It is no wonder the layers of thinly sliced apple baked in a rich caramel with crunchy puff pastry and flaked almonds is one of our top sellers. It brings grown men to their knees and can brighten anyone’s day.
This classical French dish originated in the Loire Valley of France. The two French sisters, Carolina and Stephine Tatin, ran the small l’Hotel Tatin in Lamotte-Beuvron, about 160km south of Paris, Stephine was a particularly good cook but allegedly not the sharpest knife in the kitchen. Her speciality was an apple tart but one bustling afternoon during the hunting season the bright Stephine placed the apples in the pan before the crust and baked it like that, realising her mistake too late. When she inverted the tart and discovered the apples had caramelized quite beautifully she served the odd upside-down apple tart without giving it time to cool. The guests loved it and the tart became a signature dish of the l’Hotel Tatin.
Try Burgundy’s version of Tarte Tatin. Perfect for tea time, dessert or anytime you might be craving something delicious.
Apple Tarte tatin
1 × 400 g puff pastry, defrosted
180 g light brown sugar
100 g toasted flaked almonds
6 Granny Smith apples, peeled and cored
180 g butter, cubed
35 g smooth apricot jam, warm
Preheat the oven to 180°C.
1. Grease 6 × 180 ml capacity cups or moulds with melted butter.
2. Divide the brown sugar and almonds between the 6 moulds.
3. Thinly slice the apples and arrange it, overlapping each other, in each mould. Press 30 g butter cubes between the layers of apple.
4. Place the puff pastry on a lightly floured surface and roll it out to a 5 mm thickness. Cut out 6 × 7 cm discs and brush with apricot jam. Place the disc, jam side down, on each top of the apple.
5. Bake for 30 minutes or until the apples are soft and the pastry is golden and crispy. Serve warm with cream or scoops of vanilla ice cream.
There are about a thousand different versions of how the infamous tarte tatin was first created. I liked this version best and hope you enjoy it too!