This is somehow a combination of caramel apple and apple pie…the slices of apples are covered with caramel and layer on a buttery, tender and flaky crust…absolutely yum!
– Have you ever tried apple tarte tatin?
Well, this is my very first time and I already can tell you that this is my favorite apple dessert…if you like caramel apple and apple pie you just landed on the right recipe.
– What is apple tarte tatin?
Apparently is a French version of apple pie…it is mainly an upside-down tart baked in skillet. You have one layer of crust topped with caramelized apple.
– How easy is to bake an apple tarte tatin?
In my opinion, is much easier than apple pie, since you just need one layer of crust…make the caramel in the skillet, layer the sliced apples (or halves) and top with the crust just before taking to the oven.
Once baked, just make sure to be careful…flip the skillet on a serving plate and voila…done! Delicious as it is or with vanilla ice cream, which I did not have…sniff sniff…but will make sure to have some next time around.
– Are you ready to try this out?
- 50 g butter
- 20 g sugar
- ¼ teaspoon salt
- 120 g all-purpose flour
- 20 g almond flour
- 1 large egg
- 2 large apples, peeled and sliced into 8 slices each
- ¼ cup sugar
- 2 tablespoons butter
- 1 pinch salt
- ½ teaspoon vanilla extract
- 1 tablespoon Bourbon
In a bowl, add the cold butter, sugar, flour, almond flour, salt and using a pastry blender cut the butter into the flour until the texture resemble coarse cornmeal with butter pieces just like small peas.
Add the egg and mix with a fork just until the dough pulls together.
Wrap the dough in a plastic wrap and place in the refrigerator for 30 minutes.
Preheat the oven to 375oF if using convection oven or to 400oF for regular oven.
In the meantime, place the sugar in an oven proof skillet or cast-iron pan (about 8 inches or 20 cm) and turn the heat to medium high. Watch carefully as the sugar can burn very fast. Once the sugar turns to light brown swirl the pan carefully until the sugar turns amber brown.
Remove the pan from the heat and add the butter. Once the butter melts, add the vanilla extract and Bourbon. Swirl gently and place the slice of apple, arranging them neatly. Place the pan back to the stove and cook for 2-3 minutes. Turn the apples one by one carefully and cook for another 3 minutes.
Remove the skillet from the heat.
Lightly flour the work surface and the dough, then flatten the disk rolling pin by gently tapping the dough a few times from the middle to the top and bottom. Lift the dough and give it a quarter turn. Lightly dust the top of the dough with flour if necessary or the rolling pin, then roll out into a round at approximately 9 inches in diameter.
Place the crust on top of the apples and tuck the pastry inside the skillet.
Bake for 15-20 minutes, until the crust is golden brown.
Let it cool for 5-10 minutes, invert the pan on top of a plate.
Serve warm or room temperature.
– Looking for easy desserts recipe? Ty these out…
Did you know that apples contain pectin? Pectin is used in the making of jam as a thickening agent. Moreover, pectin is a dietary soluble fiber which can help lower cholesterol.
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I’ve never had this apple tarte tatin before , but it looks absolutely incredible. I can almost taste it just looking at the photos.
Oh Judee, one of easiest dessert with apple…I hope you get to try one day.
I haven’t had an apple tarte tatin since we had our apple orchard. Thank you for reminding me that it has been way too long.
Isn’t one of easiest way to use apple as dessert? Have a great week Karen!
This sounds so good. I love fruit desserts–always feel much less guilty!
Yes, less guilty when eating fruit based dessert…I am totally with you…
This is one of my favorite apple desserts! You had me drooling!
I just started to make this apple tart recently and yes, it is one of my favorite too…
I haven’t made this in ages! Yours is making my mouth water….need to whip it up soon!!!
Thanks Liz…simple and yet delicious…I hope you get to make it again soon…
Oh, a perfect dessert, Juliana! This is definitely a must try! And a splash of bourbon makes it even better. Thanks for the recipe!
Thanks Pam, and yes, the bourbon adds a nice kick to the tart.
Gosh Juliana! Those photos are just stunning… Drooling on our keyboard over here. Need to get this on our dessert menu asap!
Now you know how I feel when I read your posts…have a great weekend Bobbi!
I love the sound of the almond flour crust and the bourbon-caramel apples, Juliana! This looks so delicious.
Thanks Susan, the bourbon in the caramel gives the apple a different kick…
Such a great dish — love the way it looks and tastes. I’ve made this dish before, but it’s been ages. You’ve got me craving it now! 🙂
Thanks John…and yes time to make it again…
Absolutely irresistible! Thanks for the step-by-step tutorial and photos … I know how much work it must have involved. Thanks, Juliana.
Thanks Angie! Yes, making the crust from scratch is a bit of work…but totally worth the effort.
This looks really yummy!
I love how this only required basic ingredients that would be really easy to find. This would be so amazing served warm with some vanilla ice cream on top.
I totally agree with you Heidi a scoop of vanilla ice cream would be perfect.
Caramel and apples are heaven together. Yum.
Isn’t a great combination?