In-a-Hurry Tart Tatin Recipe
his is a perfect fast and easy dessert when you want something delicious and to impress. Normally I like to make my own Pâte Brisée dough but lets face it, sometimes we need to cheat a little and still come through!
Ingredients
- 8 large apples, I like to mix granny smith
- and honey crisp
- 6 tbsp./85grams/3oz unsalted butter
- ⅔ cup/135grams sugar
- 1 sheet of puff pastry, I like the PC Loblaws
- kind because it made with butter,
- DEFROSTED (let thaw in the fridge)
Instructions
- 1
Peel, core and cut the apples into quarters, transfer to a bowl (place in the refrigerator covered if you are doing this ahead of time). You can do this immediately before or you can do this up to 1 day ahead. If you do the apples ahead the tart will actually be less watery in the end. Don’t worry if the apples brown a little, they will be cooked and caramelized, you wont be able to tell.
- 2
When ready to cook, heat the oven to 375˚F. Place a 10-12-inch skillet (I like cast-iron) over med heat, add the butter to the pan, when the butter melts brush it up the sides and then sprinkle the sugar all over the butter. Remove from the heat.
- 3
Arrange the apples starting from the outside, each one on one flat side in concentric circles, like petals on a flower. Keep the pieces close to one another so that they support one another.
- 4
On a floured work surface roll out your pastry so that it is a little larger than the pan. I don’t trim the dough to be a circle, it will sort itself out in the oven. Lift the dough and drape it over the apples, tuck it in and around the apples.
- 5
Place the skillet back over med heat and let simmer for 3 minutes or until golden juices bubble up. Raise the heat a little and cook for another 7 minutes.
- 6
Place in the oven for 45-50 minutes. Remove from the oven, let rest for 5 minutes.
- 7
Place a large cutting board or heat proof platter on top of the pan, using gloves and holding the two handles of the pan and the cutting board together, in one flip, flip the pan and cutting board over and carefully lift the pan up. If any pieces of apple got left behind, scoop them up and place them in the appropriate place on the tart. Let cool a little and the you can slide the pie onto a plater if it is not already on one. Serves 8-10
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
You Might Also Like
More dessert recipes→
Dessert
Italian Lemon Ricotta Cheesecake with Blackberry Coulis
An Italian cheesecake is typically made with ricotta cheese. It is not overly sweet and slightly drier than a traditional cheesecake. This cake is best made the day before you want to serve it. The Blackberry Coulis really adds a nice touch. You can use frozen raspberries if you can find blackberries.
July 29, 2022
Dessert
Salted Frozen Yogurt Bark with Fruit and Nuts
This is the perfect sweet snack to satisfy those cravings.
July 15, 2022
Dessert
Wildberry Pie Oat Bars
I really do love anything berry but especially when they come guilt free. These decadent bars are refined sugar-free, gluten-free, vegan and incredibly delicious. They are not too sweet, just the way I like them and a great power snack. Feel free to make just blueberry or raspberry bars by subbing frozen or fresh raspberries or blueberries.
July 13, 2022
Frequently Asked Questions
How do I make In-a-Hurry Tart Tatin?
This In-a-Hurry Tart Tatin recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 7 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this in-a-hurry tart tatin in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.