Tarte Tatin

Emily Rhodes
Emily Rhodes
May 27, 2021
The few humble ingredients in this upside down tart combine to make one of the most classic French desserts. It's a great dish to make in the Anova Precision Oven, as the whole dish is cooked in one pan and the high heat steam settings cook the fruit and puff pastry to perfection. Be sure to cook the caramel until it just turns a rich amber color, you will have to watch carefully during this step as it turns quickly from amber to burnt and black.
Serves
6
Prep Time
00:20
Cook Time
00:45
Tarte Tatin
0
22
Ingredients
2 sheets
frozen butter puff pastry, thawed
150 g
superfine sugar (2/3 cup)
60 g
unsalted butter, cubed (1/2 stick)
½ tsp
salt
5 whole
Pink Lady apples or other cooking apples
Steps

1. Prepare the pastry

Use a water-dampened pastry brush or a spray bottle to moisten one sheet of pastry, then put the other sheet on top and gently roll them together. You aren’t trying to make it a lot bigger, just creating a thicker piece of pastry for more structure in your finished tarte. Once you’ve done this, use a sharp knife to trim off rounded corners. Imperfect trimming is fine, and you don’t need to cut an exact circle as you’re going to tuck all the excess bits in later anyway. Put the pastry in the fridge until you need it.
Prepare the pastry

2. Preheat the oven

Sous Vide Mode: Off
Steam: 60%
Temp: 428°F
Heat: Top, Rear

3. Prepare the apples

Peel the apples and cut them roughly into thirds. To do this, I cut the pieces off close to the core and just trim out any remaining seeds with a small knife.
Prepare the apples

4. Prepare the sugar

Sprinkle the sugar evenly over the base of a heavy 12in/30cm pan and put it in the oven until it’s melted and turning a dark amber colour at the edges. The timing of this will vary depending on the heaviness of your pan and your sugar, but watch it closely as you want golden, not black. Refer to the photo for how it should look.
Prepare the sugar

5. Cook the sugar

Sous Vide Mode: Off
Steam: 60%
Temp: 428°F
Heat: Rear, Top
00:15 Timer

6. Make the caramel

Remove the pan from the oven as soon as the sugar is the right colour and, working quickly to stop it cooking further, drop in the butter and salt. It will spit and fizzle – let that die down then give it a whisk to mix the butter and sugar together. If it starts to harden, don’t worry as it’ll melt again once it goes back in the oven.
Make the caramel

7. Start cooking the apples

Add the apples to the caramel and give everything a mix. Don't worry if the caramel clumps and seizes, it'll soften again in the oven. Put the pan into the oven and cook until the caramel is melted and the apples are just beginning to soften.
Start cooking the apples
Sous Vide Mode: Off
Steam: 80%
Temp: 392°F
Heat: Rear
00:08 Timer

8. Arrange the apples

Remove the pan from the oven and, using tongs, arrange the apple pieces cut side up in the pan so they are packed in quite tightly; this is easiest if you make a concentric overlapping circle around the edge and then fill in the centre.
Arrange the apples

9. Add pastry and cook the tarte

Working quickly, lay the pastry over the top of the fruit and tuck the edges down all around. Cut a small vent in the centre of the pastry to release steam, then put the pan back in the oven and cook until the pastry is puffed and golden brown all over.
Add pastry and cook the tarte
Sous Vide Mode: Off
Steam: 80%
Temp: 392°F
Heat: Rear
00:25 Timer

10. Remove, cool and turn out

Remove the tarte from the oven and let it sit undisturbed for around 30 minutes. Put a large plate upside down over the top of the pan. Use a folded kitchen towel or oven mitts to make sure you’re holding everything safely, then flip it over and invert the tarte onto the plate. Lift off the pan to reveal your beautiful creation - I like to give the bottom of the pan a sharp tap with a wooden spoon to encourage all the fruit to come out, but if any bits remain just lift out with a spatula and place them back on the tarte after you’ve turned it out.
Remove, cool and turn out

11. Serve

Serve warm or at room temperature, with thick cream or ice cream (optional). This is best eaten within a couple of hours of cooking.
Serve
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