Tarte Tatin

When you're in the mood for a sweet treat, try this mouthwatering tarte Tatin recipe from pastry chef Alexandre Talpaert of Benoit. Alexandre makes his tarte Tatin using De Buyer Moul'flex Round Mold Tatin pans from Sur la Table.

  • Yield: Makes one 7 1/2-inch tart
Tarte Tatin

Source: The Martha Stewart Show, March 2009


For the dough

  • 8 ounces creme fraiche
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 1/2 tablespoons unsalted butter, chilled
  • 1 large egg yolk
  • 1 tablespoon milk
  • 1 tablespoon plus 1 teaspoon sugar

For the apples

  • 10 Golden Delicious apples, peeled, cored, and cut into quarters
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons sugar

For the caramel

  • 1/2 cup sugar
  • 1 3/4 tablespoons unsalted butter

For serving

  • 8 ounces creme fraiche


  1. Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, salt, and baking powder until well combined. Add butter; mix until well combined. Add yolk, milk, and sugar; mix until fully incorporated. Transfer to refrigerator and let chill for an hour.

  2. Preheat oven to 375 degrees. Turn dough out onto a nonstick baking mat and roll out to a 1/8-inch thickness. Invert a 7 1/2-inch round silicone mold onto dough; using a small sharp knife, trace around the mold. Remove scraps and discard. Transfer baking mat to a baking sheet and place in oven. Bake until golden, about 15 minutes. Set aside to cool.

  3. Make the apples: Increase oven temperature to 425 degrees. Place apples on a parchment-lined baking sheet and brush with melted butter. Sprinkle with sugar and transfer to oven. Bake until slightly softened, about 20 minutes.

  4. Make the caramel: Place sugar in a small saucepan over low heat. Melt, without stirring, until browned, 2 to 3 minutes. Whisk in butter until smooth.

  5. Reduce oven temperature to 300 degrees. Place a 7 3/4-inch round silicone mold on a baking sheet and pour in caramel. Arrange apples vertically around the perimeter of the mold, working towards the center. Transfer to oven and bake until browned and very soft, about 1 1/2 hours. Remove from oven and let cool for 1 hour.

  6. Place circular piece of dough over mold and invert; serve with creme fraiche.


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