Tarte Tatin

In May 2013, I had the chance to go to the famous Hotel Tatin in Lamotte-Beuvron, Sologne; where the “tarte tatin” was created more than a century ago. We had a beautiful lunch and for dessert, of course, we tasted the “real” version of the delicious and simple apple dessert.
This classical French apple dessert is always a favorite. I have been preparing the Tarte Tatin since 2005, when my passion for cooking bloomed. Every time I make it, there are no leftovers. Adults and kids can’t seem to have enough of this simple yet delicious dessert. The recipe I’m sharing with you today is very easy to prepare. The secret is in the caramelization of the apples. Your patience will be rewarded! Try to choose firm apples that hold their shape when cooked. I use Gala apples for mine and the results are always perfect. 
Having tasted the “original” tarte Tatin, I can humbly say you that this recipe is as good.

Bon Appétit!

Tarte Tatin

Adapted from Marabout Desserts. 
serves 6 to 8

100 g (3.5 oz) unsalted butter
150 g (5.3 oz) granulated sugar
6 to 7 big apples, peeled, cored and cut into wedges (8 wedges for each apple)
1 ready to use puff pastry sheet

Scale and prep all the ingredients.
You will need a large frying pan, a pie pan and a shallow serving dish.

Heat the oven to 400F (200C)
Butter the tart pan. Set aside.

In a large frying pan, melt the butter. Add the sugar and let it cook for 6 minutes over medium heat until it starts to caramelize. Keep it over medium heat until the caramel reaches a dark golden color.
Add the sliced apples and cook for 25 minutes over medium low heat. Turning them from time to time until they are well coated, cooked through and lightly caramelized. Turn up the heat to medium high for a few minutes, until all the water has evaporated. The caramel should have a thick consistency. Remove the pan from the heat. One by one, place the apple wedges on the buttered dish in a circle pattern. Pour the caramel on top.
Cover the apples and caramel with the rolled out puff pastry, tucking the edges between the apples and the edge of the pan. You can use a spoon to do that, it will help a little bit. Put in the oven for 30 to 35 minutes. Remove from the oven and let it rest for 15.
Take the shallow serving dish, place it face down on the pie, hold both the serving dish and the pan tightly with your hands and flip them upside down. Remove the pan, making sure to save the tarte Tatin shape as much as you can. You can serve it warm or at room temperature, with vanilla ice cream or crème Chantilly.