Tarte Tatin
cooking.nytimes.com
Claimed by Julia Child
Serves 8 · 2 of 6 items checked · 5 aisles
Produce
- Checked by Julia Child
Dairy & Eggs
Frozen
Pantry / Durable
- Checked by Julia Child
Recipe by Julia Child
An upside-down caramelized apple tart, the rustic French dessert Child demystified for American bakers.
By Julia Child
Child's version of the Tatin sisters' happy accident — apples cooked in caramel under a lid of pastry, then flipped at the table. She walked viewers through the nerve-wracking inversion and the reward of apples lacquered in their own caramel.
The dish
2 of 6 items checked
cooking.nytimes.com
Claimed by Julia Child
Serves 8 · 2 of 6 items checked · 5 aisles
Peel, halve, and core the apples, then toss them with lemon juice to keep them from browning.
Melt the butter in a heavy ovenproof skillet, add the sugar, and cook over medium heat until it turns a deep amber caramel. Take it off the heat before it burns.
Pack the apples into the caramel, rounded side down, and cook them gently on the stovetop for about 15 minutes, basting with the caramel.
Lay the pastry over the apples, tuck the edges down inside the pan, and bake at 425°F for 25 to 30 minutes, until the pastry is puffed and brown.
Let the tart rest for a few minutes, run a knife around the edge, then invert it onto a serving plate in one confident motion. Serve warm.
Adapted from The French Chef Cookbook. View a published recipe at NYT Cooking (opens in a new tab)
Appears in: Chefs who taught a country to cook
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