The tarte Tatin (French pronunciation: [tat tat]) is a pastry in which the fruit (typically apples) is caramelized in butter and sugar before the tart is baked, named after the Tatin sisters who devised it and served it as their hotel’s signature dish. It started in France, but has now expanded to other countries.
Apple Tarte Tatin Cacke Recipe
Slow-cooked, caramelized apples are baked into a flaky, buttery puff and covered with a beautifully spiced Baileys Apple Pie liqueur cream sauce in this Classic Apple Tarte Tatin.
Ingredients
For the Tartin
- 3 lbs Honeycrisp apples about 6-7 medium sized apples
- 1 pic large lemon
- 1/2 cup granulated sugar
- 3 tbsp unsalted butter
- 2 tbsp Baileys Apple Pie
For the Cream Sauce
- 4 tbsp unsalted butter
- 1/2 cup Baileys Apple Pie
- 1/2 cup granulated sugar
- 1/4 tsp vanilla extract
- pinch of salt
Instructions
- Preheat your oven to 375 degrees.
- Apples should be peeled, cored, and quartered before being placed in a large mixing basin. Toss all of the apple slices in the lemon juice to ensure that they are evenly coated. This will keep them from browning.
- Sugar should be cooked in a large nonstick skillet over medium heat until smooth and amber in color. Make sure you're constantly stirring. Stir in the butter and Baileys until thoroughly melted, then add the apple quarters and coat them in the caramel sauce.
- Continue to baste and flip the apples in the caramel for about 15-20 minutes. Remove from heat when the caramel has mostly reduced.
- Work on the puff pastry while the apples are cooking. Trace and cut a circle out of your sheet of puff pastry that is slightly larger than the edge of the pan using a 9-inch round cake pan.
- Place the apple slices in a decorative design on the bottom of a 9 inch cast iron skillet or 9 inch baking pan that has been LIBERALLY nonstick sprayed or coated. Pour the leftover caramel over the apples.
- Place the puff pastry circle on top of the apples and tuck the sides into the pan carefully. On the top, poke fork holes.
- Preheat the oven to 350°F and bake for 45-50 minutes, or until the pastry is golden brown and firm. It should be quite solid.
- Allow to cool for about 10 minutes before running a knife along the sides and inverting onto a serving platter.
Notes
Nutrition Information:
- Carbohydrates: 91g
- Protein: 5g
- Fat: 33g
- Saturated Fat: 14g
- Cholesterol: 36mg
- Sodium: 106mg
- Potassium: 292mg
- Fiber: 7g
- Sugar: 63g
- Vitamin A: 536IU
- Vitamin C: 20mg
- Calcium: 26mg
- Iron: 1mg
Final Thought:
In this classic Apple Tarte Tatin, slow-cooked, caramelized apples are baked into a flaky, buttery puff and covered with a beautifully spiced Baileys Apple Pie liqueur cream sauce. This Apple Tarte Tartin is a dessert that sings the praises of Fall flavors! You’ll love this Apple Cobbler, Classic Apple Pie, and Baked Apples with Crumble Topping if you like this!
