We've had quite a few tarte tatins on the blog.
A special beautiful one was https://www.foodyourthoughts.com/root-veg-tart-tatin-2
The second was https://www.foodyourthoughts.com/tartetatinleek
There was also one with https://www.foodyourthoughts.com/figtartetatin
A few things make a world difference between a good tart and an excellent one.
Which apple to use
We want our apples to be dry. Those, that after cooking or baking, will keep their shape and not fall apart. In the US you will use Pink Lady, Fuji, Gala, and Granny Smiths.
In Israel, Golden Delicious or Granny Smith will work fine.
Size do matter
Apple halves are too big and quarters are too small. The recommended size for cutting apples is into thirds. Weird right?
Peel the skin and cut the apple into three parts (try to make the parts equal), get rid of the core and seeds.
You have to remember that we are really partially putting the apples one on top of the others.
Why does it work? Because the apple loses its liquid and it shrinks in the oven. And then. Then the magic happens.
The apples that are crowded together shrink into the perfect pattern of apples.
Apples shrink in the oven
When we arrange the apples in pan, we want them to overlap each other.
When they lose their juices and then their volume, they will fit perfectly next to each other.
Three quarters of the baking basically happens on the stove
This means that when we cook the apple in caramel sauce, we soften it. So when we put the pastry in the oven, most of the baking has already happened and all that remains is to bake the dough and finish making the apples.
time. give it time
Almost every tarte tatin recipe will tell you to flip the pastry when it comes out of the oven.
Error. Let the sauce and juices cool off and set. Only then turn it over. It takes at least half an hour to an hour.
Peel the skin and cut the apple into three parts. Get rid of the core and kernels.
Most of the cooking of the apples happens on cookingtop.
And notice how the apples keep their shape and don't fall apart.
See how the apples are on top of each other before they go into the oven?
Remember that the apples lose their volume and shrink and then they line up perfectly next to each other.
Cover the apples with the caramel in puff pastry. If there are leftovers of dough, we gently push the edges in.
Make a few cuts in the dough so that the steam has somewhere to escape.
Now let the tart tatin cool, the caramel to set and only then will we turn the pastry.
A word before
After we read all the strict instructions, I will tell you a secret. Caramel is my nemesis. Sometimes it works for me and sometimes it doesn't. if not successful Do not insist. Use a store bought Caramel.
All the useful tips come from the undisputed queen, smittenkitchen
Apple Tart Tatin
Materials
Lemon juice
4 tablespoons, 55 grams, butter cut into cubes
3/4 cup, 150 grams, sugar
1/2 package of puff pastry thawed overnight in the refrigerator
7-8 apples
*See comments
Method of preparation
Heat the oven to 400 degrees. Peel the apples. Cut into three equal parts (more or less) and get rid of the seeds and core. Put them in a bowl with lemon juice and cover them, so they don't turn black. Put the butter next to the stove that you will be preparing.
On a wide, flat pan, over medium-high heat, pour the sugar evenly over the entire surface of the pan. Do not mix until the sugar starts to melt at the edges. The sugar on the edge of the pan will begin to caramelize and become liquid. We mix gently and reduce the heat to medium-low. When the sugar becomes more amber and darkens, remove the pan from the heat and add the butter. We mixed until there was an emulsion and we got a caramel syrup.
Return the pan to the stove to a medium-high heat and add the apples to it. Mix well the caramel syrup with the apples until they are well coated and cook them for about 15 minutes or until they soften.
For assembly we will use a smaller heat proof pan. We want to crowd the apples so that they are on top of each other.
Arrange the apples in the pan so that their round part faces the pan. Pour remaining caramel sauce and let apples and sauce cool for about 10 minutes.
Remove the dough from its wrapper to a floured surface.
Roll out the dough a little and cut a circle slightly larger than the diameter of the pan.
Place the dough on the apples and gently push the edges into the pan.
Cut several slits in the dough to give the steam a place to escape.
Put the tart in the oven for 25-30 minutes or until the dough rises and gets a nice color and you see the apples rising nicely. Remove the pastry from the oven and let it cool for half an hour to an hour.
Place a flat serving plate on the pan and turn the pan with the pastry on the plate. Lift the pan and leave the pastry on the plate.
The compilers serve the tart with a scoop of vanilla ice cream.
