Tuesday, September 21, 2010

Tart Tatin

When I go to a restaurant I always look for two things in the dessert menu: lemon-meringue tart and Tart Tatin.

To find a good lemon-meringue pie is not that easy. In fact I can only think of one place that makes it really good: Café Leo in Geneva. Luckily, good Tart Tatin is easier to find. Any nice restaurant that offers tart tatin usually does a pretty good job. I am thinking of Randall&Aubin in London.

I specially like Tart Tatin during autumn and wintertime. Tart Tatin is such a comfort food. The warm apples with the “crème fraiche” is perfect for a dessert or with a hot tea.

Tart Tatin is an easy recipe to bake. You just need to make sure that the apples are the right variety and be careful with the hot caramel.

I hope you like the recipe!


Makes one 22 cm tart

4 tablespoons unsalted butter, cut into small pieces, plus more for pan

All-purpose flour, for dusting

½ Pate Brisee, chilled

1 cup sugar

Dash of lemon juice

2 to 3 medium baking apples, such as Granny Smith (about 500 gr), peeled, cored, and cut into quarters

Creme fraiche, for serving (optional)


Preheat oven to 220º. Generously butter a 22cm metal pie plate; set aside.On a lightly floured work surface, roll out the dough to a 22 cm round, about 5mm thick. Place dough on the prepared baking sheet, and chill until firm, about 30 minutes.

Meanwhile, in a small saucepan, mix together the sugar, 2 tablespoons cold water, and the lemon juice to form a thick syrup. Bring to a boil over high heat, swirling pan; cook until the mixture turns medium amber, about 3 minutes. Remove the pan from heat, and pour the mixture onto the bottom of the prepared pie plate. Immediately add the butter, distributing evenly.

Arrange the apples, rounded sides down, around the bottom of the pan in a circular pattern, starting from the outside and working in, fitting them as close together as possible (the apples will be the top of the tart when served). Drape the chilled dough round over the apples to cover the mixture completely.

Bake until golden, about 25 minutes. Meanwhile, line a rimmed baking sheet with a clean nonstick baking mat. Remove the tart from the oven, and immediately invert onto the mat, working quickly but carefully to avoid contact with the hot caramel. Using tongs, carefully lift the pie plate off of the tart. Transfer the sheet to a wire rack to cool. Serve warm with creme fraiche, if using.

Pate Brisee

Makes enough for 1 double-crust or 2 single-crust 22 cm pies


2 1/2 cups all-purpose flour

1 teaspoon salt

2 sticks (1 cup) unsalted butter, cold, cut into small pieces

1/4 cup ice water, plus more if needed


In the bowl of a food processor, combine flour and salt and combine. Add butter, and pulse until mixture looks like coarse crumbs, about 10 seconds.

With the machine running, add ice water in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen up to 1 month; thaw overnight in the refrigerator before using.


Juana said...

Preciosa!. yo la hice recientemente con melocotones y tambien le va bien.
Te quedó muy apetitosa!

Mariola said...

Hola Juana !! A mi tambien me gusta "tatin-ear" cualquier fruta! Que ricos los melocotones ... Me acabas de dar una idea !!

Muchas gracias por tu comentario!


Isa said...

Te quedo preciosa ¡¡¡¡
esa tarta me encanta

koiki_ce said...

Sólo hay algo que me gusta tanto como la lemon-meringue pie y es esta receta!!! Bueno la Pumpkin Pie tampoco hay que olvidarla :)

Mariola said...

Hola Isa ! Muchimas gracias por tu comentario. Me encanta que te encante!

Hola Koiki! estoy contenta que llega el otoño solo por ver calabaza por todos los lados ... y ya tengo en la cabeza Thanksgiving! pero un lemon-meringue pie tiene que caer en breve !!

Besos a las dos!

Celeste said...

Precioso tu blog y riquísimas tus recetas.
Un fuerte abrazo

Mariola said...

Hola Celeste !!

Bienvenida !!!! Muchas gracias por tu comentario.

Me alegra que te guste!

Un abrazo

Tribus said...

Hola! mi nombre es yanina es la primera vez que veo tu blog, me he detenido al ver la frase "lemon-meringue pie", o como lo llamamos en argentina "lemonpie". Mi abuela hace el mejor lemonpie que he probado y coincido en lo dificil que es encontrarlo. Me deje guiar por una receta en internet que aseguraba ser la mejor solo para darme cuenta al final que habian olvidado un pequeño detalle: El azúcar!!!Amo lemon pie!!

Mariola said...

Hola Yanina !!! Bienvenida !! Que suerte tener un buen lemonpie en casa. Dentro de poco colgare en el blog mi lemonpie ... estate atenta!!