French Apple Turnover "Tarte Tatin"
Tarte Tatin is a delightful classic French dessert perfect for cold fall days.
Forget calorie counting here. Just learn to savor and enjoy yourself.
Apples are caramelized in a caramel sauce, topped with a homemade buttery crust and baked until crispy. Unlike traditional pies, the tart bakes upside down, then turned almost immediately before ready to eat, showing the beautiful caramelized apples on top while some for the caramel sauce is dripping onto the serving platter.
I used Gala apples this time but Granny Smith, Jonathan or Golden apples work as good.
Tarte Tatin can be made with other fruits, like pears, peaches, quince or plums. It is an easy dessert that impresses each time. It can be served as is, and can also be served with ice cream or whipped cream for a delicious blend of textures and flavors.
1 3/4 cup (220g) all-purpose flour
1/2 cup (113g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1/4 tsp (1g) salt
1 egg yolk
4 tbsp (60ml) ice water
8-10 (1.3 kg) Gala apples (or Granny Smith, Jonathan or Golden)
6 tbsp (80g) unsalted butter
3/4 cup (150g) sugar
3 tbsp (45ml) water
Lemon juice from 1 lemon
Cinnamon powder (optional)
Prepare the crust. In a medium bowl whisk flour with salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg yolk and water and mix just until dough comes together. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes.
Meanwhile prepare the caramelized apples. Peel, the apples and toss with lemon juice. Core the apples and cut into quarters. Place in a large bowl and toss again with lemon juice.
In a 9 inch (23cm) cast iron pan add sugar and water over medium heat, and cook until it turns golden brown. Remove from heat, and stir in butter.
Arrange the apple quarters with cut side up over the caramel, add cinnamon if used, place over medium heat and cook for about 8-10 minutes to partially cook the apples. Remove from heat and set aside to cool slightly.
Preheat oven to 375 (190C). On a floured surface roll the pastry into a circle slightly larger than the pan.
Place the pastry over the apples and tuck in the edges around the apples. Prick the top with a fork to let the steam escape.
Bake for about 35 minutes until the pastry is cooked and caramel starts to leak on the sides.
Remove from oven and cool for 5 minutes. Place a serving platter, slightly larger than the pan, over the pan and invert the tart.