Ok I finally got the nerve to give it a try. I harvested 20 bushels of apples this year and made sauce, pie, cobbler, cake strudel ect. Time to try making apple tatin?
I know the famous apple for this French tart is Calville Blanc D’Hiver. I do not grow it. An orchard near me does but I hate to buy apples when I have 20 bushels. McIntosh and Cortland would be too soft and not hold up well. Also too sweet? After much thought I decided to try making it with N.W. Greening as it is a favorite of mine for cooking. Not sweet, great cooking appe
I was surprised to read that one can buy special pans for Tatin making. I read the original recipe was by the Tatin sisters in France who made it in a cast iron pan. Hooray as I have cast iron frying pans.
It turned out really well! It will not last long. Just an FYI that I am well pleased with N.W. Greening apples working well for apple tart Tatin.
It looks fabulous. If you do grow French apples, the best US apple to use is Granny Smith. Due to the its harder texture and tang, it is a perfect match for the burnt sugar bottom (which is then inverted). Looks super! Well done!! You want to slice your apples opposite sides first, so you have two large circles of apples then cut the other two rectangular pieces as filler at the end. The apples should be round and overlapping in concentric circles before baking. You’ve go this one!
Thanks for the kind words Mrs. G! Most of it was eaten yesterday. It is delicious. The caramelization of the sugar/butter married well to the tart greenings I used. N.W. Greening is very dense and takes a while to cook
I had to laugh at the recipe for this in “Joy of Cooking” as they suggested using Golden Delicious. I like Golden Delicious for cooking but I would think the Tatin would be way too sweet cooking with such a sweet apple. I did go with the recipe from Joy Of Cooking but used my Greening apples instead.
I have a Calville Blanc d’ Hiver apple tree but only had a few apples this year. I was looking forward to making one of these tarts when I get enough apples to use. The recipe you used would be appreciated.
Love to! Sorry the name of the book was French Tea. I’ve used it for years. I bake it at 350 degrees so I can watch the puff paste turn golden brown. The shortcut? For Pate Brisee is Pepperidge Farm puff paste sheets. Just defrost one, roll it thinner than it is to cover your pie plate, place on a cookie sheet lined with foil and place in the oven and bake for 35 minutes or until the crust is a rich golden brown color.
I do grow Calville Blanc and I feel it is well worth it. The flavor is fantastic for baking but I think it also has a lot of pectin. Calville Blanc really makes a beautiful looking tart tatin because of the way it holds its shape. I grow the apples and my mother comes over and makes the tarts.
BTW, yours looks great.
I have no problem with it moving. My recipe from “Joy of Cooking” also used 6 apples, 1 cup sugar, 1 stick of butter and baked at 350 degrees. I did not use puff pastry for the crust but made the Pate Brisee which turned out very well. I have made enough homemade pie crust and also homemade puff pastry over the years that Pate Brisee was not hard to make. Don’t let the fancy name fool you. It is a soft and sticky dough but easy enough to work with.
And yes to the person that asked, I did make mine in a cast iron skillet.
Since Calville Blanc, Granny Smith and NW Greening apples all seem to work well for this dish, I have to wonder if Ida Red, Rhode Island Greening, and Haralson might also be good choices?
If anyone had good results with other apple varieties for this I am all ears. Not everyone has access to Calville Blanc so their must be American apple varieties that will work well too. I was happy with using Greening but please do reply if you had success with other apple varieties.