Tarte Tatin

The Leonard Lopate Show

Thursday, December 10, 2009


Tarte Tatin

from I Know How To Cook


Preparation time: 25 minutes

Cooking times: 30 minutes

Serves 6


1 quantity basic pie dough

Scant 2/3 cup superfine sugar


For the filling:

1 pound 2 ounces apples

3 tablespoons butter


Preheat the oven to 400º F.  Make the basic pie dough, cover and let rest.  Take a flameproof pie dish with a solid base, preferably make of solid metal, and place in it ½ cup of the sugar and 1-2 tablespoons water.  Place the dish over medium heat and make fairly a fairly dark caramel.  Ensure that the base of the dish is coated in caramel and let cool.


For the filling, peel, core and thinly slice the apples.  Arrange close together in a ring on the caramel in the dish and sprinkle with the remaining sugar.  Dot with the butter. Roll out the pastry to a thickness of ¼ inch and place over the apples, tucking the pastry into the tin all round so that the fruit is completely covered.  Bake for 30 minutes, then turn out immediately onto a serving dish so that the caramelized apples are on top.


Basic Pie Dough

Pate Brisee


Preparation time: 20 minutes, plus resting time

Serves 6


Put the flour into a bowl.  Make a well in the middle and add the oil, salt, and butter.  Rub the butter into the flour.  Moisten with the water to form the dough.  Briefly knead the dough by hand; the more quickly this is done, the better the pastry will be.  Cover the dough with plastic wrap and let rest in the refrigerator for between 30 minutes and 24 hours.  Bring to room temperature before rolling out. 


Dark Caramel


2 ½ cups sugar

4 cups water


Dissolve sugar in the water over gentle heat, then boil until all the water has evaporated and the sugar is starting to caramelize, moving from a light gold to a deep brown. 330-347ºF.


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