recipes from the escobosa kitchen

Tarte Tatin

The simplest, most delicious French dessert.

Ingredients
for about 66 people
  • 88  golden yellow apples
  • 1010  tablespoons butter
  • 0.66 cup powdered sugar
  • 11  tablespoon cinnamon (as desired)
  • 11  sheet of puff pastry
  • 11  lemon
Preparation
  1. Peel, core and quarter the apples and place in a bath of lemon juice to prevent browning.
  2. In a heavy bottomed pan, add half the sugar, dot with butter cut into small pieces. Add the apples in a nice pattern then sprinkle with remaining sugar. Use more apples than you think as they will cook down. Sprinkle cinnamon, if desired.
  3. Place pan on medium heat until the caramel begins to brown. Flatten the apples with a spatula from time to time.Do not let it get too black or it will turn bitter.
  4. Place your pie crust over the apples carefully folding it around the apples along the edge of the pan. Make a few holes in the top of the pastry to let steam escape. Bake at 375° for about 30 minutes, until crust is golden brown.
  5. Quickly turn over the Tarte Tatin using a large serving dish as a cover which you then flip over with the pan. Let the Tarte Tatin cool. Serve anytime.