Tarte Tatin

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Caramel-bathed apples nestle in a tender crust, while crème fraîche lends a little French tang to this fall classic.

Yield: 10 servings (serving size: 1 slice tart and 1 teaspoon crème fraîche)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 275
  • Fat: 9.3g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.1g
  • Carbohydrate: 46.3g
  • Fiber: 1.7g
  • Cholesterol: 44mg
  • Iron: 1.1mg
  • Sodium: 115mg
  • Calcium: 13mg

Ingredients

  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1/4 teaspoon salt
  • 6 tablespoons butter, softened
  • 6 tablespoons water, divided
  • 1 large egg
  • 1 cup sugar
  • 2 pounds Golden Delicious apples, peeled, cored, and quartered (about 6 small)
  • 1/4 teaspoon ground cinnamon
  • 10 teaspoon crème fraîche

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine 2 tablespoons water and egg, stirring with a whisk. Add egg mixture to flour mixture, stirring just until moist. Turn dough out onto a large piece of heavy-duty plastic wrap; knead lightly 5 times (dough will be sticky). Pat dough into a disk. Cover with additional plastic wrap; chill 30 minutes.
  3. 3. Combine remaining 1/4 cup water and sugar in a 9-inch cast-iron skillet over medium-high heat. Cook 10 minutes or until golden, stirring only until sugar dissolves. Remove from heat; gently stir in small circles to evenly distribute cooked sugar. Let stand 5 minutes.
  4. 4. Arrange apple quarters tightly in a circular pattern over sugar in pan, beginning at the outside edge. Cut 2 apple quarters in half, and arrange, points up, in center of pan. Place pan over medium heat; cook 20 minutes (do not stir), pressing apples slightly to extract juices. Remove from heat; let stand for 10 minutes. Sprinkle cinnamon over apples.
  5. 5. Remove plastic wrap covering dough. Turn dough onto a lightly floured surface; roll dough into an 11-inch circle. Place over apple mixture, fitting dough between apples and skillet. Bake at 400° for 20 minutes or until lightly browned. Cool 10 minutes. Invert tart onto a plate. Serve with crème fraîche.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tarte Tatin Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy