Grate in frozen butter. Use fingertips to rub butter into flour, though not as thoroughly as you might for a traditional pie dough. Add remaining water, turning dough once more. Turn mound out onto a sheet of plastic, form a loose disc, and wrap tightly. Set in refrigerator and chill for 30 minutes. On a very lightly floured sheet of parchment, roll the disc out into an 8 x inch rectangle. Dough will still be quite crumbly; just do your best.
Fold sheet of dough into thirds, folding each third into the center, so you have something resembling an envelope pictured above. Press an indentation into the upper corner of envelope with your fingertip, to indicate one turn. Wrap tightly with plastic and chill 30 - 45 minutes. Continue this process of rolling, folding into thirds, marking number of turns with a fingertip, wrapping, and chilling, for a total of 5 turns. To make caramel, set a 9-inch, deep-sided heavy-bottomed skillet over medium heat.
Add butter, and once melted, the remaining cup of sugar. Keep a close eye and stir constantly. First, things will hold together, then slowly, the mixture will darken and butter will begin to separate. Stay strong. Next, sugar mixture will bubble and spit a little. Finally, caramel will come back together, smooth out, and cook quickly. As soon as you have an even, light caramel, remove pan from heat, about 10 - 15 minutes total.
Toss apples one more time, and then carefully spoon into hot caramel. Things are going to spit and bubble a little, so go slowly. Set caramel and apples back over medium, or slightly medium-low heat, and cook 15 minutes or so, stirring frequently to turn apples in the caramel mixture.
Apples and caramel are ready when the apples have taken on color without being mushy and the caramel is a dark, golden brown. Arrange apples with rounded sides facing down in a nice circle, with several apples more in center.
Set on top of apples and tuck sides down into edges of the pan. Once I manage to coax it to a buttercup colour, I must allow it to cool completely before adding the pastry lid and baking. Although there's so much butter that it needs to be drained before serving or presented in a bowl , the pastry is the crispest yet, which I attribute to the cold fruit beneath. Darina Allen's Ballymaloe Cookery Course follows the Larousse template, although they allow the butter and sugar to turn golden before adding the fruit to the pan and cooking until you achieve a "dark caramel colour".
I never get as far as that dark colour which I can't help feeling suggests an unpleasant burnt flavour of the kind that, however authentic, I can't ever quite warm to but, with something vaguely approaching toffeeish in the bag, and the hob threatened again, I stick the pan, without pastry, into the oven for 15 minutes.
Then, and only then, is it time for the pastry — but 15 minutes on the hob, and 45 minutes in the oven renders the fruit rather mushier than might be considered desirable. I conclude that Raymond Blanc's method of creating the caramel first, with no apples to complicate proceedings, is the easiest to execute, although I'll be using more butter and sugar, as his tart, while juicy, lacked the buttery richness of Larousse and Claire Clark's versions.
Adding the apples to the hot pan also seems advisable if they're to caramelise properly, but, this done, I'm going to leave them to cool completely before adding the pastry and baking, so the crust is as crisp and crisp can be. Pastry might be no big deal to the French, but I come from a proud land of pie fanciers.
Julia Child adds cinnamon to her apples, and Jamie Oliver suggests vanilla and calvados. The two spices are de trop — the only flavour here should be apples — but I am tempted by the heady scent of the brandy, which soaks into the fruits as they cook. Eventually, however, I decide it makes the tarte slightly too redolent of a boozy Christmas cake; seductive, but hardly true to the spirit of the original dish.
Toffee apples for grown-ups, the tarte tatin is all about the flavour of the fruit — crisp pastry, firm, juicy apples and that sweet, buttery caramel topping, holding the whole lot together. We may grow the best varieties , but the French really know what to do with them.
Peel, halve and core the apples, then put in the fridge, uncovered, for 24 hours. Put the sugar into a 20cm heavy-based ovenproof frying pan along with 50ml water and leave to soak for a couple of minutes, then cook over a medium heat until golden and fudgy. Take off the heat and stir in the butter, and a pinch of salt, until well combined, then carefully arrange the apples in the pan, round-side down, bearing in mind the caramel will be very hot, and put back on the heat — you may need to cut some of the apples into smaller pieces to fill in the gaps.
Cook for 5 minutes, then take off the heat and allow to cool completely. Latest Recipes. Can't see what you're looking for? Browse our collection of cooking guides.
View All. Classic apple tarte Tatin. Richard Davies. Dessert easy 6 1 hour 15 minutes. Discover more:. Share recipe. Related recipes. Do not press down. Remove from the oven and leave to rest for a minute or two.
Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off.
The tart should be left on the serving dish with the apple on top. By Rick Stein. See more tarte tatin recipes By Emily Angle.
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