Legend has it that in the town of Lamotte-Beuvron, the sisters Stéphanie and Caroline Tatin owned the Hotel Tatin et Terminus, which they inherited from their father in 1888. Stéphanie managed the kitchen, while Caroline handled the public relations of the establishment. One day, due to a mistake made by...
Ingredients
For the Dough
flour150g
butter60g
salt1/4tsp
hot water
For the Filling
green apples1 1/2- butter100g
sugar100g
Nutrition (per serving)
Calories
294.2kcal (14.71%)
Protein
4.0g (7.96%)
Carbs
23.5g (8.56%)
Sugars
16.7g (33.34%)
Healthy Fat
6.7g
Unhealthy Fat
15.3g
% Daily Value based on a 2000 calorie diet
How to make Tarte Tatin
Prepare the Dough
- Step 1
Mix the butter (cut into pieces) and the flour in a bowl without overworking the mixture.
- Step 2
Add a bit of salted hot water and quickly work the dough with your fingertips until it no longer sticks to your fingers, adding more flour or water if necessary.
- Step 3
Wrap the dough in plastic wrap and refrigerate for half an hour.
Prepare the Filling
- Step 1
Peel, core, and cut the apples in half.
- Step 2
Brush the bottom and sides of a high-sided tart pan with butter and sprinkle with sugar.
- Step 3
Place the apples in the pan with the rounded side facing up, and cover them with sugar and the butter cut into small cubes.
- Step 4
Bake in a preheated oven at 200°C (390°F) for about 30 minutes, or until the apples are tender and caramelized.
Assemble and Bake
- Step 1
Remove the pan from the oven and place the dough over the apples. Do not stretch the dough too much, as it may not cover the pan properly when baked.
- Step 2
Return the pan to the oven at a lower temperature (180°C or 350°F) and bake until the dough is golden brown.
- Step 3
Remove from the oven and carefully unmold the tart.
Nutrition (per serving)
Nutrition (per serving)
Calories
294.2kcal (14.71%)
Protein
4.0g (7.96%)
Carbs
23.5g (8.56%)
Sugars
16.7g (33.34%)
Healthy Fat
6.7g
Unhealthy Fat
15.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the dough is not overworked to maintain its texture.
Use firm green apples for the best caramelization and flavor.
Serve the tart warm or cold, accompanied by whipped cream for added indulgence.
FAQS
Can I use a different type of apple?
Yes, you can use other firm apples like Granny Smith or Honeycrisp, but green apples are traditionally used for their tartness.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before using.
What can I serve with Tarte Tatin?
Tarte Tatin pairs well with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
Can I use store-bought dough?
Yes, store-bought puff pastry can be used as a substitute for homemade dough.
How do I prevent the tart from sticking to the pan?
Ensure the pan is well-buttered and coated with sugar before adding the apples to prevent sticking.
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Australia