Tuesday, September 11, 2012

Tarte Tatin

This morning it felt cooler than usual. There was a breeze in the air and I had to grab my jacket on my way out the door..... I really can feel the change of season. Fall is very fast approaching.
This delicious Tarte Tatin is my way of welcoming the Fall season.... My all-time favorite season and my all-time favorite apple recipe!  
The apple sauce for this Tarte Tatin can be made 1 day ahead and kept in the refrigerator. 

The apple recipe is adapted from Christophe Michalak's recipe.
The pâte Sablée is adapted from Michele Roux recipe. 

Apple Recipe

4 Golden delicious apples, peeled and finely diced
50 grams honey
30 grams butter
100 grams sugar
45 grams whipping cream
2 gelatin sheets

Have a muffin pan ready to use.
In a small pot, melt butter and honey.
Add diced apples.
Cook on medium heat until apples are translucent-  5 minutes.  
In a small bowl, mix some cold water with gelatin sheets.
In a medium, melt half of the sugar. Once melted, add the other half. It should turn a nice brown color.
Add whipping cream and gelatin sheets (make sure water has been squeezed out of them) 
Add apples and cook for about 2 minutes - mix well
Equally divide between your muffin or cupcake pans.
Refrigerate for at least 2 hours. 

Pâte Sablée

1 3/4 cups flour
1 cup butter, cut into small pieces and softened
1 cup confectioner's sugar, sifted
2 egg yolks
pinch of salt
Egg wash - 1 egg beaten mixed with 1 tablespoon milk

Place flour on your counter and make a well. 
Place butter, sugar and salt in the middle of the well.
With your fingers, mix the butter, sugar and salt.
Add the egg yolks and mix further with your fingers.
Carefully bring the flour into the center and mix further until you have a smooth dough.
Using the palm of your hand, push the dough away from you 4 times, until completely smooth.
Roll into a ball, wrap in plastic and refrigerate for 1 hour.
Roll out the dough on your counter.
Cut circles out with a round cookie cutter - just make sure the diameter of the cookie cutter is the same as the muffin pan circles.
Brush egg wash mixture on each cookie.
Place on baking sheet and bake for about 8 minutes at 340 degrees.

To assemble:
Place a cookie on a plate.
With a sharp knife,  unmold the apples.
Place on top of the cookie... and enjoy!


  1. GOsh.. your pate sable and tarte tatin, looks almost like what I see in my cook books ;). So glad you stumble upon me and now I get to come over and check up on you. Happy cooking and baking!Stay in touch, Cheers, Jo

    1. You are very kind, thank you! Yours look like those out of my cookbooks as well. Glad to have found your lovely blog.

  2. This is such a classic recipes, yet I have never made tarte tatin. Yours looks beautiful!

  3. Tarte tatin is gorgeous and your version looks great! Nice to meet you! Cheers, Letizia


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