Tarte Tatin Recipe

Tarte Tatin is one of the magnificent desserts of French cuisine. Contrary to many recipes, the origin and story of the tarte tatin is clearly known. Tarte tatin was invented by the Tatin sisters at the Tatin Hotel in the 1880s.

According to the story, one day, one of the sisters, Stéphanie Tatin, is cooking apples to make apple tarts, forgetting them on the stove and causing them to caramelize. She understands that she can't do a classic apple tart and then covers the tart dough on the apples and bakes it. Still, according to the story, the guests of the hotel that day love this dessert and it later becomes one of the signature recipes of the hotel.

It is possible to make tarte tatin with puff pastry or tart dough. In restaurants, it is usually made using puff pastry dough. If you have time, you can prepare it with pie dough using the dough in the apple pie recipe. As you can imagine, it becomes a much more practical recipe with puff pastry dough.

Tarte tatin is very easy to prepare. First, sugar is melted and caramelized. This is the point you need to be most careful about the recipe. If you cook the sugar in a very high heat, it will burn and a burning smell will be felt in your tarte tatin. The sugar should melt, but the color should not darken too much. I peel the apples while the sugar melts, but if you don't have much culinary experience and you feel like you can't do two things at the same time, you can peel the apples and have them ready before you start the caramel. In this case, you can cover the apples with lemon juice so that they do not darken while waiting.

After the sugar melts, butter is added and this time the butter is melted. At this stage, the caramelized sugar may harden slightly in places with the coldness of the butter. Do not worry. It will melt again as it cooks. The apples should be cooked in the pan until they release their juices slightly and soften slightly. If they are overcooked, they may crumble in the oven.

Here, round puff pastries are 30 cm in diameter. I use my pyrex as it is the most appropriately sized oven dish I have. Since the thermal conductivity of my pyrex is not as good as other materials, I place the dish on the lowest shelf of the oven. If you use porcelain or metal containers, there is no need for this, but if you are going to use pyrex, I suggest you do the same. Meanwhile, the recipe is originally prepared in a cast iron pan and then baked in the same pan. Since I don't have a cast iron pan of this size, I make it by transferring it to the baking dish. If you have a large cast iron pan, you can bake in the same pan.

Enjoy the recipe...

Enjoy...