Tarte Tatin

Published January 1, 1996.

Why this recipe works:

The first step of our tarte Tatin recipe was on the stovetop, not in the oven. We arranged apple quarters in concentric circles in a skillet on their cut side so we could fit more fruit, and flipped the apples over as they caramelized. We prepared the caramel right in the skillet with the… read more

The first step of our tarte Tatin recipe was on the stovetop, not in the oven. We arranged apple quarters in concentric circles in a skillet on their cut side so we could fit more fruit, and flipped the apples over as they caramelized. We prepared the caramel right in the skillet with the apples so the flavors melded and the apples were boiled in the buttery caramel sauce until they absorbed the syrup and become virtually candied. We then covered the syrup-soaked apples with an egg pastry that contained confectioners' sugar rather than granulated sugar, which can make the dough grainy. After baking our tarte Tatin recipe, we flipped the tart over, revealing concentric circles of apples glazed with golden caramel.

less

Serves 8

If the caramel isn’t cooked to a rich amber color, the apples will look pale and dull rather than shiny and appealingly caramelized.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection