basting with liquid by tipping and rotating pan, until apples are tender and syrup is thick and golden caramel in colour, about 30 minutes. Remove from heat; sprinkle with salt. Refrigerate pan on rack for 20 minutes. Discard vanilla bean pod; carefully rearrange apples in pan into overlapping concentric circles.

On lightly floured work surface, roll out dough to 11-inch (28 cm) circle. Drape loosely over rolling pin; unroll over apple mixture, tucking edge in between pan and apples. Cut 4 steam vents in centre of dough.

Bake in 425F (220C) oven for 10 minutes. Reduce heat to 375F (190C); bake until crust is golden, 20 to 25 minutes. Let cool in pan on rack for 5 minutes.

Invert heatproof platter over tarte. Wearing oven mitts, turn pan upside down onto platter; carefully lift away pan. With spatula, remove any apples stuck to pan and arrange over tarte. Spoon any pan syrup over top; let cool for 5 minutes before serving.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 165 mg
  • Sugars 36 g
  • Protein 3 g
  • Calories 418.0
  • Total fat 24 g
  • Potassium 112 mg
  • Cholesterol 85 mg
  • Saturated fat 15 g
  • Total carbohydrate 50 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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The Ultimate Tarte Tatin

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