r the past 6 to 8 months I have been trying to sucessfully produce a Tarte Tatin that looks like the over food stylized ones that I saw online, in cookbooks or simply “heard about”-from Chefs that were somewhat full of themselves and deemed their version best.
Coming from the science side of food-I analyzed every component to try and figure out why I could not get my Tarte Tatin to be sucessful. I kept ending up with mushy apples, and thick caramel or hard apples and runny caramel-I tried working with gums, thickeners, starches-using every food science trick in the book. I didn’t feel right about it, after all the Tatin sisters from France didn’t have to resort to any processed ingredients, and according to folklore and legend, their Tart Tatine was just divine!
But finally, after months of experimenting and trying and just not being happy with my final dessert, I finally had sucess-last night.
My friend Kevin did the final Tatin “flip”-and in an effort to elevate him to the fame he deserves, he can be seen on Youtube:
Without getting to heavy and deep -Here are some of the key components to a sucessful Tarte Tatin
1-Quarter cut the apples
2-Use Granny smith or Golden Delicious-and only use fresh apples in season, not stored apples. Stored apples ripen at an accelerated pace when taken out of C.A. (controlled atomospheric) storage and the starch turns to sugar making the apples turn to mush at the sight of anything “heat”.
3-Dont cook the caramel on too high heat, it will burn and give your final dish a bitter taste
3-Really jam the apples in there, you want them to be close together all around in a circle and lots in the middle as well-that way, there won’t be empty pastry gaps for the caramel to ooze out of.
4-Allow the Tarte Tatin to cool -don’t flip just out of the oven, you want the caramel to cool down a bit so it will slightly thicken
Serve with real whip cream or icecream.
Pair with late harvest german wines, Sauternes, or Madeira
Or, just enjoy with a cappuchino!