French Tarte Tatin

Do it as the French do and forget American Apple Pie, long enough to try it this way. Though you might miss the cinnamon the other components that we love - flaky crust, carmalized and glazed apples - are there! Delicious in its simplicity!

Oh, how we Americans love our apple pie, but so do the French - their apple pies, that is! If you can manage to go with out the cinnamon and ginger, you might find yourself exclaiming “Vive la France” at the first bite of a this recipe!

The name “Tarte Tatin” supposedly originates from the Tatin sisters who ran a hotel in the 1880s and once when in haste accidentally created this tarte. The apples simmered in the pan too long with the butter and sugar and so one of the sisters just placed the shortcrust pastry over the top, popped it in the oven and turned it upside down to serve. A star was born! Tatins are also made with pears, bananas, quinces, peaches, pineapple, tomatoes, and even onion (minus the sugar for the vegetable varieties.)

A couple of twists to the usual tart consist first, in caramelizing the apples in butter and sugar before baking, and secondly, perhaps better defined as a flip, is the topsy-turvy, upside-down construction with the crust on the bottom and the apples on top. A quick turn onto a platter creates the inversion. If you arrange the apples in a neat pattern, a patisserie window version is created in your own kitchen.

So if you are enabled with a flexible wrist and an eye for apple arrangements you’ll have it made. If you manage the step of turning the tart out of the baking pan onto a platter in one piece or even a few, you can claim you are as French as, at least, French apple pie! And isn’t it fun to say (tart tah-tan).

If only they would add just a touch of cinnamon and ginger, it might bring our cultures together! Go ahead - add a pinch of spice. (No American will ever complain!)

TARTE  TATIN (French Upside-Down Apple Pie)

For Pie Pastry:

1 cup flour

1 tablespoon sugar

½ teaspoon salt

½ cup very cold butter, cut into 1-inch pieces

¼ cup ice water 

For Apple Filling:

6 tablespoons butter

¾ cup granulated sugar

1 teaspoon vanilla extract

5 -6 large Granny Smith or Pippin apples (2 – 2 ½ pounds), peeled, cored, quartered

French vanilla ice cream, Sauce Anglaise or sweetened whipped cream for serving. 

     -To make the pastry:  In a food processor, combine the flour, sugar and salt.  Pulse for a few seconds to blend.  Add the butter and process until the mixture is just blended and butter remains in coarse lumps, 5 – 10 seconds.  With the motor running, slowly add the ice water and process just until the dough comes together and adheres when pinched. 

     -Transfer the dough to a floured work surface and bring together in a rough mass.  Press into a round disk.  Wrap in plastic or waxed paper and refrigerate until well chilled, at least 30 minutes.  Remove from fridge and on a floured work surface or waxed paper, roll the disc out into a 12 - 14 inch round, about an inch bigger in diameter than your skillet.. Cover with wrap and return to fridge to chill until ready to use. 

     -To make the apples:  Preheat the oven to 400 degrees.  In a nonstick or cast iron 10 - 12 inch ovenproof skillet , melt the butter over medium heat. Add the sugar and stir until combined, about 2 minutes.  It may look a little lumpy but it will all melt while cooking with the apples.  Arrange the apple quarters, round sides down, in the bottom of the pan, using just enough apples so that they fit very snugly in a single layer.  Reduce the heat to low and cook until the caramel is brown, and the apples are slightly tender, for about 15 minutes, without stirring or moving the apples around. 

     -Raise the oven temperature to 425 degrees.  Carefully place the pastry round over the apples, using a small knife to tuck the excess pastry inside the rim of the skillet.  Bake until the pastry is crisp and golden brown, about 20 - 25 minutes. (Pierce an apple with a sharp knife to make sure they are cooked before removing.)

     -Carefully remove the skillet from the oven.  Immediately, run a knife around the edge to loosen the tart.  Place a 12 - 14-inch serving platter upside down on top of the skillet.  Wearing oven mitts, quickly invert the skillet and platter together.  Be careful as the skillet and juices will be very hot.  Gently, lift off the skillet.  Let rest 10 – 15 minutes.  Serve warm or at room temperature with ice cream or whipped cream.  Makes 6 – 8 servings.

Make the caramel of the sugar and the butter in an ovenproof skillet, then add the apple quarters, snugly but decoratively, round sides down.

Roll out the butter pastry crust to a round 12 - 14 inches in diameter.

Lay the pastry on top, covering the par-cooked apples, and tuck in the edges of the pastry around the apples.

Invert and turn out tarte onto a serving platter.

Luscious caramelized apples sit atop the flaky crust.

Serve tarte warm or at room temperature with Sauce Anglaise, vanilla ice cream, or sweetened whipped cream.

PERSNICKETY NOTES:

*For an authentically French version serve with Sauce Anglais, a thin custard sauce:

Makes 1 cup

½ cup whole milk

½ cup whipping cream

1 2-inch piece vanilla bean, split, or 1 teaspoon vanilla extract

3 large egg yolks

3 tablespoons sugar

-Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean (or extract if used). Bring milk mixture to simmer. Remove from heat.

-Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)