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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (133g) Recipe makes 12 servings |
||
| Calories 258 | ||
| Calories from Fat 106 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.8g | 18% | |
| Saturated Fat 4.4g | 22% | |
| Monounsaturated Fat 5.4g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 52mg | 2% | |
| Potassium 112mg | 3% | |
| Total Carbohydrate 38.6g | 12% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 26.4g | ||
| Protein 1.8g | 3% | |
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Tarte Tatin -- Easy Version
By: Susiecat too
Classic French apple tart. I make this every fall during apple season, usually end up with the recipe memorized as I'm churning out my 14th, or 15th, tarte by the end of the year. Use tart Granny Smiths for best results. Use store-bought puff pastry to make it super easy! I found this method by trial and error to bypass making caramel first.
(At the suggestion of my friends 2Bleu, a note about traditional tarte tatin: The traditional tarte tatin starts by making caramel in a cast-iron skillet first, then cooks the apples in the caramel on the stovetop, then has you make a crust like a pie crust, which gets placed on top of the apples, then the whole thing is moved into the oven. It's delicious, but a tedious method. So I played around in the kitchen until I discovered this method by a wonderful accident! Don't you love when that happens? 
)
SERVES 12
Ingredients
- 8 medium apples, peeled, cored, and quartered
- 1 cup sugar
- 1/4 cup unsalted butter, melted
- 1 sheet frozen puff pastry, thawed (or other crust such as pie crust, or tart dough crust)
- cinnamon, as desired
Directions
1
Mix sugar and melted butter and press evenly into greased 8" or 9" round cake pan.2
Put apples on their sides in rows decoratively around pan, packing closely together and filling small spaces with broken segments of apples.3
Sprinkle tops of apples lightly with cinnamon if desired.4
Bake uncovered at 425F about 1-1 ½ hours.5
If apples start to burn, they can be covered toward the end of the baking time.6
Meanwhile, unfold pastry sheet and cut to fit pan. Use another pan to trace shape if necessary.7
Poke fork holes into both sides of puff pastry sheet to allow air to escape while baking.8
Press pastry on top of baked apples, pushing edges down. Bake another 20 minutes.9
Cool partially, then invert to a platter. Serve warm.
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- Course > Desserts > Pies & Tarts > Tarts
- Main Ingredient > Fruit > Apples
- Cuisine > European > Western > French
- Preparation > Time to Make > < 4 hours
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- Preparation > Simple > 5 or Less Ingredients
- Occasion > Holiday/Event > Religious > Rosh Hashana
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Featured Reviews for This Recipe
From: 2Bleu (Bird&Buddha)
On Oct 2, 2008
We have never heard of Tarte Tatin before, but this looked like similar ingredients for apple pie and that's one of Buddha's favorites so we gave it a try. This is really easy to make and comes right out of the cake pan with ease. We also had to cover the GS apples after about an hour. The caramelization on the apples makes this different from apple pie, and just as delicious! Thanks for posting this keeper. 
From: Cookie16
On Sep 13, 2008
So good and so easy. My only mistake was not having any ice cream to go with it!! I'll definitely be making again now that apple season has arrived!!
From: Kim127
On Jan 6, 2008
This is really easy! You weren't kidding. My first attempt at this kind of dessert and I was so pleased with the results. My apples started to brown a bit after 45 minutes so I covered them with foil (as suggested) and baked for another 20 minutes or so before adding the puff pastry. I did sprinkle with about 1 tsp of cinnamon and I will always do that. I had a little with some french vanilla ice cream, yumm!!
From: Mirj
On Aug 2, 2007
You bet your sweet bippy this is the easy version! I hate rolling pastry, why oh why didn't I ever think of using puff pastry, huh? I used a round silicone cake form and the tarte just came out easily and gorgeously (is that a word?). I only made tarte tatin once before and hated working with pastry so I never made it again. Susiecat, thanks so much for this simple innovation!
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