How to Bake Tarte Tatin

Ingredients needed to make tarte tatin:

• 17 ¼ oz packages frozen puff pastry, thawed
• 7-9 Gala apples (3-4 lb), peeled, cored and quartered longitudinally
• ½ cup cugar
• ¼ cup unsalted butter, softened

Cooking instructions for tarte tatin:

• Warm up your oven to 425 degrees F.
• Dust your working surface as well as the rolling pin generously with flour and roll the frozen puff pastry into a 10 ½’’ wide square.
• Do away with any extra flour and place a 10’’ wide plate on it.
• Use the plate as a guide and carve out a circle of about 10’’ width with a sharp knife.
• Lift it up carefully to spread it across a baking sheet and leave it in the fridge to chill.
• Arrange the apple quarters vertically on the sugary layer, packing them close to each other in a concentric pattern; the apples should peek above the rim of the pan.
• Brush butter generously on the sides and bottom of an oven proof skillet and sprinkle the sugar on it in a even layer.
• Cook the fruits over medium high heat, without agitating them, until the juice oozing out of the apples turn golden and gives out bubbles; it should take about 18-25 minutes.
• Place the skillet in the central rack of the oven, on an aluminium sheet and bake at the preheated temperature for about 20 minutes.
• Take the skillet out of the oven and spread the chilled pastry sheet over the baked apples.
• Return it back to the oven and bake at the same temperature for another 20-25 minutes until the surface of the pastry browns.
• Place the skillet on a rack and allow to cool for about 10 minutes or more.
• Place the flat serving plate on the skillet, hold them together firmly and flip it over swiftly to demould the tart onto the platter.
• Pour the caramel from the skillet over the tart and slice.
• Serve right away with a dollop of whipped cream or vanilla ice cream.

Image credit: Wikimedia Commons

Last Updated on December 24, 2012 by