Description
Legendary Julia Child’s Tarte Tatin brings French culinary magic to your kitchen with caramelized apples nestled in a buttery, golden pastry. Silky apple layers and rich caramel create a classic French dessert that transports taste buds directly to the heart of Normandy.
Ingredients
Scale
Primary Ingredients (Fruits):
- 5 pounds (2.27 kilograms) apples (about 8–10 apples, such as Golden Delicious, Fuji, Jonagold, or Northern Spy), peeled, halved, and cored
Pastry Base Ingredients:
- 1 cup (120 grams) all-purpose flour
- ½ cup (1 stick, 113 grams) unsalted butter, cold, cut into cubes
- 3 tablespoons (45 milliliters) ice water
- 1/8 teaspoon fine sea salt
Sweetening and Flavoring Ingredients:
- ¾ cup (150 grams) sugar
- 1 stick plus 2 tablespoons (141 grams) unsalted butter, cut into thin slices
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the delicate pastry by combining flour and salt in a food processor. Introduce cold butter and pulse briefly until the mixture resembles coarse, crumbly texture (about 8 seconds). Gradually incorporate ice water, continuing to pulse until the dough forms a consistency similar to damp sand.
- Transfer the dough to a clean work surface and gently knead until it coheres. Shape into a compact disk, encase in plastic wrap, and refrigerate for approximately 1 hour to allow the gluten to relax and butter to firm.
- After chilling, roll the dough on a lightly floured surface into an 11 1/2-inch (29 centimeters) circular shape. Carefully transfer to a baking sheet lined with plastic wrap and return to the refrigerator.
- Select a 9-inch (23 centimeters) cast-iron skillet and evenly distribute sugar across the bottom. Strategically place butter slices and drizzle vanilla extract over them.
- Meticulously arrange apple halves in two concentric, tightly packed circles within the skillet. Cook over low heat for 45-60 minutes, periodically basting, until the syrup transforms into a rich golden hue and thickens substantially.
- Preheat the oven to 425°F (218°C). Position the skillet on a baking sheet and bake the caramelized apples for 15 minutes, allowing the syrup to bubble and intensify.
- Remove the skillet from the oven and carefully drape the chilled pastry dough over the apples, gently pressing the edges inside the skillet to create a snug seal.
- Return the skillet to the oven and bake for an additional 25-30 minutes, monitoring until the pastry achieves a golden-brown color and the juices begin to bubble vigorously.
- Immediately after removing from the oven, swiftly invert the tart onto a serving platter while still piping hot. Allow to cool slightly before serving, revealing the beautifully caramelized apple pattern.
Notes
- Quickly flip the tart onto a serving plate right after baking to prevent caramel from hardening and sticking to the skillet.
- Baste apples frequently during cooking to distribute caramel evenly and enhance their rich, golden flavor.
- Keep pastry dough thoroughly chilled before rolling to maintain its delicate, flaky texture and prevent shrinkage during baking.
- Select sturdy apple varieties like Golden Delicious that maintain their structure and won’t dissolve into mushy pieces while cooking.
- Utilize a cast-iron skillet to guarantee uniform heat distribution and create a stunning caramelized surface with a perfect golden-brown finish.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 520 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 60 mg