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Tarte tatin

17/11/2023

The Tarte Tatin is a classic dessert of French origin, but let’s see how we can give an Italian twist to this sweet dish. Here’s the recipe with a small Italian variation.

Ingredients

  • Apples (usually rennet apples are used) - 1 kg
  • Butter - 150 g
  • Sugar - 150 g
  • Shortcrust pastry - 1 roll (for a more Italian variant you could use pie dough)
  • Cinnamon (optional) - a pinch
  • Lemon zest (for an Italian touch) - of 1 lemon

Preparation

  1. Start by peeling the apples, removing the core, and cutting them into quarters or slices.
  2. Caramelize the sugar in a pan that can also go in the oven, then add the butter in pieces and let it melt, stirring well until it becomes a homogeneous mixture.
  3. At this point, arrange the apple slices in the pan with the cut side up, pressing them down well. If you want, you can add a pinch of cinnamon to flavor and grated lemon zest for a fresh and Italian touch.
  4. Cook the apples until they have slightly softened and the caramel has completely enveloped the fruit.
  5. Roll out the shortcrust pastry (or pie dough, for a more local flavor) on a work surface and cut it so that it is slightly larger than the pan.
  6. Place the dough over the apples in the pan, tucking it along the edges.
  7. Bake in a preheated oven at 180 °C for about 30 minutes or until the pastry is golden and crispy.
  8. Let the Tarte cool for a few minutes, then flip it onto a serving plate, being careful not to burn yourself with the caramel.

Serve the Tarte Tatin warm or at room temperature to enhance the creaminess of the caramelized apples and the crispness of the pastry.

This recipe can be accompanied with cream or vanilla ice cream, or with a dusting of powdered sugar before serving it. The presence of cinnamon and lemon zest adds a spicy and aromatic touch that goes well with the sweetness of the apples and caramel.

Curiosity

The Tarte Tatin is named after the Tatin sisters who are said to have invented it by mistake in their inn in France at the end of the 1800s. Legend has it that one of the sisters forgot to put the dough at the bottom of the pie dish before adding the apples and caramel, baking the cake with the pastry on top and then flipping it over before serving it. The cake was such a success that it became one of the most famous French specialties.