30-Minute Tarte Tatin
By America's Test KitchenPublished on August 22, 2007
Yield
Serve 6 to 8
Ingredients
Puff Pastry
1 sheet frozen puff pastry (9 by 9 ½ inches), thawed on the counter for 10 minutesCaramelized Apples
8 tablespoons unsalted butter (1 stick)¾ cup granulated sugar (5 ¼ ounces/149 grams)2 pounds (907 grams) Granny Smith apples, (6 medium or 4 large), peeled, quartered, and coredWhipped Sour Cream
1 cup heavy cream ½ cup sour cream 2 tablespoons liqueur, flavored, (spiced rum, Calvados, apple liqueur, or Grand Marnier orange liqueur)Before You Begin
To get this recipe on the table in 30 minutes, peel the apples while the oven preheats and the pastry thaws, and then bake the pastry while the appless are caramelizing. If the pastry rises unevenly in the oven, press it flat immediately after removing it from the oven. Some of the whipped sour cream topping is stirred into the caramelized apple juices left in the pan to make a caramel sauce. The remaining whipped sour cream topping is dolloped over individual portions of the tart.
Instructions
- For the pastry: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Place the puff pastry on the parchment, prick all over with a fork, and bake until golden brown and puffed, 10 to 12 minutes. Using a wide metal spatula, transfer the baked pastry shell to a cutting board or to a flat serving platter.
- For the apples: Meanwhile, melt the butter in a 12-inch heavy-bottomed skillet. Remove the pan from the heat and sprinkle evenly with the sugar. Place the apples in the skillet so they are all resting flat side down. Return the skillet to high heat and cook until the juices in the pan turn a rich amber color, 10 to 12 minutes. Using tongs, turn the apples over to the other flat side. Continue to caramelize the apples for an additional 5 minutes.
- For the topping: Whip the sour cream and heavy cream to soft peaks in the bowl of a standing mixer. Add the liqueur (if desired) and continue to whip to medium-stiff peaks.
- To assemble: Using tongs, remove the apple slices from the pan one at a time and place in 3 overlapping horizontal rows on the baked pastry square. Spoon about three-quarters of the pan juices over the top of the apples (you can use a pastry brush to dab some of the liquid onto the edges of the pastry). To the leftover liquid in the pan whisk in 2 tablespoons whipped sour cream topping.
- To serve: Cut the tart in half vertically down the center, and then horizontally into 3 or 4 rows (to serve 6 or 8, respectively). Transfer portions to individual plates and top each with a dollop of whipped sour cream and a drizzle of caramel sauce from pan. Serve immediately.
Yield
Serve 6 to 8Ingredients
Puff Pastry
Caramelized Apples
Whipped Sour Cream
Ingredients
Puff Pastry
Caramelized Apples
Whipped Sour Cream
Ingredients
Puff Pastry
Caramelized Apples
Whipped Sour Cream
Why This Recipe Works
Making a true tarte Tatin requires an investment of time and a certain amount of skill. Traditionally, the apples are cooked in a skillet until caramelized then topped with homemade pastry. Then the skillet is put in the oven to cook the pastry. Before serving, the tart is masterfully flipped out onto a serving platter. Yes, this version is great, but we wanted to simplify it enough for a weeknight dessert.
We first baked a sheet of store-bought puff pastry until it was beautifully golden brown. While the pastry baked, we cooked the apples in a skillet until they were caramelized and tender. We then spooned the apples over the pastry, arranging them in three even rows with a 1/2‑inch border around the outside of the pastry.
Before You Begin
To get this recipe on the table in 30 minutes, peel the apples while the oven preheats and the pastry thaws, and then bake the pastry while the appless are caramelizing. If the pastry rises unevenly in the oven, press it flat immediately after removing it from the oven. Some of the whipped sour cream topping is stirred into the caramelized apple juices left in the pan to make a caramel sauce. The remaining whipped sour cream topping is dolloped over individual portions of the tart.
Instructions
- For the pastry: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Place the puff pastry on the parchment, prick all over with a fork, and bake until golden brown and puffed, 10 to 12 minutes. Using a wide metal spatula, transfer the baked pastry shell to a cutting board or to a flat serving platter.
- For the apples: Meanwhile, melt the butter in a 12-inch heavy-bottomed skillet. Remove the pan from the heat and sprinkle evenly with the sugar. Place the apples in the skillet so they are all resting flat side down. Return the skillet to high heat and cook until the juices in the pan turn a rich amber color, 10 to 12 minutes. Using tongs, turn the apples over to the other flat side. Continue to caramelize the apples for an additional 5 minutes.
- For the topping: Whip the sour cream and heavy cream to soft peaks in the bowl of a standing mixer. Add the liqueur (if desired) and continue to whip to medium-stiff peaks.
- To assemble: Using tongs, remove the apple slices from the pan one at a time and place in 3 overlapping horizontal rows on the baked pastry square. Spoon about three-quarters of the pan juices over the top of the apples (you can use a pastry brush to dab some of the liquid onto the edges of the pastry). To the leftover liquid in the pan whisk in 2 tablespoons whipped sour cream topping.
- To serve: Cut the tart in half vertically down the center, and then horizontally into 3 or 4 rows (to serve 6 or 8, respectively). Transfer portions to individual plates and top each with a dollop of whipped sour cream and a drizzle of caramel sauce from pan. Serve immediately.
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