Mark’s Tarte Tatin

Mark Bernstein described how he makes tarte tatine yesterday. And that prompted me to get some apples and puff pastry from the market.

Simple to make, and delicious. Leftover tart for breakfast, I think.

Next time I’ll remember to puncture the pastry with a fork so all the caramelized apple, sugar, and butter can soak into the crust.

For the more ambitious, there’s another recipe where you make carmel, stack up some apple slices in that, and bake the assembly with a sheet of pastry on top. [Thanks, Todd]

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This entry was written by Bill Humphries and posted on December 1, 2008 at 9:27 pm and filed under culture. Bookmark the permalink. Follow any comments here with the Atom feed for this post. Both comments and trackbacks are currently closed.
  • Mark
    Get good cooking apples. Ask at the market. Something older (genetically I mean). Peel and core them and cut them into good sized pieces - a medium to small apple in quarters, large apple into 6ths.

    Cook them in a saute pan with plenty of butter and sugar at a medium heat for some time. It depends on how juicy they are. The idea is that you'll cook out all of the water and then cook in the caramel. This could take about 30-40 minutes. Not too hot. Don't burn the caramel. Keep the heat lower if your stove top is fast.

    Meanwhiile prepare a sheet of puff pastry. You should really try to make your own. It's worth it. There's a "quick" recipe in the 2nd Volume of The French Chef by JC - her not Him. Instead of the classic manner you mix the butter and flower together into coarse meal and then chill the rectangle. Then you do the classic rolls and turns. It's really worth it. Just keep it cold and let rest.

    Okay, once you have your puff pastry rolled out into your circle or square pierce it with a fork in the area where the apples with sit and then brussh it with an egg glaze. Bake it till it's done.

    Okay, now take the warm apples and arrange them nicely on the cooked puff pastry.

    It's sort of a deconstructed tart tartine. But what's good about it is that the apples are done and rich with the caramel and pastry is done and crisp and a little waterproof due to the glaze.

    I also say that you should gild the lily and serve it with a creme anglaise, which you can make a day earlier. Also, invite friends and loved ones. It's so much tastier with others.
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