How to Make Tarte Tatin (French Apple Pie)

The classic French apple tart was created by accident at the Hotel Tatin just south of Paris by the two owners, who were sisters. Somehow, it was baked upside-down!

Preheat oven to 350. Use an inverted cast-iron skillet to draw a circle with a knife on a sheet of frozen puff pastry. Place the skillet over low heat, and cover the bottom with a thin layer of sugar. Allow to melt slowly (do not stir caramel, or it will crystallize). When dark brown, remove from heat and drop in a tablespoon of butter. Swirl around by moving pan, and set aside.Peel and cut apples around core into large chunks, or core them and slice in half. Place cut sides up in caramel. Lay pastry over top, pierce in the middle with a knife, and bake for about 40 minutes or until apples are tender. While hot, place a plate  over skillet and flip tart quickly onto it (faites attention—the caramel can burn you). 


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s