When I looked at some other tarte tatin recipes onYouTube, I noticed that very few showed the “flip on to the plate” step.They would just skip from the out of the oven shot to the final beauty shot. Thereason of course, is that very few tarte tatins come out of the hot panperfectly, and if they showed that, then you may not think they are as awesome as their profile says they are. So, it’s with much pride that I show you the whole uglyscene that is the tarte tatin dismount. The good news is, it’s very simple toslap everything back on the crust before it cools, and none will be the wiser.This is even easier if you’re doing a version with very soft and tender applesand lots of caramel, which is my preference, as you’ll see.
If you do a Google image search for a classic, old recipelike this, you usually see a lot of photos that look alike, but that’s notnecessarily so with tarte tatin. You’ll see an amazingly diverse array, whichis fascinating since they were all made with the same few basic ingredients.Most of this is a result of cooking time in the pan before baking.Some feature firm, barely cooked apples, while others cookthe fruit all the way down to a buttery, caramelized jam. The beauty of arecipe that uses just pastry dough, butter, apples and sugar to make the magic,is that no matter how yours comes out you’ll enjoy it. Of course, you’ll wantto hedge your bets with some vanilla bean ice cream to be safe. I hope you givethis classic French treat a try soon. Enjoy!
3 large apples, quartered3 tbsp butter3/4 cup sugarpie dough for a single crust
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