Tarte Tatin
Invented by the Tatin sisters, who owned an inn in the Loire Valley, this dessert is popular all over France, especially in Paris. The tart is baked upside down in a pan in which the apples have been sautéed. When inverted, the finished tart boasts a layer of golden, caramelized fruit atop a base of flaky puff pastry. A copper Tatin pan is made specifically for this purpose; its two handles are designed for easy unmolding. However, any oven-safe skillet, such as a cast iron pan, will work. You can also easily substitute pears for the apples. For the ultimate in flavor and texture, make your own puff pastry from scratch; see the recipe on page 334. Otherwise, choose a good-quality, all-butter brand such as Dufour.
Recipe information
Yield
one 10-inch tart
Ingredients
Preparation
Step 1
Preheat oven to 425°F. On a lightly floured surface, roll out and trim dough to a 10 1/2-inch square. Brush off excess flour. Using a plate as a guide, cut out a 10-inch round. Transfer to a parchment-lined baking sheet, and refrigerate until firm, about 30 minutes.
Step 2
Meanwhile, generously coat bottom and sides of a 10-inch Tatin pan or ovenproof skillet with the butter. Sprinkle sugar evenly over bottom. Arrange apple quarters closely together in concentric circles in skillet, with rounded sides down. Place over medium-high heat, and cook, without stirring, until juices are deep golden and bubbling, 18 to 20 minutes.
Step 3
Bake 20 minutes (apples will settle slightly). Remove from oven, and place chilled pastry round over apples. Bake until pastry is dark golden brown, 23 to 28 minutes more.
Step 4
Invert tart onto a rimmed platter or large plate. If any apples stick to skillet, gently remove them with a spatula and place on tart. Serve immediately, with crème fraîche, if desired.
