Options

Format:
Include:
PRINT
See more
Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Tarte Tatin

This iconic dessert was allegedly created by the Tatin sisters of France's Loire Valley. Legend is that while trying to repair a baking error, they ended up with this upside-down dessert of flaky pastry and apples bathed in caramel.

Cooking Light OCTOBER 2008

  • Yield: 8 servings (serving size: 1 wedge)

Ingredients

  • Crust:
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 2 tablespoons ice water
  • Filling:
  • 3 1/2 pounds small Gala apples (about 9), peeled, cored, and each cut into 8 wedges
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 3/4 cup sugar

Preparation

1. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 tablespoon sugar, and 1/2 teaspoon salt in a food processor; pulse until combined. Add 6 tablespoons chilled butter; pulse until mixture resembles coarse meal. Add 2 tablespoons ice water, and pulse until mixture forms clumps. Gently press dough into a 6-inch circle on heavy-duty plastic wrap; cover and freeze 30 minutes.

2. To prepare filling, combine apples, juice, and 1/4 teaspoon salt in a large bowl, tossing to coat. Melt 2 tablespoons butter in a 9 1/2-inch cast-iron skillet over medium-high heat. Add 3/4 cup sugar to pan; cook 4 minutes or until golden brown, stirring constantly. Remove pan from heat. Arrange half of apples, rounded side down, in a circular pattern over sugar mixture in pan. Top with remaining apples, rounded side up. Cook over medium heat 15 minutes. Remove from heat; let stand 15 minutes.

3. Preheat oven to 400°.

4. Working quickly, roll dough into an 11-inch circle on a heavily floured surface. Place dough over apples; fold edges under. Cut 4 (1-inch) slits into top of pastry using a sharp knife. Bake at 400° for 40 minutes or until crust is lightly browned. Remove from oven; let stand 5 minutes. Place a plate upside down on top of pan. Carefully invert tart onto plate. Serve warm.

Nutritional Information

Amount per serving
  • Calories: 318
  • Calories from fat: 33%
  • Fat: 11.7g
  • Saturated fat: 7.3g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.2g
  • Carbohydrate: 54.2g
  • Fiber: 2.6g
  • Cholesterol: 30mg
  • Iron: 0.9mg
  • Sodium: 223mg
  • Calcium: 15mg
advertisement

Go to full version of

Tarte Tatin recipe

advertisement