Tag Archives: french cooking

Tarte Tatin: a classic dessert

OLYMPUS DIGITAL CAMERA I sort of missed pie day…oh well.  I thought I would share my all time favorite pies: Tarte Tatin! With it’s caramel-y crispy top and buttery goodness, it’s just out of this world. Although technically not a pie, it has all the elements with a French twist. This dessert is always a crowd pleaser, if you master this it is a sure fire way to impress your guests at your next dinner party. OLYMPUS DIGITAL CAMERA

Tarte Tatin
Serves 8

For the Pie Crust*:

– 1 cup all purpose flour
– 2 tablespoons sugar + 1 teaspoon sugar for the top crust of the pie
– 1 stick butter chilled and cut into cubes
– 1/4 teaspoon salt
– ¼ cup ice water

Pie crust Preparation:

In a food processor, pulse together flour, sugar, and salt for 3 seconds. Add butter and pulse into pea-size pieces, about 3 minutes. Drizzle cold water, 1 tbsp at a time, and pulse just until evenly moistened and pulls away form the sides and forms a ball, about 3 minutes. Turn dough out onto a work surface and gather into a ball, turning dough to combine any dry crumbs. Wrap dough in plastic wrap, then press into a disk about 1 in. thick. Chill dough at least 1 hour and up to 2 days.

Caramel top:

In an 8″ iron skillet place 1/4 cup sugar and 3 tables tablespoons butter. Place on medium heat until sugar and butter are the color of caramel, a dark amber. Watch closely so the sugar does not burn. Once you have the desired color pull off the heat and set aside.

For the filling:

– 8 granny smith apples
– 1/4 cup sugar

Peel and slice the apples into equal slices and toss with sugar in a large bowl.

To Assemble Tarte Tatin:

Place apple wedges in a circular fashion on top of the caramel top in the skillet, forming a beautiful pinwheel design. Stack the apple round and round until all the wedges are incorporated. Roll the pie dough into a 10″ circle, to about 1/8″ thickness. place the dough on top of the apples, and fold the excess dough under itself.

Place the skillet into a 350 F degree oven for 60 minutes or until the filling is bubbling around the edges.

Remove from the oven and let the tarte cool for 15- 20 minutes.

Then carefully invert the tarte onto a platter. If some of the apples shift don’t worry, you can simply rearrange them into the pinwheel, serve with fresh whipped cream. OLYMPUS DIGITAL CAMERA *pie crust can be made up to 2 days ahead

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