4 people
30 minutes
1 à 1,5 hours
The Tarte Tatin aux caramel sauce, an iconic French dessert, reflects the beauty of culinary mishaps that result in world-famous delights. Its origin, attributed to the Tatin sisters in the late 19th century, reveals a story of a forgotten apple dish that was ultimately salvaged in a surprisingly delicious way. This tart literally turns the traditional apple pie upside down, with juicy apples caramelized in butter and sugar, then covered with a layer of pastry and baked upside down to perfection.
Ingredients:
- 6 to 8 apples, depending on their size, peeled, cored, and halved.
- 75 g unsalted butter.
- 175 g sugar.
- A good pinch of salt.
- 1 sheet of shortcrust pastry or puff pastry large enough to cover your baking dish.
Caramel saus:
- 200 g sugar.
- 90 g unsalted butter, cubed.
- 125 ml heavy cream.
Instructions:
- Melt the butter and sugar in an oven-safe pan over medium heat until the mixture caramelizes to a golden brown.
- Arrange the apple halves with the rounded side facing down in the caramel.
- Cover the apples with the pastry, tucking the edges around the apples.Bake in a preheated oven at 180°C (350°F) until the pastry is golden brown, about 25-30 minutes.Note: Allow to cool slightly before inverting the tart onto a plate.
- Caramel Sauce (if you want extra caramel sauce):
- Melt 200 grams of sugar over medium heat in a pan until it turns golden brown; do not stir.
- Add about 90 grams of butter and stir until melted.
- Remove from heat and slowly add 125 ml of heavy cream, being careful of splatters.
- Return to heat and stir until you have a smooth sauce.
- For a truly festive dish, I serve my Tarte Tatin with a scoop of vanilla ice cream!
For a truly festive dish, I serve my Tarte Tatin with a scoop of vanilla ice cream!
If you prefer a homemade crust for your Tarte Tatin,
this simple recipe is perfect.
For the crust, you will need: 250 grams of flour, 80 grams of water, 100 grams of butter, a pinch of salt, and 1 egg. First, mix the flour with the salt, then cut in the butter until a crumbly texture forms. Next, add the water and the egg, and knead until you have a smooth dough. Let the dough rest in the refrigerator for a bit before rolling it out for optimal texture.
Finishing with a homemade caramel sauce enhances the rich, deep flavors and provides a contrast to the fruitiness of the apples. This dessert symbolizes French cuisine, where technique and chance come together to create dishes that nourish both the heart and soul. It serves not only as a testament to culinary mastery but also to the sweetness that can emerge from the most unexpected corners of life. You can also make the tarte tatin without caramel sauce or opt for extra sauce; it’s all a matter of personal taste.
For me, tarte tatin embodies the essence of France. The basic version is easy to prepare, even without caramel sauce, but the sauce adds a delightful flavor.
Initially, I found it challenging to perfect the caramel sauce, but now I effortlessly make extra sauce. The combination of the crispy pastry and the sauce is simply divine. You can make the crust yourself, although there are excellent store-bought pastry bases that are just as good as homemade.
CouKoe Lifestyle 