Il Cucinologo
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Tarte tatin

17/11/2023

Tarte Tatin is a classic dessert of French origin, but let’s see how we can give an Italian touch to this dessert. Here is the recipe with a small Italian variant.

Ingredients

  • Apples (usually Renette apples are used) - 1 kg
  • Butter - 150 g
  • Sugar - 150 g
  • Shortcrust pastry - 1 roll (for a more Italian variant you could use sweet shortcrust pastry)
  • Cinnamon (optional) - a pinch
  • Lemon zest (for an Italian touch) - of 1 lemon

Preparation

  1. Start by peeling the apples, removing the core and cutting them into quarters or wedges.
  2. Caramelize the sugar in a pan that can also go in the oven, then add the butter in pieces and let it melt, stirring well until you get a homogeneous mixture.
  3. At this point, arrange the apple wedges in the pan with the cut side facing up, compacting them well. If you like, you can add a pinch of cinnamon to flavor and the grated lemon zest for a fresh and Italian touch.
  4. Let the apples cook until they have softened slightly and the caramel has completely coated the fruit.
  5. Roll out the shortcrust pastry (or sweet pastry, for a more local taste) on a work surface and cut it so that it is slightly larger than the pan.
  6. Place the pastry over the apples in the pan, tucking it along the edges.
  7. Bake in a preheated oven at 180 °C for about 30 minutes or until the pastry is golden and crispy.
  8. Let the Tarte cool for a few minutes, then flip it onto a serving plate being careful not to burn yourself with the caramel.

Serve the Tarte Tatin warm or at room temperature to bring out the creaminess of the caramelized apples and the crispiness of the pastry.

This recipe can be accompanied with custard or vanilla ice cream, or with a dusting of powdered sugar before serving. The presence of cinnamon and lemon zest adds a spicy and aromatic touch that pairs well with the sweetness of the apples and caramel.

Trivia

The Tarte Tatin takes its name from the Tatin sisters who supposedly invented it by mistake in their inn in France at the end of the 19th century. The legend says that one of the sisters forgot to put the pastry at the bottom of the pie dish before adding the apples and caramel, cooking the cake with the pastry on top and then flipping it before serving. The cake was such a success that it became one of the best-known French specialties.