Tarte Tatin is a French classic that has its origins as a mistake. The legend goes that a simple apple tart gone wrong brought us the caramelized apple tarte with the crust on the bottom. One of these tales takes us to a kitchen where a tired chef accidentally over cooked apples for a tart and in an attempt to salvage them, placed the crust on top and cooked it until the crust was done. The tart was flipped over to reveal a lovely caramelized top and was served to the patrons (who obviously enjoyed the mistake), making it a classic recipe.
Of course there are variations to any recipe origination story, this is just the one I remember being told.
This is a recipe that is found all over France, but it is the exciting use of apples the drove me to make this dessert while learning about Normandy (and the book I was reading was titled 'On Rue Tatin' coincidence? I think not.)
I do, however, want to clear up the difference between a pie and a tart before we really get started.1. A pie is much thicker than a tart; it is even prepared in a much deeper baking dish.
2. Do to the profound depth of a pie, a tart usually has less filling
3. Tarts do not carry the top layer of crust, like say a lattice top pie. The beauty comes from the fruit rather than the crust decorations.
4. Lastly, the French would NEVER use vegetable shortening as opposed to butter in their tart crust. This is VERY important.
The trick with the Tarte Tatin is to start by cooking the apples. To do this you must layer the bottom of the baking dish with lots of butter and sugar to start to caramelizing process.
Then add a thin layer of apples.
Then more apples!
While the apples bake for the first time, you can start making the crust.
start by incorporating the butter with the dry ingredients until the consistency of rice.
beet the egg and add slowly making sure to mix all the drys together with the egg.
Then put the dough (wrapped in plastic wrap) in the fridge for about 20 minutes.
When the apples have come out of the oven and cooled a bit place the rolled out dough over the apples and bake again, this time at a higher temperature.
When it is done remove from the oven and flip it over!
here it is, time for some serious caramelizing action! add more butter and more sugar to the top of the tart and turn on the broiler.
IMPORTANT! DO NOT PLACE THE TART ON A SILPAT BAKING SHEET!
*if you do this and place it under the broiler it will burn the baking sheet and make you fire alarm go off, i know because i did it.*
Look at the tart bubble... it is just beautiful!
Final product.
notes: the burning baking sheet ment i could not keep it onder the broiler as long as i would have liked so it is a lighter top then many Tarte Tatins out there but it was still quite amazing!
This dessert does require a little more attention, because of the broiler action, but it is really worth it!
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