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This French dessert, created by the Tatin sisters at their hotel in Lamotte-Beuvron in France, is one of the most famous desserts in the world. Despite its French origins, it can now be sampled in thousands of restaurants all around the world. This humble open-faced pie uses only a few ingredients — apples, sugar, and butter for the filling, and flour, water, butter, egg, and a pinch of salt for the dough. First, the caramel is prepared with butter and sugar directly in the tart pan. Next, apple quarters are arranged in the tart pan atop caramel in two layers and then baked in the oven for up to 30 minutes. To finish, a round of pâte brisée (shortcrust pastry) is placed on top of the apples, and the assembled tarte is then baked for up to 30 minutes or until golden. Tarte Tatin is best when served warm and functions best without any additions or garnishes.
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This recipe, dubbed traditional, was adapted from La Confrérie de Lichonneux de Tarte Tatin, an association dedicated to preserving and promoting the traditional tarte Tatin. To make the dessert, you will need a tart pan that is 24 cm (9.5-inch) in diameter and has a 5 cm (2-inch) high rim.
4.7
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The following recipe is the original text of the notes written by Marie Souchon, the friend of the sisters. It is not in the traditional recipe form as it does not offer any kind of measurements and quantities of the ingredients used. It is nonetheless a precious piece of history that offers us an insight into the development of one of the most famous desserts in the world.
4.7
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Many modern recipes use puff pastry instead of the traditional pâte brisée (shortcrust pastry). It is definitely easier if you use a store-bought one since the process of making homemade puff pastry is extremely time-consuming. Do not hesitate to make the preparation easier by using store-bought. Different flavorings can be added to the apples, like cinnamon, vanilla, or even liqueurs, such as Calvados which is used in this recipe. For an even richer flavor, this recipe calls for brown sugar instead of white.
PREP 20min
COOK 1h 20min
RESTING 45min
READY IN 2h 25min
4.7
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This recipe, dubbed traditional, was adapted from La Confrérie de Lichonneux de Tarte Tatin, an association dedicated to preserving and promoting the traditional tarte Tatin. To make the dessert, you will need a tart pan that is 24 cm (9.5-inch) in diameter and has a 5 cm (2-inch) high rim.
DOUGH
170g (6 oz) flour
70g (2.5 oz) butter, cubed and cold
20g (1 tbsp + 1 tsp) sugar
1 pinch of salt
1 egg
FILLING
1.6 kg (3.5 lbs) apples, Royal Gala variety, Jonagold, Golden, Jonared
80g (2.8 oz) butter
130g (4.5 oz) granulated sugar
Rub the butter, sugar, and salt into the flour until the mixture resembles breadcrumbs. Next, add the egg in, and knead until you have a smooth dough. Add a teaspoon of water if necessary to achieve the right consistency. Warp in cling film and refrigerate.
Peel and quarter the apples, and remove the core. Heat butter and sugar in a tart pan (24 x 5 cm/9.5 x 2-inch) until melted. Arrange the apples in rows, outer side down, then cover with another layer of apples, but this time, they should be core side down and outer side up. Bake in the oven preheated to 200°C/400°F for 30 minutes.
Meanwhile, take the dough out of the refrigerator, place it on a lightly floured surface and roll out to a round.
Take the tart pan out of the oven and place it on the stove to simmer over medium-high heat for 25 minutes. The apples are cooked if when you swirl the tart pan, you hear a hissing sound.
Remove from the heat, then cover with the dough and tuck the edges in. Prick the dough with a fork to let steam escape. Bake in the oven for 25 minutes.
When baked, allow the tarte to cool slightly. To unmould, place the tart pan on a heated stovetop and twist to loosen. Protect your hands by wearing gloves. Place a large serving dish bottom side up on the tart pan, then invert. Tarte Tatin is ready to serve.
4.7
Rate It
The following recipe is the original text of the notes written by Marie Souchon, the friend of the sisters. It is not in the traditional recipe form as it does not offer any kind of measurements and quantities of the ingredients used. It is nonetheless a precious piece of history that offers us an insight into the development of one of the most famous desserts in the world.
4.7
Rate It
Many modern recipes use puff pastry instead of the traditional pâte brisée (shortcrust pastry). It is definitely easier if you use a store-bought one since the process of making homemade puff pastry is extremely time-consuming. Do not hesitate to make the preparation easier by using store-bought. Different flavorings can be added to the apples, like cinnamon, vanilla, or even liqueurs, such as Calvados which is used in this recipe. For an even richer flavor, this recipe calls for brown sugar instead of white.
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