Tarte Tatin (Fruit Tart)

Tarte Tatin Fruit Tart

Peeled, Cored, and Halved Apples

A specialty of the Sologne region of France, tarte Tatin became popular by a mistake made by one of the owners of the Hotel Tatin. This dessert is a caramelized apple tart that is baked upside down and then inverted onto the serving dish. Choose firm apples that will hold their shape, such as pippin, granny Smith, or golden delicious. Tarte tatin can also be made with pears, tomatoes, or onions.

Recipe Servings: 8

Prep Time

35 minutes
+ 2 hours resting

Cook Time

40 minutes

Total Time

3 hours 15 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 cup (200 g) sugar
1 cup (240 g) room temperature butter
1¾ lbs (800 g) apples, peeled, cored, and halved
½ cup (120 ml) cold butter
2 cups (480 ml) all-purpose flour
3 Tbsp (45 ml) cold water

Directions

Combine sugar and room temperature butter thoroughly.
Spread butter mixture over the bottom of a 9-inch (23 cm) tart pan.
Fit apples, round side down, into the pan, ensuring that they are neatly arranged and cover the whole pan.
Set pan over medium-high heat and remove from heat once the sugar caramelizes and foams up over the apples.
Let cool thoroughly.
Cut cold butter into flour in a bowl.
Add cold water gradually.
Gather dough into a ball and chill in refrigerator for 2 hours.
Preheat oven to 400°F (200°C).
Roll dough out to 1/8-in (3-mm) thickness.
Place pastry over apples, tucking the edges into the pan.
Bake for 30 minutes or until pastry is set.
Remove tart from oven and invert onto a serving dish.
Serve warm.