Caramel Apple Pastry (French-Style Tarte Tatin)
Voila to the New Year!!
Caramel and apple combo is always a winner dessert for me. Adding the homemade rough puff pastry made it even worth all the time in the kitchen. I think it’s important for us bakers to know how to make our own pastry dough recipe once and for all. So, that way we can control the quality of the pastry dough.
I can’t believe it’s not CHEESE!! The fatter the butter the better!! You’ll need extra fatty butter for this recipe.
Before, I always resort to buying the all-ready made pastry sheets. I mean, why not?! It’s so easy to just buy it and not to worry if it will destroy your entire recipe. Not saying I’ll never ever buy it again but after trying out a few recipes online and on youtube, I found that Claire Saffitz’s rough pastry dough recipe is THE BEST to follow for beginners!!!! Here’s her take on making rough puff pastry: https://www.youtube.com/watch?v=eiQR-F5wqvk&t=1264s Thanks Claire! 💖
Caramel Apple Pastry (French Style Tarte Tatin)
Rough Puff Pastry Dough
- 1 1/2 stick unsalted fatty butter 82% fat
- 1 3/4 cup flour
- 1 tbsp sugar
- 3/4 tsp fine salt
- ice cold water
- 3 medium gala apples
- 2-3 tbsp plum sake or brandy
- 1/2 cup sugar
Rough Puff Pastry Dough Part 1
- Divide 1 1/2 stick of butter in two portions. Freeze first half portion.
- Thinly slice the second half portion of the butter. Place in fridge.
- In a bowl, mix flour, sugar, and salt.
- Using a medium cheese grater, grate frozen butter into flour mix.
- Add chilled sliced butter. Toss gently.
- Add 2-3 drops at a time of ice cold water. Toss gently.
- Gently knead and bring dough together.
- Transfer onto plastic wrap. For loose crumbs, add just a bit of water and mix with the rest of the dough.
- Using a rolling pin, flatten the dough into a square.
- Let it chill in the fridge for 2 hours.
- Peel apples.
- Cut in four ways.
- Using a spoon or a melon scooper, de-core apples.
- Place apples in a bowl, then add plum sake. Mix. Set aside.
Rough Puff Pastry Part 2
- Using a rolling pin, flatten the dough by tapping it.
- Fold the dough towards the center. Flatten again with rolling pin.
- Repeat process for 3-4 times or until dough is smoother in texture.
- Chill again before use.
- In a non stick pan, pour sugar and spread evenly around the pan.
- Turn stove on a medium heat.
- Stir gently once sugar starts to liquify.
- Keep stirring until golden color is achieved.
- Pour 90% of the caramel into a 5x5.5 in. mold.
- Quickly, arrange apples sideways on top of the caramel.
- Drizzle the rest of the caramel on top of the apples. Set aside.
Rough Puff Pastry Part 3
- Remove from plastic wrap.
- Cut in half. Freeze the other half for later use.
- Roll dough out while eye-balling the size of the mold.
- Place dough on top of apples.
- Gently tuck in pastry dough around the mold.
- Using a fork, poke holes on pastry to let steam out while baking.
- Bake at pre-heated oven (350°F / 175 °C) for 35-45 mins.
- Let it stand for 5 mins.
- Carefully flip the pastry onto a plate.
- OPTIONAL: Apply a bit of glaze on top. I used some left over caramel with small amount of hot water and dubbed it on top while apples are still warm.
- Serve it warm.
- The fatter the butter the better! Use no less than 82% fat for the pastry dough. For USA bakers, Kerrygold brand is the best.
- Do not put too much ice cold water. Just use 2-3 drops at a time until it clumps up together.
- Use GALA apples.
- I love using melon scooper for removing the core of the apples.
- I used plum sake here but feel free to explore and use other alcohol products that will satisfy your tastebuds. Brandy is also a good option.
- Rolling pin is going to be your best friend through out this process. Keep it close at hand.
- Don't panic if your dough looks too crumbly at first. You need that rough texture at first to give you some time to fold the dough repeatedly without having the butter all melty.
- When it's time to poke holes on the pastry dough, use a fork and poke until it touches the apples to let steam out while baking.
- The tarte tatin is done once you see the bubbles on the edge of your baking pan and the top is slightly golden brown.
- Flip the tarte onto a bigger plate to avoid the drippy caramel mess.
- For leftovers, you can store in fridge but must re-heat first before devouring it again or you won't be too happy with the hard texture of the crust.
- Finally, if you're a visual person like me, watch the step-by-step video tutorial on youtube.
WATCH The Caramel Apple Pastry Step-By-Step Video Tutorial:
My name is Dhin. I'm delighted that you are here to join me in cooking delicious food and baking adorable pastries. Working in the kitchen became my therapy when the pandemic struck all of us. Join me on my journey, one bite at a time.