When it comes to desserts, few can rival the elegance and sophistication of a classic French tarte tatin. This caramelized apple tart has been a staple of French patisserie for centuries, and for good reason. With its harmonious balance of sweet and savory flavors, the tarte tatin is a dessert that never goes out of style. But what makes this tart so special, and how can you make it like a pro, just like Jamie Oliver? In this article, we’ll delve into the world of tarte tatin and explore the secrets to making a truly unforgettable dessert.
The Origins of Tarte Tatin
Before we dive into the recipe, let’s take a step back and explore the rich history of this beloved dessert. The tarte tatin originated in the late 19th century in France, specifically in the town of Lamotte-Beuvron, where it was created by two sisters, Stéphanie and Caroline Tatin. The story goes that the sisters, who ran a small inn, were looking for a way to use up some bruised apples that were no longer suitable for sale. They came up with the idea of cooking the apples in butter and sugar, then topping them with pastry, and the tarte tatin was born.
The dessert quickly became a hit, and soon, people were flocking to the sisters’ inn to taste this new and exciting tart. News of the tarte tatin spread, and before long, it was being served in restaurants and cafes all over France. Today, the tarte tatin is still a beloved dessert in France, and its popularity has spread to countries around the world.
Jamie Oliver’s Take on Tarte Tatin
So, what makes Jamie Oliver’s tarte tatin recipe so special? For one, Oliver is known for his emphasis on using fresh, seasonal ingredients, which is essential for creating a truly authentic tarte tatin. Oliver’s recipe also features a few tweaks and twists that set it apart from traditional versions.
First, Oliver uses a combination of Granny Smith and Golden Delicious apples, which provides a nice balance of sweetness and tartness. He also adds a hint of cinnamon and a sprinkle of sugar to the apples before cooking them, which gives the tart a warm, spicy flavor.
Perhaps the most interesting aspect of Oliver’s recipe, however, is his use of a homemade pastry crust. While many recipes call for store-bought puff pastry, Oliver insists on making his own crust from scratch, using a combination of flour, butter, and ice-cold water. This gives the tart a flaky, buttery crust that’s simply divine.
The Essential Ingredients
So, what do you need to make a tarte tatin like Jamie Oliver? Here are the essential ingredients:
- 2-3 Granny Smith apples, peeled and halved
- 2-3 Golden Delicious apples, peeled and halved
- 2 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/4 cup ice-cold water
- 1 egg, beaten (for brushing pastry)
Choosing the Right Apples
When it comes to choosing the right apples for your tarte tatin, it’s essential to select a combination of sweet and tart varieties. The Granny Smith apples provide a nice tartness, while the Golden Delicious apples add a touch of sweetness. Avoid using overly sweet apples, like Fuji or Gala, as they can make the tart too sweet.
The Importance of Cold Ingredients
One of the key elements of making a successful tarte tatin is using cold ingredients, particularly when it comes to the pastry crust. This is because the cold butter and ice-cold water help to create a flaky, layered crust that’s essential for a good tarte tatin.
The Step-by-Step Recipe
Now that we’ve covered the essential ingredients, let’s move on to the step-by-step recipe. Here’s how to make a tarte tatin like Jamie Oliver:
Step 1: Make the Pastry Crust
In a large mixing bowl, combine the flour, salt, and cold butter. Use a pastry blender or your fingers to work the butter into the flour until it forms a crumbly mixture. Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 2: Prepare the Apples
Peel and halve the apples, then place them in a large bowl. Add the granulated sugar, cinnamon, and salt, and mix until the apples are evenly coated.
Step 3: Cook the Apples
In a large skillet, melt the butter over medium heat. Add the apples and cook, stirring occasionally, until they’re tender and caramelized, about 20-25 minutes.
Step 4: Roll Out the Pastry Crust
On a lightly floured surface, roll out the chilled pastry crust to a thickness of about 1/8 inch.
Step 5: Assemble the Tart
Place the cooked apples in the center of the pastry crust, leaving a 1-inch border around the edges. Brush the edges of the pastry with the beaten egg.
Step 6: Fold the Pastry Crust
Fold the pastry crust over the apples, pressing gently to seal the edges. Use a knife or pastry brush to trim any excess pastry.
Step 7: Bake the Tart
Preheat your oven to 400°F (200°C). Place the tart on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown.
Step 8: Serve and Enjoy!
