Apple Tarte Tatin Recipe - My Sweet Precision (2024)

FAQs

How do you keep Tarte Tatin from getting soggy? ›

However, I recommend you make the recipe all in one go to avoid the pastry going soggy. If you plan on making this in advance and caramelising the apples first, then wait for them to cool completely before adding the pastry. So make the recipe all in one go, leave the tart to cool then upturn onto a serving plate.

Named after the woman who invented it, the Tarte Tatin (tart tah-TAN) is a famous French "upside-down" caramelized apple tart or Tarte aux pommes (caramélisé). Basically, the apples are underneath the dough – topsy-turvy indeed.

The tarte Tatin (French pronunciation: [taʁt tatɛ̃]), named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked.

You could use a cast iron ovenproof pan but as these are sturdier in construction than a tart tatin pan it will need to be preheated in the oven for slightly longer than the thin metal pan. We would suggest giving it 10-15 minutes in the oven before using.

The Silverwood Bakeware Tarte Tatin Pan is perfect for avid bakers. Resilient and heavy-duty, it will not warp, rust or peel. The alloy core spreads heat fast and evenly, producing perfect baking in a reduced time.

When the pastry is nicely browned and crisp, it's done. This means that if the sautéed apples aren't mostly cooked, that they're still crunchy inside, it needs more time on the stove before it goes in the oven or the baked tatin won't have perfectly tender apples.

The best way to eat it is 1-2 hours after cooking, when it is still warm and the pastry is crisp. You can cook the tart a day in advance, keep it in the mould and reheat it at 150°C for 20 minutes.

Tarte Tatin is an oozy caramelized dessert with melt-in-your-mouth apples and a semi-flaky crust. When I know it's coming, I wish it were the only course of the meal. It really is that good.

adjective. caramelized and baked in the manner of an upside-down cake. an apple tart Tatin.

Use a small sharp knife to trim the hard cores and seeds from the center of each quarter; don't worry about being too neat. Transfer to a bowl and refrigerate, lightly covered, for at least one day or up to three days. (This key step reduces the amount of liquid in the tart.

What are the best apples for apple tarts? ›

The results are way more delicate and not as sweet as a shortbread shell, but provides the perfect base for our apples. The best apples for an apple tart: We're partial to Granny Smith, Honeycrip, and Gala, but you can really use any baking apple that you prefer in this recipe!

Choose a pan: a copper tarte tatin mold will be perfect (here's a link to a good one), but you can also use an iron skillet (as long as it doesn't smell like salmon or something) or even a heavy stainless steel (like All-Clad) or non-stick sauté pan.

Two favorite French classics are the tatin, an upside-down dessert traditionally made with apples, and the simple tartine, an open-faced sandwich served on freshly baked crusty bread that is becoming increasingly popular across the United States.

I tried this trick with both a premade crust (Pillsbury), as well as homemade tart dough — and both worked like a charm! One of the coolest things about this method is that you can use any size cake pan, and trim the crust edges to whatever depth you want the tart to be.

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Soggy bottoms

And finally, the most frustrating pastry problem of all – the soggy bottom. This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.

If your butter tarts unfortunately turn out too soggy, it's likely your filling was too watered down or your pastry was rolled too thin. Next time, make sure your pastry is only rolled out to a 1/4-inch-thickness.

Some folks brush their pie crust's interior with beaten egg white or coat it with melted butter to create a moisture-resistant barrier between filling and pastry. Veteran baker and author Dorie Greenspan uses bread crumbs to soak up any excess liquid.