Recipe Tarte Tatin | The original recipe and its secrets

The recipe of the fascinated tatin pie because it seems both simple and technical: some apples, sugar, butter and a paste, and yet the slightest mistake can tip everything. Together we are going go back to the story of this mythical dessert, understand the role of every ingredient and guide you step by step to succeed in a spilled apple pie with a french country house.

Following the actions of the sisters tatin and the advice of the great chefs, you will see that a perfectly caramelized tatin pie is accessible, even in a pressed professional kitchen. You can then adapt this base to your clientele, seasonal cards or service constraints.

Tarte tatin: the legendary recipe and its secrets of success

Reading time: ~ 13 min

Table of contents
1. History and Legend of Sisters Tatin
2. Recipe Tarte Traditional Tatin for 6 people
3. Choosing the apples
4. Master the caramel and cooking
5. Professional tips
6. Variations and accompaniments
7. Frequently asked questions
8. In summary

History and Legend of Sisters Tatin

Before diving into the technique, it is useful to understand where this apple spilled. Tarte Tarte Associates with Caroline Sisters and Stéphanie Tatin, who held a hotel-restaurant in Lamotte-Beuvron, Sologne, at the end of the XIX^email century.

The legend tells that one day, pressed by the service, one of the sisters would have forgotten to put the dough under the apples. To make up for his mistake, she would have added the dough over, she pulled out, and then returned the pie at the time of the service. The success would have been immediate, to the point of giving his name to the dessert.

Historically, reversed pies already existed: old texts describe apples arranged on a mixture sugar, covered with paste and returned after cooking. The anecdote of the error therefore remains above all a beautiful story, but it illustrates the spectacular principle of dessert: a tart cooked upside down, served at the place, with the caramelized apples above.

Recipe Tarte Traditional Tatin for 6 people

Ingredients for 6 generous parts

Plan: 8 Reinette, Cox, Boskoop or Golden Farm Apples · 200 to 250 g of sugar · 80 to 100 g half-salt butter (or soft + a pinch of salt flower) · 1 roller of puff pastry or broken · 1 vanilla clove (optional but recommended). The varieties like the queen of the treads or Boskoop keep a good outfit without turning into a compote, while becoming very melting after a long cooking.

Detailed preparation steps

1. Prepare apples: peel, remove the heart, cut into two or wholesale neighborhoods, then book.
2. Realize butter caramel: melt the sugar without stirring to an amber blonde, remove from heat, incorporate butter, vanilla and, if necessary, the fleur de sel.
3. Arrange apples: place them in the caramel, curved side towards the bottom, prawing them well.
4. Pre-cook on fire: simmer for a few minutes for caramel to clean the fruit.
5. Add the dough: unroll it on the apples, go back the edges and slightly sticken the surface.
6. Bake: 170-180 ° C for 45 min to 1 h, up to golden paste and melting potatoes in a syrupy caramel.
7. Let rest and return: wait a few minutes, then return a free gesture on the serving dish.

The tatin pie is ideally lukewarm, when the caramel is still supple and the crispy dough.

Choosing the apples for a perfect tatin pie

The variety of apples is decisive: they must keep their shape after prolonged cooking while becoming melting.

Recommended apple varieties

Master the caramel and cooking

Color and texture of the caramel

A blonde caramel at amber offers the best balance: too clear, it lacks character; Too dark, it becomes bitter and masks the taste of apples. Remove the pan as soon as the hue reaches a sustained gold; The residual heat will go slightly. Incorporate the butter out of the heat into several times to limit the projections; Vanilla and a seed flower tip provide a very appreciated contrast.

After cooking, the caramel must be in the form of thick syrup napping the apples; A too abundant liquid indicates very juicy fruits or insufficient cooking time.

Cooking and demolding at the right time

Always adapt the cooking time to the variety of apples. Check the tender with the tip of a knife: the fruits must be almost confits. At the exit of the oven, let stand for a few minutes so that the caramel stabilizes without freezing, then return a quick movement. If some neighborhoods remain glued, gently replace them.

Professional tips for a regular tatin pie

Tap the apples: arrange them very tight to compensate for the loss of volume to cooking; the pie must appear curved fruit. Fine paste: a fine puff pastry brings crisp and lightness, while a broken or sandwashed offers a more biscuary result; avoid excessive thickness. Adapted mold: a thick metal mold or a jig from the oven makes it possible to directly realize the caramel. Otherwise, first pour the caramel into the mold, let it take slightly, then add the apples.

For regular vanilla, home Prova Gourmet is available at Very Gourmand.

Variations and accompaniments for an apple spilled pie

You can customize the base: add cinnamon, a cardmome tip or a four spices mix; replace some of the sugar with honey or red sugar for a warmer taste; Deglaze the caramel with a Calvados line, amber rum or Armagnac.

In duty, the classic combination remains slightly sweet cream, vanilla whipped or vanilla ice cream for hot-cold contrast. The pie can be proposed in individual format or to share. A selection of quality butters and creams is available at Very Gourmand.

Frequently Asked Questions Around Tarte Tatin

Why does my tartine make a lot of juice?

The apples were probably very juicy or cooking too short. Lightly prolong cooking until a thick syrup, or prescribe a little longer fruit in the caramel before adding the dough.

Can I prepare a tatin tart in advance?

Yes, but it remains better lukewarm. Cook her in advance, keep it cool, then warmly warm up before sending. Avoid the microwave softening the dough.

What dough choosing for a traditional tatin pie?

The puff pastry is the most common because it contrasts with the fondant of apples. The broken paste is suitable if you are looking for a more rustic base of bistro style.

How to prevent apples from hanging on?

Butter the mold well if you do not make the caramel directly in it. Also make sure that the caramel does not burn and remains smooth before adding the fruits, which facilitates demolding.

In summary

To succeed a tatin pie, three principles guide everything else: choose apples that keep cooking, master a blonde caramel at amber and unmould at a timely time. Add good vanilla, quality butter and careful cooking; You will get an emblematic dessert, immediately associated with the French tradition. To deepen your sweet offer, explore the selection pastry Very Gourmand.