Tarte Tatin (Upside down apple tart)

 

                This recipe sometimes appears in French cookbooks as Tarte des Demoiselles Tatin. The recipe was developed by two sisters who ran the Tatin Hôtel in Lamothe-Beuvron in central France at the start of the 20th century. The dessert wa originally cooked in a covered pan over hot coals which caramelized the sugar and butter in the base and gave the apple slices a golden glow when the tart was turned over for serving.

                In Parisian pâtisseries, the tarts are often very dark indeed, with blackened edges on the apple slices. If you prefer this darker caramel effect, place the finished tart under a hot broiler for a minute or two until the desired color is achieved, but watch carefully! Some cooks like to soften the apple slices in the melted butter before placing them in the base of the pie plate.

Serves 8

Pastry

• 250 gr (1¾ cups) all-purpose flour
• 15 ml sugar
• 155 gr (two-third cup) unsalted butter, at room temperature
• 1 medium egg
• 15 ml chilled water

1. Sift the flour onto a pastry board, make a well in the center and place sugar, butter and egg in the well ; mix together to make a paste, gradually adding the flour from the edge and using only fingertips to mix the dough.
2. Only add the water if the dough is dry and stiff ; shape into a ball, wrap in platic wrap and place in the refrigerator for about 1 hour, or until the pastry is firm.

Filling

• 90 gr (one-third cup) butter
• 90 gr (one-third cup) sugar
• 1.5 kg (3 lb) Golden Delicious apple, peeld, cored and sliced

1. Preheat the oven at 400F (200C).
2. Butter a 10-in (25 cm) tart pan with 15 ml butter and sprinkle 15 ml sugar over it.
3. Arrange a layer of apple slices in the base of the pan ; make a second layer on top, then add the remaining slices to fill any gaps.
4. Dot the remaining butter over the apples, then sprinke on the rest of the sugar.
5. Roll the dough thinly and cut a circle to fit inside the tin ; pick gently with a fork and carefully lay it over the apples.
6. Bake for 30 minutes in the oven ; remove from the oven, place a serving plate over the top of the tart and invert.
7. The tart should drop out onto the plate, with the apple side up ; serve with cream.

                Choose an aged Sauternes, preferably one that is deep golden in color and thus deeper and more interesting in flavor.

BON APPÉTIT