Cookbook:Tarte Tatin

Tarte Tatin
Category Dessert recipes
Servings 8
Time 1 hour
Difficulty Medium

Cookbook | Ingredients | Recipes | Cuisine of France | Vegetarian Cuisine | Dessert

Tarte Tatin

IngredientsEdit

DirectionsEdit

  1. Preheat oven to 400°F.
  2. Place sugar, butter and water in a stovetop/oven-safe tarte dish (a 9-inch or 10-inch Pyrex pie plate works well) over medium-high heat.
  3. Cook until mixture becomes golden brown and bubbly.
  4. Remove from heat and allow mixture to cool to room temperature in the tarte dish.
  5. When caramel mixture has cooled, arrange the apple quarters on their sides in the mixture.
  6. Roll the pastry dough out to a thickness of about ½-inch and a diameter large enough to cover the tarte dish.
  7. Place dough on top of the tarte, then trim and discard the edges.
  8. Bake tarte for 40 minutes.
  9. Allow to cool in the tarte dish for 15 minutes before inverting onto a serving platter.

Tips, Notes, and VariationsEdit

  • European-style butter, which has a higher fat content than American butter, is recommended. Most US supermarkets now stock at least one variety of European-style butter, Plugra being one of the most popular brands.
Last modified on 12 March 2011, at 21:51