Tarte Tatin

Tarte Tatin on white surface with star anise

Tart Tatin, the classic upside-down apple tart first appeared as a delicious accident at the Hôtel Tatin in the French village of Lamotte-Beuvron. Our modern take uses whole star anise for a boost of warm spice in a simple, refined presentation.

Tarte Tatin
Makes 1 (8-inch) tart
  • Tart Dough (recipe follows)
  • 5 large apples (925 grams)*
  • Juice of 1 lemon (30 grams)
  • 5 tablespoons (60 grams) granulated sugar, divided
  • 1 tablespoon (6 grams) grated fresh ginger
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ cup (57 grams) unsalted butter
  • 9 whole star anise (8 grams)
  1. On a lightly floured surface, roll Tart Dough into a 9-inch circle. Wrap in plastic wrap, and refrigerate for 20 minutes.
  2. Peel, core, and quarter apples. Cut each quarter in half lengthwise. In a medium bowl, toss together apples, lemon juice, 1 tablespoon (12 grams) sugar, ginger, cinnamon, and cloves. Let stand for 20 minutes. Drain excess juice.
  3. Preheat oven to 425°F (220°C).
  4. In an 8-inch cast-iron skillet, melt butter over medium heat. Add remaining 4 tablespoons (48 grams) sugar; cook, stirring occasionally, until mixture becomes a light caramel color. (Mixture may look separated.)
  5. Remove pan from heat, and arrange star anise and apple slices along bottom. Place extra apple slices on top. Cook over medium-high heat, without stirring, until apples begin to turn golden brown and caramel is a dark amber color, 10 to 15 minutes. Remove from heat, and let cool for 5 minutes.
  6. Cut several 1-inch vents in top of Tart Dough to release steam. Place Tart Dough on top of hot apples, tucking in along edges, being careful not to burn your fingertips.
  7. Bake until golden brown, about 25 minutes. Let cool for 15 minutes before inverting onto a cake plate.
We used Granny Smith, but Gala, Braeburn, and Golden Delicious are also great alternatives. Almost any variety of apple will do.

Tart Dough
Makes 1 (8-inch) crust
  • 1¼ cups (156 grams) all-purpose flour
  • 1 teaspoon (4 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 4 to 8 tablespoons (60 to 120 grams) ice water
  1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add ice water, 1 tablespoon (15 grams) at a time, just until dough comes together. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour before using.



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