Tarte Tatin

Do you know the story of the Tarte Tatin? From what I hear, it is about how two sisters named Tatin once baked an apple tart while forgetting to put the dough under the apples. Thus, they decided to put the dough on top of the apples, then flip the whole thing after the baking was done. This resulted in very caramelized apples that were cooked uniformedly.

The apples in this recipe were first poached in a vanilla and butter syrup, then arranged on top of a caramel layer. The whole thing was covered in an homemade, inverted puff pastry, then baked.

This was how the tart looked before I flipped it over (with a shower of liquid syrup and caramel):

The recipe was adapted from La Pistacheraie's recipe (with many pictures).

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TARTE TATIN RECIPE

  Ingredients

     Inverted Puff Pastry

• 200 g (150 + 50) all-purpose flour
• 135 g pastry flour
• 220 g unsalted butter
• 6 g salt
• 1 tbs white vinegar
• 165 g cold water

     Caramel

• 200 g sugar

     Poached Apples

• 1 L water
• 150 g sugar
• 1 tsp vanilla extract
• 100 g butter
• 6-8 apples

  Procedure

     Inverted Puff Pastry

1. In a large bowl, mix 150 g all-purpose flour with the pastry flour, salt, cold water, and vinegar.
2. Mix until just combined. Flatten into a rectangle, film, and refrigerate until used.
3. In another bowl, combined softened butter with remaining 50 g all-purpose flour.
4. Using a baking sheet, fold so that a square section forms in the middle.
5. Put butter mix in the square, fold in flaps, then using a rolling pin, flatten into a square.
6. Refrigerate at least 15 mins.
7. Take out both doughs, and remove the paper and film.
8. On a well floured surface, roll out the butter square until it becomes a large rectangle.
9. Put the flour mix on the middle portion of the rectangle, and fold in the two remaining flaps in order to close the flour dough into the butter one.
10. Turn the dough 90°, and flatten it by pressing a rolling pin into it successively. Roll out until about 60 cm long. Fold into 3rds and turn 90°. This is a simple turn.
11. Repeat steps 10, then refrigerate 45 minutes.
12. Repeat as to obtain 5 turns total, refrigerating after every 2 turns.
13. Cut the dough in 2 equal pieces, film one and store it in the fridge.
14. With the second half, roll it out until you can cut a circle that is 1-2 cm wider than your springform pan. Poke it with a fork.
15. Refrigerate.

     Caramel

1. In a heavy-bottomed pot, spread a thin layer of sugar (about 1/4 of the total amount).
2. Heat gently until melted, and beginning to color.
3. Add another 1/4 of sugar, shaking the pot to spread it.
4. Repeat until all the sugar has caramelized.
5. Pour it into the bottom of your springform pan. It will harden and become glass-like.

     Poached Apples

1. In a pot, mix water, sugar, vanilla, and butter. Bring to a boil.
2. Peel and cut apples into quarters. Put them in lemon water to keep them from browning.
3. Put about half the apples in the syrup, and cook about 6-8 minutes, or until tender, but still holding shape.
4. Repeat with the remaining apples.

     Assembly and baking

1. Preheat oven 220°C.
2. Arrange apples tightly in concentric circles on top of hardened caramel.
3. Put the circle of dough on top of the springform pan. Gently push it down until it is in contact with the apples.
4. With a skewer or a thin knife, poke a hole (chimney) in the middle of the dough.
5. Bake for 25 minutes, then reduce the heat to 180°C, sprinkle the dough with sugar, and bake for an additional 10-15 minutes. Put another pan under the tart, as caramel syrup will leak out of the springform pan while baking as the caramel becomes liquid again.
6. After cooling a little (the tart should still be warm), flip onto a plate. A lot of syrup will flow out!
7. Tilt the plate to remove excess caramel syrup. Glaze with some watered-down apple jelly.