Tarte Tatin (the best)
Refrigerate for 1 hour 25 minutes
Ingredients · Servings 8 s
- 225 g (1 1/2 cups) unbleached all-purpose flour
- 2.5 ml (1/2 tsp) of salt
- 170 g (3/4 cup) of unsalted butter, cold and cut into thin slices
- 90 ml (6 tbsp) of ice water
- 15 ml (1 tbsp) of apple cider vinegar
- 8 to 9 medium Gala or Cortland apples, peeled, cored and cut into quarters
- 160 g (3/4 cup) of sugar
- 60 ml (1/4 cup) of water
- 30 ml (2 tbsp) of unsalted butter
- 15 ml (1 tbsp) of apple cider vinegar
- 1 vanilla pod, split in half and scraped
Method · 2 h 25 min
- In a bowl, combine the flour and salt. Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add the water and vinegar, mixing just until the dry ingredients are moistened, leaving the butter pieces visible. Add more water if needed. The dough will be soft and sticky.
- On a floured work surface, roll out the dough into a 28 x 20 cm (11 x 8 in) rectangle. Brush off any excess flour. Fold the dough into thirds lengthwise. Fold the dough in half lengthwise to form a square. Wrap in plastic wrap. Refrigerate for 45 minutes or until firm (see note).
- Place the rack in the center of the oven. Preheat the oven to 190°C (375°F).
- In a cast-iron skillet about 25 cm (10 in) in diameter, place the apple wedges, core side up, overlapping them and starting from the outside of the skillet. Continue packing the apples towards the center of the skillet in concentric circles as tightly as possible. Set aside.
- In a small saucepan, bring the sugar and water to a boil. Cook without stirring until an amber-colored caramel is obtained. Remove from the heat.
- Using a whisk, gradually add the butter, vinegar, and vanilla seeds. Be careful of splashes. Stir until the caramel is smooth.
- Pour the caramel evenly over the apples. Bake for 35 minutes.
- Meanwhile, on a floured work surface, roll out the cooled dough into a 30 cm (12 in) square. Using a plate approximately 30 cm (12 in) in diameter, cut a circle from the dough. Refrigerate the dough circle on the plate while the apples cook.
- Remove the apples from the oven, being careful not to spill any liquid. Place the pastry over the apples, tucking the edge inside the pan. Continue baking for 45 minutes.
- Remove the pan from the oven. Tilt the pan slightly and check the amount of liquid remaining. The liquid should be very syrupy, but not completely evaporated. If there is too much left, continue cooking, checking every 5 minutes. Remove the pan from the oven and let it cool for 10 minutes.
- Run a thin knife between the apples and the pan. Invert the tart onto a serving plate. Be careful, the handle will still be hot. Let it cool for 30 minutes.
- Cut the tart into wedges. Serve with vanilla ice cream or whipped cream, if desired. Although it's best served warm on the day it's made, the tart will keep for 2 days in the refrigerator. Let it come to room temperature before serving.
There are several legends surrounding the creation of this tart. One story claims that one of the Tatin sisters forgot to add the pastry and only added it during baking. Another version says the tart fell over as it came out of the oven, but was still served upside down. Whatever the true story, this caramelized apple tart never fails to charm us.
Published in RICARDO Magazine Volume 22, number 8.
