|Official Tarte Tatin Recipe|
|This recipe comes from the official Tarte Tatin website. I have not attempted to correct the sometimes awkward translation, as I think it lends charm to the recipe. (Here's the story.)|
I have given rough US translations of the metric measures (in italics).
Take a relatively high-sided pie dish (for 8, 24 cm diameter) (about 9 inches). Note: this must be a dish that can be placed directly over a flame.
Butter the mold using 150 g (about 5 TB) of fine butter. Sprinkle 125 g (about 1/2 cup) of icing sugar (fine powdered sugar) onto the butter.
Peel approximately 1 Kg (about
2.2 pounds, or 4-5 apples) of apples. Cut
into quarters and place them side by side
with the curved side down then fill the gaps
with large slices.
and arrange on a base of flaky or short pastry
(I think this means arrange
pie crust on top of apples), slightly larger
than the diameter of the mold, then put back
in the oven for approximately a 1/4 of an
Simply serve as it is, that’s it.
Tips from Jane
— If you have any French music, play it while you’re making this to be even more authentic!
— While some recipes suggest serving it with whipped cream, I tend to agree with the Confrérie, (see (www.tarte-tatin.com) who says “simply serve as it is, that’s it…the addition of cream or flaming with alcohol on service would simply change this unique taste: thus it is to be avoided.”
— The web site suggests drinking a light red wine (preferably from Sologne) or an excellent cider (French cidre is lightly alcoholic) with the Tarte Tatin.
Here's my unofficial Tarte Tatin recipe.