Classic Desserts by The Ritz-Carlton: Tarte Tatin
November 12, 2011
Yield: 10 Individual Servings
This apple tart was created in 1898 when a chef mistakenly placed it in the oven upside down; it has since become a permanent fixture on the menus of many Ritz-Carlton hotels.
- 2 cups + 3 tablespoons Granulated Sugar
- 2 sticks Unsalted Butter
- 3 each Vanilla Beans, split and scraped
- 2 tablespoons Calvados Brandy
- 20 each Braeburn Apples
- 5 each 7” Puff Pastry Discs (based on size of 6” pans)
Tarte Tatin Method:
Make caramel by pouring sugar, a little at a time, into stainless steel saucepan over medium heat. Stir until it dissolves and repeat until all sugar is melted and caramelized to a medium brown color. Remove from heat and add butter and vanilla seeds and whisk until smooth and all butter is incorporated. Evenly distribute the caramel into (5) 6” oven-proof sauté pans (pans must be able to be placed in oven; no plastic or rubber components).
Peel and core apples; cut them into 4 wedges. Arrange apple in pans on top of caramel; it should be very full with 4 whole apples per pan. Add Calvados over the apples. Hold remaining apples and add when apples cook down. Place pans and apples on low heat until caramel simmers. Add remaining apples as space allows. Place pans in oven at 375ºF until caramel boils (approximately 30 minutes). Allow apples to cool and place a disc of puff pastry on top; seal around rim of pans. Bake at 375ºF for approximately 18 minutes, until dough is golden brown, and remove from oven. Let cool slightly and drain off excess liquid. Let cool for approximately 15 minutes and flip upside down to unmold on a cooling rack.
Note: Excess liquid can be reduced by half and served as an accompanying sauce.
Vanilla Ice Cream & Vanilla Sauce:
View Vanilla Ice Cream and Vanilla Sauce recipes.
Serve with vanilla ice cream or vanilla sauce.
View More Classic Desserts