the tarte tatin – my autumn favourite

by Sharon Santoni

When the apples are freshly picked and the temperatures begin to drop, we reach for our favorite comfort foods, the tarte tatin.

I love making tarte tatin, or upside down apple tart. I love to eat tarte tatin too! The mix of freshly picked apples, cooked in butter and sugar and then baked beneath a pastry crust is a heavenly combination.

At this time of year when the apple trees are giving so generously, and we’re all getting into end of year-hibernating mode, this tart is true comfort food, and it is very easy to make.

To make the tart you will need:

Ingredients

6 – 8 good sized apples, peeled, cored and halved.

1/2 cup or 100g sugar

Making the pastry

A portion of your favourite pastry, I use a home made slightly flaky pastry. My current favorite recipe uses 200g plain flour, with 180g butter, a pinch of salt and a sprinkling of sugar rubbed in roughly. To make the pastry form a ball, and working as quickly as possible, use 1 egg yolk with 1/3 cup of milk? Knife the ingredients together, form a ball then roll it out to fit the tart mould.

Make the apple filling

Prepare your apples, by peeling, coring and halving them. Scatter evenly the butter and sugar into the base of a heavy duty shallow pan that can be put over the heat and also be used in the oven. I have a cast iron skillet with a removable handle.

Place the apple halves all over the base of the pan, making sure they are placed evenly. Place over the heat and allow the butter and sugar to melt and start to caramelise. At this point you need to keep a close eye on the apples so they cook evenly without burning. The best is to turn them regularly using two forks.

Once the apples begin to soften and the caramel is a deep golden colour, it is time to pop the tart into the oven. Carefully position your rolled pastry over the apples, tucking in the edges like a blanket.

Pop into a pre-heated oven and bake until golden. Remove from the oven, leave to rest for a few minutes then carefully reverse onto a serving plate.

Bring to the table still warm and prepare for the cheers of joy and appreciation. This is a good one!

You can also see a video making this tart on Instagram, HERE.

13 comments

Kaye Nicholson October 30, 2022 - 11:07 pm

Lovely. I can almost smell the warm sweetness.

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Sari October 31, 2022 - 3:30 am

Thank You for sharing your way of making tartetatin! Will try this week!

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Sari October 31, 2022 - 3:32 am

Thank You for sharing your way of making tartetatin and extra tips. Will try this week!

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Ferly Delanoë October 31, 2022 - 5:41 pm

Coucou Sharon,
Dis-moi si ta revue est en français. Cela fait bien longtemps que j’aimerais m’y abonner mais mon niveau d’anglais est si nul qu’il ne me permettrait que de regarder les images qui sont for belles au demeurant.
Je vais essayer de réaliser cette tarte tatin.

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Kathleen Westman October 31, 2022 - 7:05 pm

Yummy! I’m interested in finding the cast iron skillet with a removable handle!

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Carine Rigault November 11, 2022 - 11:17 am

Bonjour! J’aimerais m’abonner à votre revue comment dois je m’y prendre merci

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Ruth October 31, 2022 - 7:49 pm

How much butter do you add to the sugar in the pan please as there is only butter mentioned for the pastry. I enjoy adding Chinese 5 Spice to this caramel mixture which gets absorbed by the apples.

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Lucia Donahower October 31, 2022 - 11:36 pm

Thank you Sharon for this wonderful tart recipe. I look forward to making it!
It looks delicious!
Many Thanks

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Kathryn Gauci November 1, 2022 - 9:24 am

Wonderful. One of the best.

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Mercedes November 1, 2022 - 3:56 pm

Looks delicious. How much butter is needed in the apples with the sugar?

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Lorrie Orr November 2, 2022 - 4:41 am

What a wonderful dessert. I hope to make one this week.

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chaperon November 7, 2022 - 3:56 pm

Bonjour!
quelle quantité de beurre? ce n’est pas mentionné même si on peut apprécier ce qu’il est nécessaire pour caraméliser les pommes.
merci.

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Mari Dever November 20, 2022 - 3:58 am

I too, am trying to find the amount of butter for the caramel sauce. I noticed a few other recipes actually use a little water to melt the sugar then add butter later. Would love to try it your way. I have become a bit obsessed with your life style and magazine. Tres Beau!

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