Tuesday, October 7, 2008

Tarte Tatin

Tarte Tatin is the fancy French way of saying "Upside Down Apple Pie". This pie has four ingredients: puff pastry, apples, sugar and butter, and it is one of the most common desserts in all of France. You can order this in Paris restaurants or enjoy it in country homes. The best thing about it is it's simple, anyone can make a tarte tatin. I learned how to make this tart from the family I lived with when I was in France as an undergrad, "Madame" used to make these in a matter of minutes, or so it seemed. She had that Frenchy-french way of whipping all sorts of goodies up in no time.

Now that it's the fall, and apples are plentiful and the temperatures are dropping, it seems like a great time to whip up a nice, warm tarte tatin. I made one for my family last weekend, and my children loved it, my husband was reminded of the tarte tatin he had on a trip to Paris, and I was feeling rather guilty for all the butter and sugar involved. But 'tis the season, so they say.... we must eat tart.

4 granny smith apples
3/4 cup sugar (or 1/2 cup if you want less sugar)
3/4 stick unsalted butter
1 sheet puff pastry, defrosted

Use a 9 or 10 inch oven proof saute pan (with sloping sides).
Peel, core and slice apples in quarters.
Melt butter in the pan, then add sugar. Remove pan from heat, and place apples cut side down on top of the butter/sugar mixture. Pack them in tight, and cut small pieces of apple to fill in any gaps.
Replace on heat and let sugar carmelize to a golden amber.
Meanwhile, cut a circle of puff pastry about one inch wider than the pan.
Once apples are carmelized, place the puff pastry on top of the apples and roll the overhand in (it's ok, it will shrink).
Preheat oven to 350. Place pan in oven for 30 - 40 minutes, until puff pastry is golden brown.
To serve, carefully and quickly flip the pie over on a serving platter (holding pan with one hand, platter with the other).
Serve with vanilla ice cream or creme fraiche. Use cinnamon if you like it!


FoodieFroggy said...

Je vois que tu publies plus souvent, le moral doit ĂȘtre meilleur, j'en suis ravie...

J. Burroughs, University of Montana said...

I tried this out as the conclusion of my Thanksgiving meal. It was absolutely delicious. Thank you for the recipe.