Apple tart: step-by-step recipes

Do mistakes in the kitchen often turn into culinary breakthroughs for you? to the Taten sisters . With the light hand of enterprising ladies, a pie was born that made their name famous throughout the world.

Tarte Tatin , photos of which are constantly appearing on the Internet, is the ideal dessert for those who are looking for new ways to prepare baked goods with fruit . At first glance, the cake seems lumpy, but this is its special charm: thoughtful carelessness, which everyone is delighted with!

Classic Tarte Tatin

A culinary masterpiece prepared independently according to this recipe is a good alternative to charlotte and various apple pies, and the simplest and most familiar products are used to create it.

You will need:

• Butter – 100 g for dough + 120 g for filling;
• Drinking water – 2 tablespoons;
• Flour – 200 g;
• Durum apples - approximately 800 g;
• Sugar – 5 tablespoons Ground cinnamon – half a teaspoon;
• Lemon juice – 2-3 tablespoons.

The cooking scheme is as follows:

1. The classic version involves shortbread dough. Let's start with it. Cut the slightly frozen butter into cubes and place in a deep bowl;
2. Add the sifted flour and vigorously grind the ingredients with vigorous hand movements until they form fine crumbs;
3. We also pour chilled water here and carry out the process of kneading the dough. The amount of water can be increased depending on the consistency of the dough mass. If it has become homogeneous and soft, then there is no need to add any more liquid. Form the dough into a ball and put it in the refrigerator;
4. Now it's time for the filling. On the surface of a frying pan (without a plastic handle) or any other heat-resistant container, mix a block of butter with sugar (3 tablespoons) and ground cinnamon, place on low flame and wait 5 minutes;
5. We remove the skin from the apples, separate each one in half and cut out the core. Cut the pulp into slices of arbitrary size, sprinkle with lemon juice and place in a frying pan with the oil mixture. Sprinkle the apple slices with the remaining sugar and keep the dish on low gas for about 15 minutes;
6. After the specified time has passed, remove our French apple pie from the stove and let it cool slightly;
7. For the dough, roll out the flour mixture into a round piece along the diameter of the baking pan. Use the resulting product to cover the apple filling on top, and tuck the edges inward along the sides;
8. We make punctures in the dough with a fork in several places, place Tarte Tatin in an oven heated to 190 degrees and bake for about half an hour;
9. Cover the finished dessert with a large flat dish and turn it over. As an option for decoration, you can decorate the delicacy with mint leaves and sprinkle with powdered sugar.

How to cook this tarte tatin of yours? And from what?

I'm going to cheat and say that the dough here is almost the same as in this recipe. Yes, this is also an apple recipe. But, honestly, this rye dough is the best you can come up with for apple pies. Corn sablé is in second place, its recipe is not yet on this blog (in my opinion), but will be in the next post.

• 150 grams of finely ground rye flour
• 225 grams of wheat flour
• 185 grams chilled butter
• 60 grams of caster sugar (preferably caster brown sugar)
• 5 grams of salt
• 2 eggs category C1

Cut the butter into medium pieces and place in a food processor or the bowl of a stand mixer. Add all the flour, powdered sugar and salt there.

If you value honor and dignity, do not take such large and textured rye flour as in this picture. Just don't.

To answer a possible question in the middle of a recipe...

Why powder? Why fine flour? But because the dough prepared with them instead of sugar and this one above in the picture will be much easier to transfer to a frying pan with apples when the time comes. For example, I will never show anyone what the other side of my tart actually looks like. Tarte Tatin ended, taking this secret with it.

Turn on the food processor or mixer for literally 10-15 seconds, this time should be enough for the dough to begin to form. True, at this stage it most closely resembles wet sea sand. And it also triggers a wonderful longing for the sea.

Now you need to add eggs to this “sand”. Add them one at a time and mix immediately, preferably in pulse mode if you are using a food processor. It is very important to make the dough quickly so that the butter does not have time to rise. As soon as the dough begins to form a single lump, stop kneading it immediately.

And I'm serious. This is the finished dough, although it looks like a child’s Easter cake that has fallen apart.

Spread cling film on the table, place 2/3 of the dough on it, collecting it in the center of the film.

A great moment to awaken your inner child.

Wrap the dough in film and distribute it so that you get a relatively even rectangle. You can knock on it if necessary, just not too violently.

The dough turns into a not-so-elegant brick.

Do the same procedure with the rest of the dough. This part will most likely not be needed for the tart, so it can be frozen immediately to use for making chocolate babka, the recipe for which I will most likely post by the end of this strange September. If chocolate babka doesn't suit you, you can subscribe to my Patreon and vote for other options. Or you can eat tarte tatin first, and then bake cookies and eat them too.

