Apple Tart Tatin Recipe. This French upside-down tart is traditionally made in a shallow baking dish. Our French tart tatin pan has a copper exterior that conducts heat evenly and efficiently. It is also the perfect pan for baking a cobbler and frittata.
Recipe Courtesy of Cooking.com.
Facts per Serving
Calories: 198 Fat, Total: 6g Carbohydrates, Total: 37g
Cholesterol: 12mg Sodium: 12mg Protein: 0g
Fiber: 5g % Cal. from Fat: 27% % Cal. from Carbs: 75%
Cooking.com Tip: This French upside-down tart is traditionally made in a shallow baking dish. Our French tart tatin pan has a copper exterior that conducts heat evenly and efficiently. It is also the perfect pan for baking a cobbler and frittata.
- 1/4 cup (1/2 stick) unsalted butter
- 2/3 cup sugar
- 10 medium-firm red delicious apples (about 6 ounces each), peeled, cored, quartered
- 1 Melt butter in tart tatin pan over medium heat. Add sugar and cook, stirring occasionally until sugar melts and turns deep amber colored, about 5 minutes. Remove from heat.
- 2 Arrange a little less than half of the apples in bottom of pan, cut side facing up, spacing apples as close together as possible, forming one layer (bottom will be top of tart).
- 3 Arrange remaining apples, round sides up, over apples in pan, filling pan evenly. Cover with lid and cook slowly over medium-low heat until apples become juicy and tender at edges, about 25 minutes.
- 4 Uncover and continue to simmer slowly (do not burn caramel on bottom of pan) until apples are very tender and the juices in the bottom of pan are reduced to a thick caramel (about 1/4 to 1/2-inch deep in pan), about 35 minutes.
- 5 Meanwhile, preheat oven to 400ºF.
- 6 Roll out puff pasty sheet to thickness of 1/4 inch. Cut circle of dough to fit over apples, about 9 1/2-inches in diameter. Tuck edges down covering apples completely. Bake until crust has puffed, is a very dark golden brown, about 35 minutes.
- 7 Cool tart in pan 5 minutes. Invert serving plate atop tart. Using hot pads, grasp plate and pan handles together firmly. Turn pan with tart and plate over. Remove pan. Serve warm or at room temperature.