Description
Classic French Tarte Tatin with caramelized apples and a crisp sablé dough base. This recipe delivers tender, buttery apple slices cooked in caramelized sugar and butter, encased in a crumbly shortcrust pastry, creating a deliciously rich and indulgent dessert perfect for any occasion.
Ingredients
For the Sablé Dough
- 300 g all-purpose flour
- 180 g cold butter
- 110 g powdered sugar
- 1 egg
- 1 pinch salt
For the Caramelized Apples
- 1 kg apples (such as Golden, Reine des Reinettes, or Pink Lady)
- 150 g unsalted butter (demi-sel works, but adjust salt if using unsalted)
- 200 g cane sugar (or white sugar)
Instructions
- Prepare the dough: Install the kneading blade in your food processor or companion robot. Add flour, powdered sugar, salt, and cold butter cut into pieces. Process for 2 minutes at speed 8, then add the egg and mix for 1 minute at speed 6 until the dough forms a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the caramelized apples: Peel and quarter or slice apples into thick pieces. In a large skillet, melt butter with sugar over medium heat. Add the apples and cook for about 15 minutes, stirring gently, until apples are tender and lightly caramelized. Cooking time may vary depending on apple variety and thickness.
- Assemble and bake: Preheat your oven to 210°C (410°F). Generously butter a tart pan. Arrange the caramelized apples evenly on the bottom. Roll out the chilled sablé dough and gently place it over the apples, tucking in the edges inside the tart pan. Bake for 20 minutes until the pastry is golden and crisp.
- Unmold the tart: Allow the tart to rest for a few minutes to settle the caramel, then carefully invert it onto a serving plate so the apples are on top. Serve warm or at room temperature, optionally with vanilla ice cream, crème fraîche, or whipped cream for extra indulgence.
Notes
- Choose apple varieties that hold their shape well during cooking such as Golden, Reine des Reinettes, or Pink Lady.
- Let the tart cool slightly (5-10 minutes) before unmolding to prevent the caramel from spilling.
- Serve warm with vanilla ice cream, crème fraîche, or whipped cream for enhanced flavor.
- The tart keeps 2-3 days refrigerated and can be reheated briefly in the oven or microwave to restore softness.
