Tarte Tatin | Fruit Recipes | Jamie Oliver Recipes (2024)

FAQs

How do you keep tarte tatin from getting soggy? ›

Peel and quarter the apples. Use a small sharp knife to trim the hard cores and seeds from the center of each quarter; don't worry about being too neat. Transfer to a bowl and refrigerate, lightly covered, for at least one day or up to three days. (This key step reduces the amount of liquid in the tart.

Named after the woman who invented it, the Tarte Tatin (tart tah-TAN) is a famous French "upside-down" caramelized apple tart or Tarte aux pommes (caramélisé). Basically, the apples are underneath the dough – topsy-turvy indeed.

Cast iron, enameled cast iron, or a special tarte tatin mold, available at many kitchenware shops, are best. In any case, it should be heavy-bottomed, with a handle that can withstand the heat of the oven.

The tarte Tatin (French pronunciation: [taʁt tatɛ̃]), named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked.

Place a rimmed serving dish or a pyrex or ceramic pie dish over the pan. Wearing thick, well insulated oven mitts or potholders, using two hands to hold the dish firmly over the pan. Flip them over, releasing the tarte tatin to the plate.

When the pastry is nicely browned and crisp, it's done. This means that if the sautéed apples aren't mostly cooked, that they're still crunchy inside, it needs more time on the stove before it goes in the oven or the baked tatin won't have perfectly tender apples.

adjective. caramelized and baked in the manner of an upside-down cake. an apple tart Tatin. Word origin. [‹ F (tarte) tatin, à la Tatin, des desmoiselles Tatin; said to be after two (or more) Tatin sisters, who developed the recipe]

: a caramelized apple tart that is baked with pastry on top and then inverted for serving.

Choose a pan: a copper tarte tatin mold will be perfect (here's a link to a good one), but you can also use an iron skillet (as long as it doesn't smell like salmon or something) or even a heavy stainless steel (like All-Clad) or non-stick sauté pan.

GET AHEAD. For best results, cook a day or two ahead and keep in its pan or dish in the fridge, then reheat in the oven for 20 mins at 150C/130C fan/gas 2 an hour before serving.

What pan set does Gordon Ramsay use? ›

Try HexClad and see why Gordan Ramsay loves it — and you'll love it too. If you're a home cook worth your salt, you deserve the latest innovation in cookware.

9.5-inch: If you search for tart pans, you'll likely get a lot of results that are 9.5-inch.

Bake the tarte Tatin for 20 to 25 minutes, until the crust is golden brown. Cool the tarte Tatin briefly. Set the tarte on a cooling rack and cool for 10-20 minutes. Invert the tarte Tatin.

adjective. caramelized and baked in the manner of an upside-down cake: an apple tart Tatin.

Eating Tarte Tatin Hot or Cold

It was originally made with apples, but today you will find it made with all kinds of fruit - pear, plum, and apricots. I like to eat it when it has cooled down, but not cold. It is better when the pastry is crisp and the fruit filling is warm.

Some people like to paint the surface of the pastry base with lightly beaten egg white after the beans have been removed and before returning the dish to the oven as the egg white cooks onto the surface of the pastry and can act as a slight sealant to help to keep the pastry crisp.

Soggy bottoms

This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.

The other possibility is that they just have not cooled enough. If you prefer a firmer butter tart filling, be sure to refrigerate until chilled before enjoying.

Pastry being soggy in the middle is a result of the pastry being undercooked. Don't place the pastry on too high a shelf in the oven. One way to prevent soggy bottom pastry is to blind bake the pastry – This means partially or completely bake the pastry before adding the filling. Also, avoid over-filling your pastry.