Tart Tatin is a classical French dessert, which is easy to make and very delicious. I find the history of the dessert very intriguing as well. It was made by mistake, when a cook forgot the caramelising apples on the stove. She decided to improvise and covered the apples with puff pastry and baked it in the oven. The result was great and then the recipe became well-known and loved. In this post I also provide a recipe for homemade puff pastry, but I warn you that it is a little bit difficult and time consuming to make, so you can use ready puff pastry for this recipe. Now enjoy the recipe!
Puff Pastry and Tart Tatin
For the puff pastry:
- 500 g white flour
- 75 g butter
- 250 ml water
- 12 g salt
- 350 g butter
For the tart Tatin:
Start with the preparation of the puff pastry. You can make it in advance and freeze it and when you need it just defrost it. Keep in mind that you will have some puff pastry left and you can use is for the preparation of croissants, sausage rolls, apple turnovers, or others. Stayed tuned for suggestions in my future posts.
Take out the butter from the fridge. Sift the flour and dissolve the salt in the water. Cut the 75 grams of butter into small cubes and add them to the flour. Rub in the butter in the flour. Then make a depression in the centre of the flour and pour the water. Knead a smooth and elastic dough and then wrap it in plastic foil and put it in the fridge for at least 30 minutes. Meanwhile shape the rest of the butter in a rectangle shape and if it is too soft put it in the fridge for a couple of minutes. After the dough has rested roll it out in a rectangle shape with thickness of 2 cm. Put the butter rectangle in the middle of the rolled dough. Make sure that the dough and the butter have the same consistency. Fold the edges of the dough over the butter and press on the sides, so that you seal the butter. Then roll out the dough into a rectangle with thickness 2 cm once more and fold in the sides into the middle so that they touch each other. Fold trough the middle once more as if you close a book. Turn the dough so that the opening is on your right and repeat the fold one more time. This is how you create the layers of the dough. Wrap up the folded dough in plastic foil and leave in the fridge for 30 minutes more. The next step is to fold the dough two more times the same way and to leave it in the fridge for 30 minutes again. Then the dough is ready to use.
Now to the tart Tatin recipe. Peel and core the apples and cut them into wedges with 2 cm thickness. Place the apples in an iron pan, which you can put in the oven afterwards.
Add the sugar and butter to the pan.
Caramelise the apples on the stove till they get the desired colour. After that roll out the puff pastry with the diameter of your pan and leave 1.5 cm on each side. Cover the pan and press the edges.
Bake in a preheated to 190 degrees Celsius oven approximately 15 minutes.
The last step is to turn the tart in the plate you are going to serve it in and to enjoy it till it is still warm. You can serve it with a bowl of vanilla ice-cream, or sprinkled with powdered sugar.