Apple tarte Tatin with shortcrust pastry
An upside-down French tart of caramelized apples, covered with shortcrust pastry and turned out to serve.
This French version pairs caramelized apples with a shortcrust pastry topping, baked above the fruit and serving as the base once the tart is turned out. Shortcrust is used here, although versions with puff pastry also exist.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Make the shortcrust pastry
Mix the flour and salt. Rub in 125 g of cold butter with your fingertips until crumbly; add the cold water and mix only until the dough comes together. Shape it into a disc, wrap it, and chill for 60 minutes.
Ready to continue when: The dough forms a cohesive disc and feels firm after chilling.
15 min - 02
Prepare the apples
Peel and core the apples, cut them into quarters, and set them aside while you prepare the caramel.
Ready to continue when: The apples are peeled, cored, and cut into quarters.
10 min - 03
Make the caramel and arrange the fruit
Put the sugar in an oven-safe skillet or pan and heat over low heat until caramelized. Carefully add the remaining 120 g of butter and combine. Arrange the apple quarters snugly over the caramel.
Ready to continue when: The sugar is melted and golden, the butter is incorporated, and the apples are tightly arranged in the pan.
10 min - 04
Cover and bake
Heat the oven to 190 °C. Roll out the pastry on a lightly floured surface until slightly larger than the pan. Cover the apples with it and tuck the edges between the fruit and the sides of the pan. Bake for 30–35 minutes, until the pastry is golden and juices appear at the edges.
Temperature: 190 °C / 374 °FReady to continue when: The pastry is golden and cooking juices are visible at the edges of the pan.
35 min - 05
Rest and turn out
Remove the tart from the oven and let it rest for 5 minutes. Place a serving plate over the pan and, holding them carefully together, turn the tart out so the caramelized apples are on top.
Ready to continue when: The tart is turned out onto the plate with the caramelized apples visible on top.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- SEGURIDAD ALIMENTARIA INFORME DE AESAN - IDELABINGENIERIA idelabingenieria.com/seguridad-alimentaria-informe-de-aesan-sobre-el-tratamiento-termico-de-…
- La auténtica Tarta Tatin francesa, desde cero — diegodoal diegodoal.com/recetas/tarta-tatin
- Tarte Tatin o Tarta Tatin de manzana - Cravings Journal es.cravingsjournal.com/tarte-tatin-o-tarta-tatin-de-manzana/
- Tomando el postre en Francia: Tarte Tatin auténtica | Delicious Martha deliciousmartha.com/tarte-tatin-autentica/
- Tarta Tatin : receta e historia de un postre francés icónico www.cia-france.es/blog/cultura/receta-tarte-tatin
- Cómo hacer una tarta tatin - Blog de recetas de María Lunarillos www.marialunarillos.com/blog/como-hacer-tarta-tatin.html
- Receta de la tarta tatin www.france.fr/es/articulo/sabores-del-valle-del-loira-la-tarta-tatin/
- Tarta Tatin de manzana - Recetas de Miriam García / El invitado de invierno invitadoinvierno.com/tarta-tatin-de-manzana/
- Tarta Tatin - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Tarta_Tatin
- La historia de la Tarta Tatin lapatisseriedumonde.com/es/recetas/tarta-tatin-historia
- Tarta Tatin. Tatarea y tintinea mi dulce postre francés. Koketo koketo.es/tarta-tatin
- El origen de la tarta Tatin www.directoalpaladar.com/cultura-gastronomica/el-origen-de-la-tarta-tatin
- La tarta Tatin: ¿el mejor postre del mundo? • Boroa Jatetxea www.boroa.com/tarta-tatin/
- - YouTube www.youtube.com/watch?v=cAiQVpjCg0c
- Para la ciudadanía www.aesan.gob.es/para-la-ciudadania
State: Published after documentary validation; no “Tested” label is shown.