A Perfect French Dessert: Apple Tarte Tatin 

1606278_692012374208256_1620097050319209007_o2.png

This week apparently I’m in a very French mood and wanted to follow my Provence-inspired dinner with one of my favorite French desserts, a Tarte Tatin.

Breakfast in Bed(stuy) /  Apple Tarte Tatin

Tarte Tatin [tart tah-TAN] – A famous French upside-down apple tart made by covering the bottom of a shallow baking dish with butter and sugar, then apples and finally a pastry crust. While baking, the sugar and butter creates a delicious caramel that becomes the topping when the tart is inverted onto a serving plate. (It’s like a better version of a pineapple upside cake).

Story goes that this dessert was created by accident by two sisters who lived in the Loire Valley and who owned a hotel there. It was named after them and as my food dictionary described, “The French call this dessert ‘tart des demoiselles Tatin,’ the tart of two unmarried women named Tatin.” (The unmarried part of that sentence both makes me laugh and gets me a little peeved… I bet those two sisters had an amazing life in France sans men. I mean they made some killer desserts so at least they had that going for them!).

Anyway, feminist rant aside, I love Tarte Tatins. Not only are they delicious to eat, they have the best name… one that just rolls off the tongue and sounds so French, so chic.

This is pure comfort food for me too. Serve it warm with a sprinkling of confectioner’s sugar or vanilla ice cream cuddling up on the sofa and you’ve got yourself a wonderful evening treat! The cake is rich and buttery and sugar caramelizes the apples on top to add a slight crunch. And better yet, It’s surprisingly easy to whip together and would be perfect for a dinner party! While you could make this dessert with plums or other fruits, I prefer apples and it is the perfect season for it anyway as as the air is getting cooler and more crisp each day!

Apple Tarte Tatin

Adapted from Ina Garten

6 tbsp unsalted butter, at room temperature

1¼ Granny Smith apples, peeled and sliced into 12 pieces

1¾ cups granulated sugar, divided

2 large eggs

1/3 cup sour cream

½ tsp grated lemon zest

½ tsp vanilla extract

1 cup plus 2 tbsp all-purpose flour

½ tsp baking powder

¼ tsp salt

Confectioners’ sugar

Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.

Breakfast in Bed(stuy) /  Apple Tarte Tatin

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color. Swirl the pan, but don’t stir. Pour evenly over the apple slices.

Breakfast in Bed(stuy) /  Apple Tarte Tatin

Breakfast in Bed(stuy) /  Apple Tarte Tatin

Cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar until light and fluffy. Beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture.

Breakfast in Bed(stuy) /  Apple Tarte Tatin

Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean.

Breakfast in Bed(stuy) /  Apple Tarte Tatin  Cool for 15 minutes, then invert the cake onto a flat plate. Serve warm, dusted with confectioners’ sugar.

Breakfast in Bed(stuy) /  Apple Tarte Tatin

Apple Tarte Tatin
 
Adapted from Ina Garten
Recipe type: Dessert
Cuisine: French
Ingredients
  • 6 tbsp unsalted butter, at room temperature
  • 1¼ Granny Smith apples, peeled and sliced into 12 pieces
  • 1¾ cups granulated sugar, divided
  • 2 large eggs
  • ⅓ cup sour cream
  • ½ tsp grated lemon zest
  • ½ tsp vanilla extract
  • 1 cup plus 2 tbsp all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • Confectioners' sugar
Instructions
  1. Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.
  2. Combine 1 cup of the granulated sugar and ⅓ cup water in a small saucepan and cook over high heat until it turns a warm amber color. Swirl the pan, but don't stir. Pour evenly over the apple slices.
  3. Cream the 6 tablespoons of butter and the remaining ¾ cup of granulated sugar until light and fluffy. Beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture.
  4. Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean.
  5. Cool for 15 minutes, then invert the cake onto a flat plate. Serve warm, dusted with confectioners' sugar.
 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: