📝 About This Recipe
Born from a legendary mistake at the Hotel Tatin in the Loire Valley, this masterpiece of French Haute Cuisine represents the pinnacle of rustic elegance. Firm, acidic apples are slow-bathed in a deep amber caramel and topped with buttery, flaky puff pastry that shatters upon the first bite. Served warm with a dollop of chilled, tangy crème fraîche, it offers a sophisticated play on temperatures and textures that defines fine dining excellence.
🥗 Ingredients
The Fruit Foundation
- 6-8 pieces Braeburn or Pink Lady Apples (large, firm, peeled, cored, and halved vertically)
- 1 tablespoon Lemon Juice (to prevent oxidation)
The Caramel Base
- 100 grams Unsalted European-style Butter (softened, high fat content preferred)
- 150 grams Granulated Sugar (caster sugar also works well)
- 1 piece Vanilla Bean (split and seeds scraped)
- 1 pinch Fleur de Sel (to balance the sweetness)
The Pastry
- 320 grams All-Butter Puff Pastry (high-quality store-bought or homemade, chilled)
- 1 tablespoon All-purpose Flour (for dusting the work surface)
The Crème Fraîche Accompaniment
- 200 ml Crème Fraîche (chilled)
- 1 tablespoon Powdered Sugar (sifted)
- 1 teaspoon Bourbon or Calvados (optional, for a sophisticated depth)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Peel, core, and halve the apples. Toss them gently in lemon juice to keep them bright and set aside for 20 minutes to slightly air-dry; this reduces excess moisture during cooking.
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2
On a lightly floured surface, roll out the puff pastry to a thickness of about 3-4mm. Cut a circle that is 2cm wider than the diameter of your 24cm oven-proof heavy-bottomed skillet. Prick the pastry all over with a fork and chill in the fridge.
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3
Spread the softened butter evenly across the bottom of the skillet. Sprinkle the sugar uniformly over the butter, then add the vanilla seeds and a pinch of fleur de sel.
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4
Arrange the apple halves tightly in the skillet, standing them on their sides (vertically) in a concentric circle. They will shrink as they cook, so pack them as snugly as possible.
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5
Place the skillet over medium heat. Allow the butter and sugar to melt together and begin to bubble. Cook for 15-20 minutes, basting the apples occasionally with the rising syrup.
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6
Watch closely as the syrup transforms into a rich, deep amber caramel. Once the liquid has thickened and the apples are slightly softened but still hold their shape, remove from heat.
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7
Let the skillet cool for 5 minutes. This prevents the pastry from melting immediately upon contact.
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8
Carefully drape the chilled pastry circle over the apples. Use a spoon to tuck the overhanging edges down into the sides of the pan, creating a 'blanket' for the fruit.
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9
Place the skillet in the center of the oven and bake for 25-30 minutes, or until the pastry is puffed, crisp, and a deep golden brown.
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10
While the tart bakes, whisk the crème fraîche with powdered sugar and bourbon until light and airy. Keep chilled until the moment of serving.
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11
Remove the tart from the oven and let it rest in the pan for exactly 5 minutes. This allows the caramel to set slightly so it doesn't run everywhere, but keeps it fluid enough to release.
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12
Place a large serving platter over the skillet. Using oven mitts, firmly hold the plate and skillet together and flip in one swift, confident motion.
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13
Slowly lift the skillet to reveal the glistening, caramelized apples. If any apples stuck to the pan, simply lift them out and place them back onto the tart.
💡 Chef's Tips
Use 'dry' apples like Braeburn or Cox's Orange Pippin; watery apples like Granny Smith can make the pastry soggy. If the caramel looks too thin after baking, you can carefully pour the excess into a small saucepan and reduce it further before pouring back over the tart. Always use an all-butter puff pastry; the flavor difference is monumental in French pastry work. Do not rush the caramelization on the stovetop; the color should be like an old copper penny for the best flavor profile. Ensure the pastry is very cold when it hits the oven to achieve maximum 'lift' and flakiness.
🍽️ Serving Suggestions
Serve a generous slice while still warm, topped with a quenelle of the chilled bourbon crème fraîche. Pair with a glass of chilled Sauternes or a late-harvest Riesling to complement the caramel notes. A small glass of aged Calvados (apple brandy) served neat is the traditional Norman accompaniment. For a texture contrast, sprinkle a few toasted almond slivers over the top just before serving. Excellent alongside a simple cup of dark roast espresso to cut through the richness.