Best Tarte Tatin Upside Down Apple Tart Recipes

CARAMELISED UPSIDE-DOWN APPLE TART - TARTE TATIN

Steps:

• Make a well in the centre of the flour. Put the egg yolks, sugar and a pinch of salt in the centre of the well, then add the butter and the water. Mix with your fingertips until the crumb stage. Use more water at your discretion. The dough must be very smooth. Shape into a ball and chill until firm.
• Melt the butter in a frying pan.When it starts to sizzle add the sugar all at once. Cook over medium heat, stirring now and then with a wooden spoon until caramelised to a deep golden brown. Cook gently once it starts to colour because it burns easily. This will take about 3 - 5 minutes. Remove from the heat and allow to cool until tepid.
• Arrange the apple halves upright in concentric circles to fill the pan. The apples will shrink during cooking so pack it in tightly. Cook the apples over high heat until caramelised, 15 - 25 minutes. Turn the apples over to caramelise on both sides - use a fork. Remove the pan from heat and let cool 10 - 15 minutes.
• Roll out the pastry into a round 2.5 cm larger than the frying pan. Roll up the dough around the rolling pin and transfer to the pan. Drape the dough over the pan. Tuck the edges of the dough down around the apples. Bake the tart in the heated oven until the crust is golden brown. 20 - 25 minutes.
• Let the tart cool until tepid in the pan then unmould it. Set a serving plate on top of the pan, hold firmly together and invert the two. If the apples stick to the pan, remove and replace on the tart. If any caramel remains, use it on the apples.
• Serve with creme fraiche.

TARTE TATIN (UPSIDE DOWN APPLE TART)

Steps:

• Preheat the oven to 350F. In 8-9" cast-iron frying pan, boil the sugar with brandy, half the butter, and the vanilla. Without stirring to avoid the formation of crystals (swirling is allowed), boil over medium-high to high heat until thickened and amber colored. Arrange the apples, flat side down, to cover the entire bottom of the pan. Sprinkle the cinnamon powder on the tops of the apple halves. Continue cooking over medium-low heat for about seven minutes. Flip the apples over and cook for another two minutes. Roll out crust so it is two inches larger than the rim of the frying pan in which you are going to bake the tart. Cut butter into small pieces and scatter over the apples. Push the edges of the dough into the pan (use wooden spoon to keep from sticking your ingers in the hot caramel). Fold any excess. DO NOT cover the rim of the pan. All of the crust should be inside the pan. It's like forming an inverted shallow bowl over the apples. Bake the Tarte Tatin for 25 minutes. Pull from oven and invert confidently onto larger plate. Let caramel cool a bit, then serve with crème fraîche, whipped cream, or ice cream.