Tarte Tatin
Tarte Tatin

Tarte Tatin

Is there anything else as alluring as the aroma of pastry baking in the oven.  It’s such a deliciously comforting and warming smell. If you add some apples and caramel to your crisp buttery pastry suddenly you have a delicious and sophisticated dessert,  Tarte Tatin. The classic French version of an Apple Pie.

Apple Upside Down Apple Tart

Apple Upside Down Apple Tart

Each winter I intend to make the dessert, but before I do the weather turns warm and the allure diminishes. This winter the recipe has been open on my bedside table since the first chill hit the air. I am not sure why I procrastinated so long. I think in part it was because I feared a disaster.

Apple Tarte Tatin

Apple Tarte Tatin

There is an inherent risk involved in any dessert that requires cooking and then flipping over to serve. Coupled with the fact that there a photo’s to be taken and shared with readers, I guess I was feeling a little performance anxiety. I wasn’t sure if I would be able to produce a pretty and sophisticated dessert and image!

Apple Tarte Tatin

Apple Tarte Tatin

I needn’t have been concerned, the tarte tatin was so simple to make and turnout.

You will notice I did take some pics prior to turning it over… I had to make sure I had something to show you if it all went pear shaped. The dessert is a classic skillet recipe, it starts on the stove and is then topped with pastry and baked in the oven.  If you do not have a frying pan which is able to go into the oven you can use an enamel plate or glass dish.

Apple Tart Prior to Turning Out

Apple Tart Prior to Turning Out

Tarte Tatin
Recipe Type: Dessert
Cuisine: French
Author: Julie
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 4
A delicious and sophisticated French dessert that is easy to make and gorgeous to eat.
Ingredients
  • 2 sheets ready rolled puff pastry
  • 4 Granny Smith Apples (peeled & quartered)
  • 3/4 cup caster sugar
  • 1/4 cup water
  • 50gm butter
  • zest from 1 lemon
  • more butter for brushing
Instructions
  1. Preheat the oven to 190 degrees.
  2. Brush the first puff pastry sheet with a generous amount of the butter and sandwich the second piece of pastry on top so that the pastry has double the thickness.
  3. Use the skillet to trace a circle in the pastry. Cut the pastry with a knife and reserve the circle for later use.
  4. Add the sugar and water to the skillet and stir over a low heat until dissolved.
  5. Increase the heat and cook without stirring for about 5 minutes or until golden.
  6. Turn off the heat and add the 50gm of butter and stir until combined.
  7. Place the apples rounded side down in a pattern in the skillet.
  8. Add the lemon zest evenly to the apples.
  9. Cover the apples with the pastry circle, and tuck the edges in to form a lip.
  10. Cut two slits in the pastry and bake for 35-45 minutes or until golden.
  11. Serve with cream.
3.2.1753

Do you ever put things off, only to find they are not as much of a chore as you imagined? I find that I am doing this so often lately, and when I finally do take the bull by the horns it is rarely warrants any concern at all. I have just been guilty of “over thinking it.” I am so pleased I tried this dessert it was delicious and didn’t turn out ugly at all…

Apple Tarte

Apple Tarte

The piece de resistance was the luscious cream on top of the sweet apple pie, heavenly.  I will be making this again very soon.

Apple Tarte Tatin and Cream

Apple Tarte Tatin and Cream

This recipe is also my contribution to the “Sweet Adventure Blog Hop” topic of Frying Pan Cooking.

Sweet Adventures Blog Hop Logo

The Blog hop is hosted by 84th & 3rdThe Hungry AustralianDining With a Stud, and this months host The Capers of the Kitchen Crusader.

Please have a look at some of the other delicious ideas.

Gourmet Getaways

About Julie

Comments

  1. That looks delicious!

  2. You definitely didn’t need to worry! This looks gorgeous – really impressive.

  3. I haven’t heard of it, but it certainly does look temptingly delicious! The pics turned out great. I’m glad it didn’t go ‘pear’ on you (laughing at the comparison…not sure the apples would think it’s funny). 😉

    Everyone in our house would love this one, especially my teen daughter!

  4. So glad it was far easier than imagined – it looks and sound delicious! Thanks for joining up this month 🙂

  5. Fabulous! I could enjoy the entire tart all by myself – piggy that I am! Beautifully done.
    🙂 Mandy xo

  6. I know what you mean-the seconds before you turn out a tarte tatin are so nerve wracking but once you do you think “oh it’s so easy!” 😀 I love how darkly gorgeous you got your caramel Julie!

  7. You’re kidding me – it’s that easy? Oh man, this is definitely a winter warmer!

  8. Ooo so easy and so delicious looking! I must give this a go sometime soon 🙂

  9. I love a tarte tatin…and yours is gorgeous!!!!

  10. I love tarte au tartin. And yes, when I’ve made these for a dinner party there’s always that moment of dread when you do the flipping! Especially as I don’t usually have a back-up dessert anywhere in the house! Yours looks wonderful, Julie and this is a great recipe for this time of year xx

  11. Oooh this one has been on my to-cook list for quite some time after watching the French Chef. But I have to say that I am pretty timid about flipping the tart. But your post has given me a bit more confidence to give it a try! Thanks for sharing, yours looks so lovely 🙂

  12. It looks absolutely delicious, especially with that cream falling over it… yum-yum:-P. I almost can smell the caramel.
    PS. If you were scared about having to flip it over to serve, you’d freak out with the Spanish omelette:-))

  13. Perfect shot with the cream trickling down! What a lovely dessert indeed, I’m so glad you didn’t put it off any longer 🙂

  14. A bite into this tarte tatin is a guaranteed gourmet getaway to a patisserie in Paris. Thank you for sharing your process with this stellar dessert, julie =)

  15. Julie, this is my go to dessert and yours looks amazing!

  16. Amazing job! Like you, I always intend to make this each winter and each winter I fail. Reading this has inspired me!

  17. Your tarte tatin look absolutely delicious! That glorious sheen of sugared fruit looks amazing!

  18. Looking at that lovely cream getting poured over your tartin is making my mouth water. It turned out beautiful. I always get very nervous when it comes to flipping things over after all that work.

  19. omg that last photo! 😀 I can’t believe I still never made a “traditional” tarte tatin… only a beetroot one, which is tasty for sure, but I should sort myself out and make a regular one. Seems like I’m missing out by the look of it. Great post GG!

  20. Tarte tatin-difficult dish to make, but you make it look so easy! Makes my mouth water looking at all those delicious recipes! I especially like the Sri Lankan curry-where do you get those spicez kits from? Mmmmm mmmm yum. Love love love reading your posts & creative meal ideas. I remember the strawberry blondie a few moths ago too-winner!

  21. This dessert looks so good I pinned it onto my Pinterest board (‘French Recipes’). I like the ‘white effects’ of your photography. Well done!

  22. I can smell this French pastry…makes me long for Autumn already! Your tarte tatin turned out so beautiful…A slice served with a scoop of vanilla bean ice cream or cold cream – yes please!!

  23. YUM!!! Apple tartatin with cream! I love the action shot where cream is drizzling over the cake!

  24. I love tarte tatins!!! We made one recently with figs when they were still in season and surprisingly it was really good but now that they’re not in season I’m more than happy to make apples ones 😀

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