An incredibly delicious dessert that doesn’t require fancy ingredients, just a bit of patience and care. This isn’t just a pie — it’s a true creation that earns respect with every step.
For the filling and caramel:
- 1.2 kg tart apples
- 200 g sugar
- 100 g salted butter
- a few sprigs of thyme
- 0.5 tbsp ground cinnamon
- 1 vanilla pod
For the shortcrust pastry:
- 220 g flour
- 2 g baking powder
- 100 g unsalted butter
- a pinch of salt
- 75 g sugar
- 1 egg
1. The Dough.
Melt the butter and let it cool slightly. Add the salt and sugar, stir to combine. Gradually add the flour and mix until the dough becomes crumbly. Mix in the baking powder. In a separate bowl, beat the egg and add it to the dough. Knead until smooth, form a ball, and chill in the refrigerator for 1 hour.
2. Caramel and Apples.
Peel and core the apples. Make sure the pot is completely dry before you begin the caramel. In a heavy-bottomed or cast-iron pan, melt the sugar over high heat until golden. Once it starts bubbling, stir gently with a wooden spatula and add the butter, thyme leaves, cinnamon, and vanilla seeds. Remove from heat when it turns a toffee color — not too dark.
Carefully place the apples upright into the caramel. Bake at 160°C (320°F) on the lower rack of the oven for 1 hour. Let cool for 10 minutes, then refrigerate for another hour.
3. The Crust.
Preheat the oven to 200°C (390°F). Roll out the dough on parchment paper to about 3 mm thick. Cut out a round slightly larger than your pan. Prick the surface with a fork and bake for about 10 minutes, until lightly golden. Let cool.
4. Assembling the Tart.
Warm the caramelized apples slightly on the stove to loosen the sides. Run a knife along the edges if needed. Cover with the baked crust. Place a large plate over the pan and quickly invert.
Done!
It may not be the easiest dessert — but a true Tarte Tatin deserves respect. Buttery, caramelized, apple-filled perfection.
For the filling and caramel:
- 1.2 kg tart apples
- 200 g sugar
- 100 g salted butter
- a few sprigs of thyme
- 0.5 tbsp ground cinnamon
- 1 vanilla pod
For the shortcrust pastry:
- 220 g flour
- 2 g baking powder
- 100 g unsalted butter
- a pinch of salt
- 75 g sugar
- 1 egg
1. The Dough.
Melt the butter and let it cool slightly. Add the salt and sugar, stir to combine. Gradually add the flour and mix until the dough becomes crumbly. Mix in the baking powder. In a separate bowl, beat the egg and add it to the dough. Knead until smooth, form a ball, and chill in the refrigerator for 1 hour.
2. Caramel and Apples.
Peel and core the apples. Make sure the pot is completely dry before you begin the caramel. In a heavy-bottomed or cast-iron pan, melt the sugar over high heat until golden. Once it starts bubbling, stir gently with a wooden spatula and add the butter, thyme leaves, cinnamon, and vanilla seeds. Remove from heat when it turns a toffee color — not too dark.
Carefully place the apples upright into the caramel. Bake at 160°C (320°F) on the lower rack of the oven for 1 hour. Let cool for 10 minutes, then refrigerate for another hour.
3. The Crust.
Preheat the oven to 200°C (390°F). Roll out the dough on parchment paper to about 3 mm thick. Cut out a round slightly larger than your pan. Prick the surface with a fork and bake for about 10 minutes, until lightly golden. Let cool.
4. Assembling the Tart.
Warm the caramelized apples slightly on the stove to loosen the sides. Run a knife along the edges if needed. Cover with the baked crust. Place a large plate over the pan and quickly invert.
Done!
It may not be the easiest dessert — but a true Tarte Tatin deserves respect. Buttery, caramelized, apple-filled perfection.
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