Apple Tart Tatin (Tart Tatan)

Ingredients

• 5 pieces Lady Alice apples (Firm, tart apples; can substitute Granny Smith or Gala)
• 2 quarts Water (for poaching) (Use for poaching the apples)
• 2 tablespoons Apple cider vinegar (Helps activate pectin for firming)
• 200 grams Granulated sugar (Base for wet caramel)
• 60 grams Water (for caramel) (About 60 ml, creates a wet‑sand texture)
• 2 tablespoons Light corn syrup (Prevents recrystallization of the caramel)
• 2 tablespoons Bourbon (Deglazes the caramel and adds depth)
• 30 grams Unsalted cold butter (Cut into small pieces and added off‑heat)
• 0.25 teaspoon Malic acid (Enhances the natural tartness of the apples)
• 290 grams Puff pastry or pie dough (Rolled to an 11‑inch square; can use store‑bought puff pastry)
• 2 tablespoons Crème fraîche (optional, for serving) (Adds a tangy finish)

Instructions

1. Peel and quarter the apples

   Peel the five apples, then cut each in half, square off the sides and cut into quarters so they can stand upright.

   Time: PT10M

2. Pectin‑firming poach

   Bring 2 quarts of water and 2 Tbsp apple cider vinegar to about 160°F, add the apple quarters and poach for 10 minutes, stirring occasionally. The apples should turn slightly yellow and retain a slight give.

   Time: PT15M

   Temperature: 160°F

3. Dry the apples

   Remove the apples with a slotted spoon and blot them dry on paper towels.

   Time: PT2M

4. Arrange apples in the tart pan

   Layer the apples in an overlapping pattern, starting from the outer edge and working toward the centre, so the rounded side faces the pan.

   Time: PT5M

5. Make the wet caramel

   In a saucepan combine 200 g sugar, 60 g water and 2 Tbsp light corn syrup. Bring to a rapid boil without stirring until the mixture reaches a deep amber (~365°F).

   Time: PT8M

   Temperature: 365°F

6. Deglaze with bourbon

   Remove the pan from heat, carefully add 2 Tbsp bourbon and stir. Return to heat and bring the mixture back up to about 300°F to evaporate the alcohol.

   Time: PT2M

   Temperature: 300°F

7. Finish the caramel

   Off the heat, whisk in the cold butter pieces and ¼ tsp malic acid until just incorporated.

   Time: PT2M

8. Start the apple‑caramel bake

   Pour the caramel into the tart pan, covering the apples. Cover the pan and bring to a rolling boil for about 5 minutes to release apple juices and create a poaching liquid.

   Time: PT5M

   Temperature: 212°F

9. Bake apples in caramel

   Transfer the pan to a pre‑heated convection oven at 375°F and bake for 40 minutes until the caramel thickens and the apple tops begin to dry.

   Time: PT40M

   Temperature: 375°F

10. Cool and refrigerate overnight

    Remove the pan, let it cool to room temperature, then cover and refrigerate for at least 12 hours so the caramel sets fully.

    Time: PT12H

    Temperature: 4°C

11. Prepare the dough

    Roll out 290 g of puff pastry to an 11‑inch square, trim, dock with a fork, and cut a 10‑inch circle using a pot lid as a guide.

    Time: PT15M

12. Freeze the dough

    Place the cut dough circle on parchment and freeze for 30 minutes to firm the layers.

    Time: PT30M

    Temperature: -

13. Final bake

    Pre‑heat the oven to 400°F (or 375°F with convection). Place the frozen dough over the chilled apple‑caramel layer, seal the edges, and bake for 25 minutes. Reduce temperature to 350°F and bake an additional 15 minutes until the crust is deep golden brown.

    Time: PT40M

    Temperature: 400°F then 350°F

14. Cool before unmolding

    Allow the tart to rest on a wire rack for 20 minutes so the caramel firms and the crust sets.

    Time: PT20M

15. Unmold the tart

    Warm the bottom of the pan gently with a blowtorch or low stovetop heat, then invert onto a serving plate. Tap gently if needed.

    Time: PT5M

    Temperature: low heat

16. Slice and serve

    Using a sharp knife, cut the tart into wedges. Serve warm with a dollop of crème fraîche or ice cream if desired.

    Time: PT5M

Nutrition Facts

Calories

370

Protein

3 g

Carbohydrates

70 g

Fat

12 g

Fiber

4 g