Turning Out a Classic Tarte Tatin
From Fine Cooking Issue 005.
No ratings yet
A historical recipe
Fine Cooking Issue 005, by The Taunton Press.
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- This upside-down caramel apple dessert is stunning but simple to prepare BY ANNE WILLAN The apples need turning as the caramel cooks.
- When the undersides are deep golden brown, use a two-pronged fork (W Man's favorite kitchen tool) to flip each apple upside down.
- Continue cooking until the apples are thoroughly imbued with buttery caramel.
- The caramel bubbling around the apples should be thick and syrupy, not watery.
- I arte Tatin has become a legend, and like all JL good legends, its fame is part fact, part fantasy.
- The challenge of making a tarte Tatin (pronounced tah-TAN) is an undoubted fact — the suecessful tart is packed with apples that are deeply imbued with dark caramel and set on a crisply ten-der crust.
- The fantasy comes from its origins in the little railroad junction of Lamotte-Beuvron near Orleans in central France.
- The story goes that the Demoiselles Tatin were sisters who, left penniless when their father died, started a business baking the apple tart he had enjoyed so much.
- The Hotel Tatin, which they ran more than a hundred years ago, is Prep your apples with a melon bailer.
- After peeling, remove the stem and flower ends of the apples, cut them in half, and scoop out the seeds.
- The melon bailer makes quick work of the task, and it leaves your apples shapely and uniform.
- still across from the railroad station, and to this day you can enjoy a warm slice of their caramelized upside -down apple tart, topped with a spoonful of creme fraiche.
- Nearer home, no unusual ingredients or equipment are needed for the perfect tarte Tatin.
- Quite literally, I've made it from Sydney to St.
- Petersburg in domestic kitchens with a skillet and local apples.
- Here's how.
Plating
Cookware for this recipe
-
Frying pan
-
Chef's knife
-
Cutting board
-
Vegetable peeler