Remove the tart from the oven and let it cool for a few minutes. Serve warm, with a scoop of vanilla ice cream or whipped cream.
Tips and Variations
Here are a few tips and variations to help you take your tarte tatin to the next level:
- Use a mixture of sweet and tart apples, like Granny Smith and Golden Delicious, for the best flavor.
- Don’t overmix the pastry dough, as this can lead to a tough crust.
- Use a combination of granulated and brown sugar for a deeper flavor.
- Add a splash of Calvados or other brandy to the apples for an extra layer of flavor.
- Serve the tart with a dollop of crème fraîche or whipped cream for an added touch of elegance.
By following these steps and tips, you’ll be well on your way to creating a truly unforgettable tarte tatin, just like Jamie Oliver. So go ahead, give it a try, and indulge in the rich, buttery flavors of this beloved French dessert.
What is Tarte Tatin?
Tarte Tatin is a classic French dessert made with caramelized apples, sugar, and butter, topped with pastry. The twist in Jamie Oliver’s recipe is the use of a mixture of Granny Smith and sweet apples, which gives the tart a perfect balance of sweetness and tanginess. This dessert is a staple in French cuisine and is often served warm with a scoop of vanilla ice cream.
The beauty of Tarte Tatin lies in its simplicity and the fact that it can be made ahead of time. The caramelized apples can be cooked and left to cool, and the pastry can be made and refrigerated until ready to assemble and bake. This makes it an ideal dessert for dinner parties or special occasions.
What type of apples should I use for Tarte Tatin?
The type of apples you use for Tarte Tatin is crucial to its success. Jamie Oliver recommends using a mixture of Granny Smith and sweet apples, such as Golden Delicious or Braeburn. The Granny Smith apples provide a nice acidity and a firmer texture, while the sweet apples add natural sweetness and a touch of softness.
It’s essential to choose apples that hold their shape during cooking, so avoid using overly ripe or soft apples. You can also experiment with other apple varieties, such as Fuji or Honeycrisp, but the key is to find a balance between sweetness and acidity.
How do I caramelize the apples for Tarte Tatin?
Caramelizing the apples is the most critical step in making Tarte Tatin. To do this, you’ll need to cook the apples in a mixture of butter and sugar over low heat, stirring occasionally, until they’re tender and caramelized. This process can take around 30-40 minutes, so be patient and don’t rush it.
The key to achieving a deep caramel color is to cook the apples slowly and gently, allowing the sugar to dissolve and the apples to release their natural juices. You’ll know the apples are caramelized when they’re tender and have a deep golden brown color. At this point, they’re ready to be topped with pastry and baked.
Can I make Tarte Tatin ahead of time?
Yes, you can make Tarte Tatin ahead of time, which makes it an ideal dessert for dinner parties or special occasions. The caramelized apples can be cooked and left to cool, and the pastry can be made and refrigerated until ready to assemble and bake.
Once assembled, the tart can be refrigerated for up to 24 hours or frozen for up to 2 months. When you’re ready to serve, simply bake the tart in the oven until the pastry is golden brown and the apples are warm and caramelized.
How do I make the pastry for Tarte Tatin?
Making the pastry for Tarte Tatin is relatively simple and only requires a few ingredients, including flour, butter, and ice-cold water. The key is to keep the butter cold and to handle the dough gently, so it doesn’t become too warm and soft.
To make the pastry, simply combine the flour, butter, and ice-cold water in a food processor, and pulse until the mixture forms a ball. Then, wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to rest.
How do I assemble and bake Tarte Tatin?
Assembling and baking Tarte Tatin is the final step in making this delicious French dessert. To assemble the tart, simply place the caramelized apples in a baking dish, roll out the pastry to a size slightly larger than the dish, and place it on top of the apples.
To bake the tart, preheat your oven to 400°F (200°C), and bake for 25-30 minutes, or until the pastry is golden brown and the apples are warm and caramelized. Remove the tart from the oven, and let it cool for a few minutes before serving.
How do I serve Tarte Tatin?
Serving Tarte Tatin is the best part of making this delicious French dessert. The traditional way to serve Tarte Tatin is to place it on a serving plate, top it with a scoop of vanilla ice cream, and drizzle with caramel sauce.
You can also serve the tart with whipped cream or a dollop of crème fraîche for a lighter option. Whatever you choose, make sure to serve the tart warm, so the apples are still slightly caramelized and the pastry is crispy.