This silky tart was invented by the Tatin sisters, who ran an austere but cozy hotel in the heart of Paris during the 19th century. Eventually, the dessert reached the tastebuds of a renowned chef who, upon tasting it, fell head over heels in love with its crunchy yet smooth consistency thanks to the combination of its thin and crunchy crust, caramel, apples, and butter. This pastry chef made the dessert famous, but named it in honor of its creators. Despite its popularity, and the fact that it quickly became destined for the French elites, it is very easy to make. Just follow these simple instructions.
(*Warning: Be very careful during the caramelization process as sugar burns are very serious.)
- Cast iron skillet
- 230 g butter (divide into 160g and 70g portions)
- 50 ml milk
- 1 kg apples
- 200 g sugar + 15 g for the filling
- Cinnamon to taste
- 1 pinch of salt
- 1 egg yolk
- Preheat oven to 180° C/350° F with top and bottom heat.
- On a smooth and clean surface, combine the 160 g portion of butter with the flour into a sandy texture.
- Making a well in the mixture, add the 15 g of sugar, milk, and egg.
- Mix until homogeneous. Then, wrap the dough in cellophane and let it rest in the fridge for a couple of hours.
- While the dough is chilling, peel and cut the apples into medium sized pieces.
- Combine the remaining butter and sugar, let it caramelize over low heat* and add the cinnamon and apples, taking care that it doesn’t harden.
- On a smooth surface, roll out the dough into a thin round and place it on top of the caramelized apples. Tuck the edges under and place in the oven to bake for 25 minutes.
- Once baked, remove from the oven and let it cool before flipping. Voilà!