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fall tarte tatin | by These Days in French Life
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fall tarte tatin

For this carmel day I used only three large apples, quince paste and rose hip puree in place of the other two apples.


Here is my classic Caramel Apple Tarte aka Tarte Tarin

- 5 cooking apples peeled, cored and sliced into 8ths (save the peels and cores to make apple cider scrap vinegar!)


- 170 g (1 1/3 C) flour

- 85 g (1/3 C) sugar

- 85 g (3/4 stick) salted butter, at room temperature ("demi-sel")

- a dash of milk


- 85 g (1/3 C) brown sugar (or honey in this one)

- 35 g (1/3 stick) salted butter at room temperature, diced

(Serves 6 to 8.)


In a medium mixing-bowl, combine 1/3 Cup of sugar and "almost a stick" of butter with a pastry cutter. Add in the flour, and keep mixing with the pastry cutter. When the dough forms even crumbs, add in a dash of milk, and knead the dough with your hands to form a ball. If the dough does not come together after about a minute, add in a tad more milk and knead again. The idea is to add the milk little by little to stop at just the right dough consistency (if you've added too much and the dough gets impossibly sticky, compensate with flour). Wrap in plastic wrap and put in the fridge to rest for 30 minutes.


Butter the sides of a 25-cm (10-inch) cake pan. I like to use a cast iron skillet. Don't use your normal spring form pan or you will have a sticky caramel mess all over the oven. (Just speaking from experience).


Put 1/3 cup of brown sugar in a small nonstick saucepan, and put over medium-low heat until the sugar melts. As soon as it's melted (work quickly to avoid overcooking the caramel) remove from heat, add in 1/4 stick of butter and stir. Put this paste in the bottom of the cake pan. It's okay if the bottom is not entirely covered. Just try to space it out. Arrange the apple pieces in a circle over the caramel in the pan.

Preheat the oven to 180°C (360°F).


Take the ball of dough out from the fridge, lightly flour a clean work surface, and use a rolling pin to roll the dough out in a circle slightly larger than the pan. Transfer the circle of dough over the apples, and tuck in the outer rims. Prick the dough in a few places with a fork.

Put into the oven to bake for 45 minutes to an hour, until the dough turns golden and your home is filled with wonderful caramel-y apple fumes.


Take the pan out of the oven, run a knife around the sides of the pan and flip it onto a serving dish. If one or two apple pieces have stuck to the bottom of the pan, just put them back where they belong on the tart.

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Taken on October 17, 2008