Tarte Tatin

September 10, 2014

There are several, circulating versions regarding the evolution of the Tarte Tatin, an upside-down apple tart that is then inverted onto a plate to expose its caramelized underbits.

Although they differ slightly, all the stories do agree that its invention was a mistake, or, a "happy accident," as my mother likes to say.

No matter the rendition, each is relayed with firm conviction as if the storyteller were there when the Tatin sisters, who ran a hotel just south of Paris, had to improvise in their kitchen. Was it an apple pie gone wrong or just caramelized apples that needed un petit je ne sais quoi? Dare I even suggest that it could have been intentional?

We may never know exactly what happened that day in the town of Lamotte-Beuvron, France, but we do know that the Tarte Tatin is a delectable dessert, which comes with many conveniences. Allow me to count the ways: It uses only one dish, store-bought puff pastry avoids any fussy technique, and you can prepare it a full day ahead of time. Just pop it in the oven a few minutes before you sit down to dinner.

If those weren't reasons enough, this fall-favoured dish also has the added warmth of cinnamon and walnuts, making it a suitable replacement for apple pie.

Here are a few explanations about the techniques and ingredients used in this particular recipe that'll have you understanding how to make your own tip-top Tatin.

1. Adding honey to caramel prevents it from crystallizing, avoiding a gritty product. This means your caramel will be the perfect, smooth consistency to coat, cradle and eventually caramelize your apples.

2. Granny Smith apples hold their shape during cooking and don't go mushy. The sweet caramel also balances their sour flavour, making it hard to use another variety once you've sampled how perfect they are in this dish.

3. Using a lightly coloured pan allows you to clearly view the progress of your caramel. A dark, non-stick pan for instance, would make it hard to tell when your caramel was becoming the bright amber it needs to be before removing it from the heat.

4. Lastly, although beautiful and delicious, warm caramel is also extremely hot. Be careful not to sample it during the cooking process or spill it as temperatures of boiling sugar exceed that of boiling water.

French sisters' invention still enjoyed by sweet tooths
¾ cup (144 g) granulated sugar
2 tablespoons (30 ml) water
1 tablespoon (15 ml) liquid honey
¼ cup (57 g) unsalted butter, cut into cubes
1/3 cup (33 g) chopped walnuts
½ teaspoon (2.5 ml) ground cinnamon
Generous pinch of salt
4-5 Granny Smith apples
2 sheets of puff pastry, thawed

Preheat oven to 400 F
Add sugar, water and honey to medium-to large-sized pan or skillet. Whisk to combine.
Heat on high while whisking occasionally.
Cook until mixture has become a golden, amber colour (this should take six to eight minutes).
Whisk in butter (carefully as it will bubble) and remove from heat.
Sprinkle over walnuts, cinnamon and salt. Set aside to let cool slightly.
Meanwhile, peel and core apples before cutting in half.
Carefully arrange apples cut side up in the pan, with smooth, rounded sides facing the caramel.
On a lightly floured surface, place down puff pastry.
Slightly overlap the pastry by 2.5 to five centimetres to make one large piece.
Wet the overlapping pieces lightly with water so they stick together.
Roll out pastry just enough so you can cover the entire top of the pan plus a bit extra.
Cut pastry into a circle as large as the pan with an extra one-cm border.
Place pastry over the filling and tuck edges into pan so it fits snuggly around the apples.
Bake in the centre of the oven for 35-40 minutes until the pastry is golden.
Remove from oven and let rest for 10 minutes before carefully inverting onto dish.
Serve warm.

Serves 6

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