Apple Tarte Tatin

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There’s something truly magical about an autumn day spent in an apple orchard. Just 40 minutes outside of Montreal, I found myself surrounded by rows and rows of apple trees, their branches heavy with fruit, the air crisp, and the sun shining through the colourful leaves. Being out there felt like a breath of fresh air, far from the noise of the city– just me, nature, and the pure simplicity of picking apples. It was like pressing pause on everything else and just being present, in touch with the earth, savouring each moment.

This trip to the orchard brought back a flood of memories. Growing up, I used to go apple picking every fall with my uncle. He had such a love for it, always finding the biggest, juiciest apples, making it such an exciting adventure. We’d laugh, share stories, and end the day with bags overflowing. He passed away a few years ago, and I hadn't gone apple picking since our last trip together. Being back in the orchard felt sentimental, almost like he was there with me. It reminded me of those wonderful times, and even though he wasn’t physically present, I felt a deep connection to him.

As I filled my bags – one brimming with Honeycrisps, my favorite, and the other with a mix of Gala, Cortland, and a few other irresistible varieties—a sense of fulfillment washed over me. There’s something undeniably poetic about picking apples: being enveloped by nature, listening to the gentle rustling of leaves in the breeze, and feeling the crisp autumn air kiss your face. It invites you to slow down, to savor the beauty of each simple, fleeting moment.

When I got back home, I wanted to honour these apples in the best way I knew how – by baking them into something special. An apple tarte tatin felt like the perfect choice. I wanted to savor the apples at their freshest, and the thought of combining their natural sweetness with rich caramel and flaky pastry sounded like pure comfort. Plus, I decided to make my own puff pastry from scratch. After all, if I was going to honor these apples and the experience of picking them, I wanted everything to be homemade, a true labor of love from start to finish.

The process of making the tarte tatin was a joy. I started by roasting the apples, letting their flavor intensify as they turned golden and caramelized. Then came the caramel, bubbling in the skillet until it reached a deep amber hue. I layered the tender apples over the caramel, then covered it all with the puff pastry I’d rolled out by hand, making sure to tuck in the edges, just like wrapping up a cozy autumn memory. The tarte went into the oven, and soon the entire kitchen was filled with the aroma of apples, butter, and caramel –truly the scent of fall.

Roasting the apples

My home smelled of autumn!

After baking, I carefully flipped the tarte onto a cooling rack, letting the shiny, caramelized apples reveal themselves, glistening in their golden glory. The first bite was everything I had hoped for – tender apples, rich caramel, and that perfectly flaky, buttery crust. It felt like the culmination of that day in the orchard, like I had truly done justice to the apples I had picked with so much care.

This apple tarte tatin wasn’t just a dessert. It was a connection to nature, a memory of my uncle, and a celebration of autumn – all wrapped up in every single bite. From the orchard to my kitchen, this experience was one I’ll hold close to my heart, cherishing both the memories it evoked and the beautiful way it all came together.

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Apple Tarte Tatin

Yield: 12

Author: Yasmeen's Kitchen Diary

Prep time: 1 HourCook time: 2 HourTotal time: 3 Hour

Apple tarte tatin has a rich, buttery caramel flavour with a perfect balance of sweetness and slight tartness from the apples. The flaky puff pastry adds a crisp texture that complements the tender, caramelized apples beautifully.

Ingredients

To roast apples:

• 7 medium or 8 sweet-tart, firm baking apples (1.36 kg)
• 2/3 cup (200 g) maple syrup
• 2 teaspoons (10 g) apple cider vinegar
• ½ teaspoon plus a pinch of salt

For the caramel:

• 1 cup (200 g) sugar
• 3 tablespoons (50 g) unsalted butter, cut into small cubes
• 1 teaspoon (5 g) salt
• 1 teaspoon (5 g) apple cider vinegar

Rough Puff Pastry

• 3 sticks (350 g) unsalted butter, chilled
• 3 1/2 cups (450 g) all-purpose flour, plus more for rolling
• 2 tablespoons (30 g) sugar
• 2 teaspoons (10 g) salt

Instructions

Roast the Apples

1. Preheat your oven to 275°F (135°C).
2. Peel, core, and cut the apples in half. Place them in the skillet along with the maple syrup, apple cider vinegar, and a pinch of salt. Cover it well with aluminum foil and roast the apples for 45 minutes to 1 hour, until tender and a fork pierces it easily. Remove from the skillet and transfer it onto a plate and place it in the fridge to cool.
3. Reduce the maple and apple mixture left in the pan over medium heat until it slightly thickens into a glaze, about 2 mins. Set this glaze aside for later use.

