My Grandma’s tart Tatin recipe (Tarte Tatin)
Much ink has been spilt over the origin of the tart Tatin. It even seems the story was made up to make it famous at the beginning of the 20th century!
Stéphanie and Caroline Tatin were running a Hotel-restaurant in the Sologne region.
The hotel Tatin even had the honour of being mentioned in the first Guide Michelin Edition in 1900!
The Tatin sisters made their tart famous, but not by forgetting to put the pastry on time over the apple as it is the legend, but by telling a story over their delicious dessert. A Parisian restaurant owner, Louis Vaudable, then stole their recipe but gave it the sisters name.
In any case, the Tarte Tatin became a famous dessert in France. I’m sharing with you my Grandma’s version of the Tarte Tatin. I hope you will like it.
Ingredients for the best Tarte Tatin
For a baking tin of 26 diameters.
For the dough:
One coffee spoon of salt
1 sachet of vanilla sugar (1,5 coffee spoons)
My Grandma’s preparation
Prepare the sweet pastry by mixing all the ingredients.
Sieve the flour into a large mixing bowl. Add 100g sugar and salt. Chop the butter into cubes, then gently work it using your fingertips with the flour and sugar until the mixture resembles breadcrumbs and add the egg. Finish mixing.
Let the dough rest for at least 30 minutes.
Roll out the pastry until it’s 4mm thick (yes, my grandma was very precise!).
Peel the apples and remove the seeds. Cut them in eighth.
In a metal tin of 4-5 cm height, melt the butter on the stove.
When the butter foams, add about 130g of the sugar to the butter and stir gently. Place the apple eighths, the way you want it to look when finished. Dust the rest of the sugar and the vanilla sugar over the apples.
Let it cook gently until it starts caramelizing.
Place the pastry over the apple and with the rolling pin. Cut the extra pastry over the edges. Prick it with a fork.
Bake the tart Tatin at Th. 7 or 8, until you see the pastry is just cooked, then cover the tart with foil and bake it for another 10 minutes.
Take it out of the oven and let it rest 15 minutes on a wet kitchen towel and finally put it on a hot stove for one minute to help remove from the mould.
Enjoy with vanilla ice cream.
For more French traditional family recipes, check out these other posts:
My mum’s veal stew with vanilla! One of my favourite dish!
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