Tarte Tatin, by the way, is half ready. Ahead of us lies a frightening caramel and many unusual ingredients.

Recipe for Tarte Tatin with puff pastry from Alexander Seleznev

This cooking instruction from the guru of modern confectionery art Alexander Seleznev differs slightly from the previous version in the process of preparing caramel for the pie.

Grocery list:

• Green sour Granny apples - 4 pcs;
• Lemon juice;
• Water and brown sugar - 4 tablespoons each;
• Butter – 2 frozen sticks the size of a tablespoon each + for greasing the mold;
• Square of frozen puff pastry (500 g).

Now the recipe for Tarte Tatin with apples:

1. Peel each apple and remove the seeds along with the hard core, and cut the soft part into 4 parts;
2. Coat a baking dish with a diameter of 26 cm with butter and place the apples on it, starting from the edges and moving towards the center, then sprinkle them with lemon juice;
3. We make caramel. To do this, pour 3 tablespoons of brown sugar into a hot frying pan and add some water. When the first portion caramelizes and begins to boil, you need to add the remaining spoon of granulated sugar, but do not let the mixture boil;
4. Quickly pour the resulting caramel over the apple filling. Tear 2 sticks of butter into small pieces with your fingers and scatter them onto the warm caramel mass;
5. Take out the frozen square of puff pastry and defrost it in the microwave. Using a rolling pin, roll it out to the diameter of the mold and cover the filling with it. At the same time, we cut off the excess edges;
6. We make several punctures in the dough layer with a fork and place our pie in an oven heated to 180 degrees. We bake the product for half an hour;
7. Take the finished Tarte Tatin out of the oven, cool for 15 minutes without covering it, then turn it over onto a plate;
8. Serve delicious homemade pastries, cut into portions and decorate with a scoop of ice cream on top.

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According to the classic recipe, Tarte Tatin is baked with apples. But if desired, apples can be replaced with pears, bananas, apricots, peaches, and pineapples.

We will need:

• apples – 1 kg.

For the test:

• flour – 250 g,
• butter – 100 g,
• sugar – 70 g,
• egg (large) – 1 pc.,
• salt – 1 pinch,
• ice water – 50 ml.

For caramel:

• sugar – 100 g,
• butter – 50 g,
• vanilla – 1 pod.

How to cook:

For the shortbread dough, sift the flour and salt into a heap, make a well in the center, beat the egg into it and add sugar and pieces of butter. Add water little by little and knead the dough. Gather it into a ball, wrap it in cling film and put it in the refrigerator for 30 minutes. Roll out the dough into a circle slightly larger in diameter than the pan in which the cake will be baked.

Wash, peel, core and cut the apples in half. Cut the vanilla pod lengthwise and scrape out the seeds with a sharp knife. Place sugar in a pan and heat until it melts and turns light brown. You should not stir the sugar; it is better to shake the pan itself periodically. Add diced butter and vanilla bean seeds to the melted sugar and stir with a wooden spatula. Then add the apples to the caramel and cook for 5 minutes, stirring.

Remove the pan from the heat, cover the apples with dough, and lightly press it onto the apples with your palms. Use a knife to make a small hole in the center to allow steam to escape. Place the pie in an oven preheated to 180 degrees and bake until done, about 25-30 minutes. Remove the finished pie from the oven, cover with a large rimmed dish and turn it over quickly. Remove the pan and serve the Tarte Tatin warm.

Plum Tart Tatin is incredibly delicious. During baking, soft, juicy plums can produce a lot of juice, which is easy to burn. So be careful when turning the cake.

We will need:

• plums – 1 kg,
• marzipan – 100 g,
• sugar – 100 g,
• butter – 50 g,
• puff pastry – 250 g.

How to cook:

Roll out the puff pastry into a circle slightly larger than the pan. Wash the plums, cut into two parts and remove the pits. Melt the sugar in a frying pan, add the knobs of butter and cook the caramel until it turns brown. Pour the caramel into the bottom of the mold, place the plums cut side down on it. Roll out the marzipan and place it on the plums, cover with puff pastry on top. Press the dough lightly with your palms and use a knife to make a hole in the center to allow steam to escape while baking.

Preheat the oven to 200 degrees. Place the pan in the oven and bake until done, 20-30 minutes. Invert the pie onto a plate and cool slightly.

Tarte Tatin with vegetables is no less tasty. Cherry tomatoes can be replaced with regular tomatoes, cut into quarters. Add herbs to suit your taste.