Make the Caramel

1. Add the sugar (1 cup/200 g) to your skillet over medium heat.
2. Allow the sugar to melt, stirring occasionally, until it turns a deep amber colour. Be patient as this can take a few minutes.
3. Once the sugar reaches an amber colour, add the butter (3-4 tablespoons/ 50 g), salt (1 tsp/ 5 g), and apple cider vinegar (1 tsp/ 5 g) unsalted butter and stir to combine. Set aside to cool. The caramel will harden in the skillet, this is normal!

Assemble and Bake

1. Layer the roasted apples on top of the caramel in the skillet, rounded side up, and slightly overlapping.
2. Roll out the rough puff pastry on a lightly floured surface until it is about 1/8-inch thick and large enough to cover the skillet. Dock your dough (Use a fork to poke holes all over the pastry to allow steam to escape). Carefully place the pastry over the apples, tucking the edges down into the skillet.
3. Bake the tarte tatin at 425°F (218°C) for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 35-45 minutes, or until the puff pastry is golden and crisp.
4. Remove the skillet from the oven and let it sit for 10 minutes. Carefully flip the tarte tatin onto a cooling rack over the sink to catch any dripping caramel.
5. Brush the apples with the reserved glaze to give them a beautiful shine and enhanced flavor.
6. Allow the tarte tatin to cool before serving. Enjoy it as is or with a scoop of vanilla ice cream.

Notes

Apple selection: Choose firm, sweet-tart apples like honeycrisp, granny smith, pink lady, or braeburn. They hold their shape well during roasting and balance the sweetness of the caramel.

Keeping the caramel at the right stage: When making the caramel, watch it carefully. Once it turns a deep amber color, add the butter immediately to prevent burning. The caramel will splatter when you add the butter, so be cautious. Stirring will help it come together smoothly.

Handling puff pastry: If using store-bought puff pastry, make sure it’s thawed but still cold when rolling it out. if the pastry becomes too soft, return it to the fridge for a few minutes before continuing.

Poking holes in the pastry: Poking holes in the puff pastry is essential to allow steam to escape during baking. This helps prevent the pastry from puffing unevenly or developing air bubbles.

Flipping the tarte tatin: Be cautious when flipping the tarte tatin, as the caramel can be very hot and may drip. Let the tart cool slightly before flipping, and always use a cooling rack over the sink or baking tray to catch excess caramel.

Storage:

Room temperature: Store leftover tarte tatin at room temperature, loosely covered, for up to one day. It will maintain its texture and flavor if consumed within this timeframe.

Refrigeration: If you need to store it longer, place the tarte tatin in an airtight container and refrigerate for up to 3 days. Keep in mind that refrigeration may affect the crispness of the pastry.

Reheating: To reheat, place individual slices in a 350°F (175°C) oven for about 10-15 minutes to revive the crispness of the puff pastry and warm the caramelized apples. Avoid microwaving, as this can make the pastry soggy.

Freezing: While not ideal, you can freeze tarte tatin if necessary. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Freeze for up to 1 month. Thaw overnight in the refrigerator and reheat in the oven to restore the best possible texture.

Nutrition Facts

Calories

484

Fat (grams)

26 g

Sat. Fat (grams)

16 g

Carbs (grams)

59 g

Fiber (grams)

1 g

Net carbs

58 g

Sugar (grams)

30 g

Protein (grams)

4 g

Sodium (milligrams)

589 mg

Cholesterol (grams)

68 mg

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dessert, baking

French

Bon appétit