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+ servings
Tarte Tatin with Homemade Rough Puff Pastry
Prep Time
5 hrs 30 mins
Cook Time
40 mins
Total Time
6 hrs 10 mins
 

A classic apple tarte tatin recipe made with homemade rough pastry dough. My rough puff pastry recipe was created with with guidance from the helpful videos on Poires au Chocolate. Tarte Tatin recipe adapted from Orangette via Smitten Kitchen.

Recipe Type: Dessert
Makes: 8 servings
Author: Brooklyn Supper, adapted from Molly Wizenberg
Ingredients
Rough Puff Pastry
  • 1 1/4 cups all-purpose flour
  • 8 tablespoons (1 stick) unsalted butter, frozen
  • 1/4 teaspoon fine grain sea salt
  • 6 tablespoons ice water
Tarte Tatin
  • 6 medium apples , peeled and quartered with cores cut out (go with a crisp, flavorful variety like Jonagold or MacIntosh)
  • 1 1/4 cups white granulated sugar , divided
  • 1 tablespoon fresh squeezed lemon juice
  • 6 tablespoons unsalted butter
  • 1/4 teaspoon sea salt
  • 1 recipe puff pastry (above)
Instructions
  1. To make rough puff pastry dough, use a fork to blend flour and sea salt. Grate in frozen butter. Use fingertips to rub butter into flour, though not as thoroughly as you might for a traditional pie dough. Drizzle in half the ice water, turn dough until it’s absorbed. Add remaining water, turning dough once more. Gather dough into a loose mound; there will be a few dry bits, but that’s fine. Turn mound out onto a sheet of plastic, form a loose disc, and wrap tightly. Set in refrigerator and chill for 30 minutes.
  2. On a very lightly floured sheet of parchment, roll the disc out into an 8 x 15-inch rectangle. Dough will still be quite crumbly; just do your best. Fold sheet of dough into thirds, folding each third into the center, so you have something resembling an envelope (pictured above). Press an indentation into the upper corner of envelope with your fingertip, to indicate one turn. Wrap tightly with plastic and chill 30 - 45 minutes.
  3. Continue this process of rolling, folding into thirds, marking number of turns with a fingertip, wrapping, and chilling, for a total of 5 turns. As you can imagine, it’s best to give yourself a day when you can make this ahead. When you’ve completed the fifth turn, wrap dough and chill until needed for the tarte.
  4. Use a sharp knife to trim angled edges from the apple quarters, so they’ll sit flat, with the rounded side facing up. Toss prepared apples with lemon juice and 1/4 cup sugar, and set aside to co-mingle for 20 – 30 minutes.
  5. To make caramel, set a 9-inch, deep-sided heavy-bottomed skillet over medium heat. Add butter, and once melted, the remaining cup of sugar. Keep a close eye and stir constantly. First, things will hold together, then slowly, the mixture will darken and butter will begin to separate. Stay strong. Next, sugar mixture will bubble and spit a little. You may want to edge heat down slightly here, as you’re going for a light caramel color and things still have a ways to cook. Finally, caramel will come back together, smooth out, and cook quickly. As soon as you have an even, light caramel, remove pan from heat, about 10 - 15 minutes total.
  6. Preheat oven to 400 degrees F.
  7. Toss apples one more time, and then carefully spoon into hot caramel. Things are going to spit and bubble a little, so go slowly. If there’s a lot of excess juice (it varies according to the kinds of apples), leave it behind. Set caramel and apples back over medium, or slightly medium-low heat, and cook 15 minutes or so, stirring frequently to turn apples in the caramel mixture. Apples and caramel are ready when the apples have taken on color without being mushy and the caramel is a dark, golden brown.
  8. Arrange apples with rounded sides facing down in a nice circle, with several apples more in center.
  9. Roll the prepared puff pastry into a 10-inch circle, about 1/4-inch thick. Set on top of apples and tuck sides down into edges of the pan. Cut four 1-inch vents in center with a sharp knife.
  10. Set pan on a rimmed baking sheet and slide into oven.
  11. Cook tarte for about 25 minutes, or until the pastry has puffed up and is a nice golden brown.
  12. Set tarte aside to cool for a minute, then cover with a large plate, and use two potholders to flip. Slice and serve immediately.