Introduction
This is a great fall recipe when you have access to quality, firm, baking apples. The recipe is a bit complicated, but luckily the overall process can be broken down into a handful of discrete steps that can be done at different times. Definitely watch the video for this recipe, as it has a lot of helpful tips. The final product is delicious and is largely worth the effort. Despite the complicated process, the recipe is rather forgiving in terms of taste (just not appearance).
Recipe Outline
| Recipe: Foolproof Tarte Tatin | Special Equipment: 10-Inch Cast Iron Skillet, Grater |
| Source: Dessert Person | Time: 8 Hours |
| Author: Claire Saffitz | Difficulty: 3/5 |
| Type: Dessert (Baking) | Score: ★★★★☆ |
Making The Rough Puff Pastry
Tip 1: Consider freezing the bowl, the rolling pin, the grater, and the working surface (such as a cutting board) to keep the butter from melting. Likewise, freeze the bowl and the flour/butter mixture for at least 5 minutes between each step.
Tip 2: Consider chilling in refrigerator for longer than suggested for both steps.
Making The Apples
Tip 1: Make sure to buy small or medium apples (or shave down the apples to be that size with the peeler). Ideally the height of the apples in the pan should be about the same height or slightly smaller than the rims of the pan itself.
Tip 2: The apples can go from hard and rigid to soft and mushy very quickly. Keep a very close eye and check frequently.
Tip 3: The pan will quickly fill with a fair amount of apple juice. Be very careful to hold the pan level when removing from the oven at any point. Use two hands and hold the pan at both ends.
Tip 4: Use the underside of two large spoons to get the apples out of the pan. Be careful.
Making The Caramel
Assembling And Baking The Tarte Tatin
Tip: Put a large sheet pan on a rack below the baking tarte tatin to avoid caramel dripping and then burning on the bottom of the oven.
Final Product
Key Takeaways
- Make sure to buy small or medium apples. This won’t really impact taste, but traditionally it is made using smaller apples.
- Be careful not to bake too long or the apples and caramel will darken a bit much. Again, this doesn’t affect the taste at all, but makes it a bit less photogenic.
- Final Score: 4/5 – Overall this is a solid recipe and very tasty dessert. There are a lot of valuable techniques learned (dry caramel, apple preparation, skillet tart, rough puff pastry, etc) and the end result is ultimately worth the effort.
JoeSoltzberg.com 