We will need:

• puff pastry – 250 g,
• cherry tomatoes – 500 g,
• pitted olives - 1 jar,
• onion – 1 pc.,
• butter – 50 g,
• sugar – 2 tbsp. spoons,
• spicy herbs (rosemary, thyme, basil, Provençal) - to taste,
• balsamic vinegar - 1-2 tbsp. spoons,
• salt - to taste,
• vegetable oil for frying.

How to cook:

Cut the onion into half rings and fry in vegetable oil. Heat the sugar in a cast iron skillet, add the butter and cook for a few minutes until amber in color. Place olives and tomatoes in the caramel, top with fried onions, salt, sprinkle with herbs and sprinkle with balsamic vinegar.

Roll out the puff pastry and place it in the pan, covering the vegetables. Make a hole in the dough to allow steam to escape. Preheat the oven to 200 degrees, place the pie in the oven and bake until done, about 25-30 minutes. Invert the pie onto a plate and serve hot.

This quick recipe will help you out if you have very little time for baking.

We will need:

• apples – 1 kg,
• sugar – 100 g,
• butter – 100 g,
• puff pastry – 250 g,
• cinnamon – 1 teaspoon.

How to cook:

Preheat the oven to 200 degrees. Wash the apples, cut into four parts and cut out the core. Cut the butter into thin slices and place on the bottom of an ovenproof dish. Sprinkle sugar on top, arrange the apples and sprinkle them with cinnamon.

Roll out the puff pastry and cover the apples with it, tucking it in around the edges. Make a hole in the dough to allow steam to escape. Place the pan in the oven and bake until golden brown, about 20-30 minutes. Invert the pie onto a platter and serve warm.

Pear Tarte Tatin

A dessert based on pears is prepared in the same way. It turns out very sweet, with amazing notes of vanilla and caramel flavor. There is nothing complicated in its preparation, it is only important to properly caramelize the fruit.

You will need:

• Sugar – 150 g;
• 3 strong pears;
• Butter – 50 g;
• Amaretto liqueur - 25 ml;
• Vanilla pod – 1 pc;
• Zest from half an orange;
• Puff pastry without yeast – 400 g.

Step-by-step cooking scheme:

1. Peel the pears, cut into quarters and pour in liqueur. Let them brew and soak for a while;
2. Pour sugar into the bottom of the baking dish in an even, small layer and place it on a small flame to melt. Add butter here, cut into small pieces. It is better not to stir the mixture with a spoon, but just slightly shake the mold from side to side so that the ingredients combine with each other;
3. Cut the vanilla pod in half lengthwise and add it to the caramel mixture along with the seeds. Also add orange zest;
4. Move the pears into the pan and increase the flame level. Keep all the ingredients on the gas until the pears become soft, but also do not lose their integrity and fall apart;
5. Roll out the dough according to the size of the mold and leave a small margin around the edges, cover with the aromatic filling of pears and caramel and “tuck” the protruding dough edges inward;
6. Pear tarte tatin is baked in the oven at 180 degrees for 20-25 minutes until an appetizing golden brown crust appears;
7. Immediately after the baking process is complete, cover the finished cake with a large flat plate and invert the pan before the caramel component cools and sticks together;

The delicacy is ideal for dessert or for tea with family and friends.

How to make apple tart - general cooking principles

French apple pie is not that difficult to prepare; the main thing is to understand the principle and take into account some nuances.

• The base of the tart is a shortbread crust. The principle of kneading shortcrust pastry is to quickly grind flour and butter into crumbs. This can be done with your hands or chopped with a knife.
• Next, the dough is intensively kneaded with liquid ingredients: eggs and ice water. If you knead it for a long time, the heat from your hands will soften the butter and begin to melt. The cake will come out dense and not crumbly.
• It is recommended that after kneading the dough, be sure to cool it for half an hour so that the slightly melted butter hardens again.
• Classic cutting of apples - thin plates or slices. Place them on the surface of the dough or cover previously laid out slices of fruit.
• Sometimes chopped apples are stewed in powdered sugar or glaze before adding.
• Various products are often added to the filling: honey, raisins, nuts, cinnamon, lemon, ginger, chocolate.
• The product is baked in the oven at 180°C.
• A wide variety of filling options are possible: raw sliced ​​or grated apples, stewed apples, apple jam or jam. There are recipes where grated apples are added to the dough. The apple filling is also supplemented with creams, marzipan, cottage cheese, and praline.
• The tart is served with a scoop of vanilla ice cream.