The best tarte tatin? This is it! This tarte tatin is full of delicious, caramelized apples sitting on top of a buttery shortbread crust. It is crumbly, sweet and quintessentially French!
Tarte tatin can sound intimidating. You may think that it takes forever to make or that it is really complicated to pull together but if you follow our steps, you will be on your way in no time and, you too, will have the chance to smell the amazing scent of caramelized apples fill your home.
Did you know that the tarte tatin was created by accident? #truestory Apparently this beautiful French dessert was a total accident.
This tarte tatin, the absolute best tarte tatin, is definitely high up there on my list of favorite desserts of all time. It is not uncommon at all to have a full on day craving for this and to make an urgent request that Hugo make it that night! (I’m a lucky girl because he does every time.)
Why I am obsessed with this tarte tatin :
- It makes me feel so loved when Hugo makes this recipe for me. Cooking for the one you love is absolutely the best expression of love don’t you think?
- Caramelized apples! Need I say more?
- Homemade shorbread crust. It’s so good – and you can make enough to make this tart and keep enough to pop it in the freezer and have it on hand to make another tart soon. (Looking for ideas? Try out chocolate ganache and raspberry caramel shortbread tart,
It is just a really good French classic with a spicy twist.
If you are in the mood to change things up a bit, you could make the following changes to the recipe :
- Substitute pears for apple to create a pear tarte tatin.
- Add additional spices. If you’re interested in learning more about how to use spices in your homecooking, download our free printable 1 page spice guide.
- 8 apples (granny smith)
- 3 cups of water (70cl)
- 1 stick of unsalted butter (120g)
- 1 + 1 cup of sugar (200g + 200g)
- 1 premade pastry/pie crust or 250 g homemade shortbread crust
- 1 star anise
- 1 cinnamon stick
- 1 vanilla pod cut in half
- Heat the water in a large pot on high heat.
- Wash and peel each apple. Remove the cores and cut each apple into 6 slices.
- When the water begins to boil add the butter and 1 of the cups of sugar to the water.
- Be careful, the volume in the pot will increase quickly.
- Add the apples, star anise, cinnamon, vanilla pod and cook until apples soften (8-10 minutes). Remove the apples from the pot and leave to cool.
- Pour 1 cup of sugar into a flameproof 28 cm ceramic tatin dish.
- Heat on medium heat until it caramelizes (5-7 minutes).
- Once the caramel has cooled, assemble the tart by placing the apples slice around the rim of the tart. Create the second row of apples and then fill in the middle.
- Put the pastry dough on the top and make a little hole in the middle to allow steam to escape.
- Put in the fridge for 2 hours or overnight.
- Preheat oven to 350°F.
- Heat the tart for 40-45 minutes or until the dough looks crispy.
- Remove from oven and leave to cool (1 hour).
- Before serving, cover the tatin dish with a large plate and turn it over quickly.
- Serve with whipped cream, heavy cream or vanilla ice cream.
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