If you have never eaten Tarte Tatin, this classic pie of bistronomy then I advise you to follow this recipe as soon as you have finished reading it.
I love the melt-in-the-mouth taste of the apples, the good taste of the vanilla, the smell of the caramel and the crispness of the dough.
I like to add a spoonful of fresh cream, whipped when I eat it.
It makes my mouth water when I write it down!
This tart is super easy to make as you will see. And I'm sure you have all the ingredients you need to make it at home. Put on your apron and let's go.
The pie of the Tatin ladies
Legend has it that one of the Tatin sisters cooked the apples by mistake without having put the dough at the bottom of her pie dish. She would have added it afterwards when she realized her mistake.
You must have heard this story before, right?
It was invented by the culinary critic Curnonsky and launched the trend for this succulent tart in 1926 in Paris.
La Tatin was more likely invented by the pastry chef at Maxim's. But Curnonsky's publicity coup remained.
Which apples to choose?
I would be inclined to tell you, the ones you have at home.
Personally, I often use Goldens apples, but the Royal Gala, Pink Lady or Reine des Reinettes apples are a good alternative.
You need apples that don't flake too much when cooked and with a slight acidity to compensate for the sugar brought by the caramel.
What about the pie dough?
You can choose between shortbread, shortcrust or puff pastry.
Of course home-made.
Personally, I prefer shortcrust pastry in memory of my grandmother.
The shortcrust pastry of the tarte tatin is certainly the very first recipe I put my hands in. I was 6 years old and it gave me a taste for cooking.
The caramel is an important step!
Indeed, a good caramel in which the apples are going to be candied is crucial.
So I advise you to pay attention to its realization.
I also give you 3 ways to make it knowing that the ingredients remain the same: sugar, butter, vanilla.
Granny's method, the original one
In your pie dish, you put your butter, vanilla and sugar. And you make the caramel directly in your oven. And only then you add your apples cut in quarters. Then your pie dough.
The pan method
You melt your sugar with your butter in a frying pan. You add the vanilla. Then your apples. You cook them so that they become well melted. You just have to arrange them nicely in your pan and then add the dough.
Christophe Michalak's method
This method is the Rolls of methods to cook your apples in Tatin. It is also the richest.
It is the work of Christophe Michalak.
I invite you to try it just once to get an idea.
Start by making a dry caramel in a frying pan. Then pour it into the bottom of your pie dish and let it cool.
After washing, peeling and quartering the apples, place half of them in a large pan with the butter, sugar, water and vanilla seeds.
Cook for about 10 minutes. Set them aside and cook the other half in the same way.
Place the apples in your pan over the hardened caramel, pressing them down well. Let them rest 1 night in the fridge. All you have to do is add the dough and bake your pie for 35 minutes at 350°F.
A little extra!
You can serve your Tatin tart with a scoop of homemade vanilla ice cream. Or as my father prefers it with a bit of vanilla whipped cream. The acidity of the cream breaks the sugar slightly.
You're going to tell me, it's not super dietetic and I can only answer you that you're right. But who cares, right?! It's above all very good!