Tarte Tatin

Name: Tarte Tatin
Cuisine: French
Ingredients: 2 large apples (or quinces); 3 tablespoons sugar; 1 tablespoon water; 1 tablespoon butter; 1 pinch of cinnamon (or other flavoring); dough; 140g flour; 85g cold butter (i kept it 10 min. in the freezer); 2 teaspoons sugar; 1 pinch of salt; 3 tablespoons ice-cold water (i kept it 10 min. in the freezer)

December 2, 2009

French Desserts Fruits

Tarte Tatin, a tart of French origin, is actually an upside-down apple tart. This time I used quinces, because I have a whole bag, received this week from my neighbors in Feleac. I don't even know what I'll do with so many, maybe I'll make preserves if I have time. The tart dough is from American pastry chef David Lebovitz, who now lives in Paris. However, if you made the strawberry crostata and liked that dough, you can use it - it's more "buttery" and works for a larger pan.

Ingredients

2 large apples (or quinces)
3 tablespoons sugar
1 tablespoon water
1 tablespoon butter
1 pinch of cinnamon (or other flavoring)

Dough

140g flour
85g cold butter (I kept it 10 min. in the freezer)
2 teaspoons sugar
1 pinch of salt
3 tablespoons ice-cold water (I kept it 10 min. in the freezer)

How to prepare tarte tatin

Put flour, sugar, salt, and cold butter cut into cubes in a food processor. Pulse quickly, just a few times, until it resembles breadcrumbs.
With the processor running, add the 3 tablespoons of ice-cold water. When the dough comes together into a ball in the processor, remove it onto plastic wrap, flatten into a disc, cover with the wrap, and refrigerate for at least 30 minutes, up to 1 day.
Meanwhile, in an ovenproof dish (that can be used both on the stovetop and in the oven), 20 or 26 cm in diameter, put the sugar and water over low heat. Stir occasionally because it will caramelize faster on the edges. When the sugar turns light golden, add the butter, stir quickly, and remove from heat. Add the cinnamon and stir until the butter is completely melted.
Only before taking the dough out of the fridge, peel the apples (or quinces) and cut them into thick slices, removing the cores. Don't peel them earlier as they will oxidize (especially quinces). Arrange the slices over the caramelized sugar, with the core side facing up. Arrange them nicely because this will be the "face" of the tart.
Cool your hands under cold running water. Take the dough out of the fridge and roll it out quickly between two sheets of plastic wrap, first with your hands, then with a rolling pin toward the end. Make sure the sheet exceeds the diameter of the pan. When the sheet is thin enough, using the bottom plastic wrap, flip it over the pan with apples/quinces. If the sheet is larger than the pan, trim it with a pastry wheel or knife. Press the dough lightly on the edges so it tucks between the quince slices.
* The dough fits a 26cm pan; if you use a smaller 20cm pan like me, the sheet will be larger than the pan and will need to be trimmed.
Bake in a preheated oven at 190C (375F) for 45 minutes.
Remove from oven, run a knife around the edge of the tart to release the crust from the dish, and using a larger plate/platter, invert the tart so the apples are on top. Let cool, then serve. It's delicious warm or cold, with a scoop of ice cream or a dollop of whipped cream.