tarte tatin

January 27, 2010 § Leave a comment

you will need:

a tub of creme fraiche

1 large pie pan with high sides—buttered and sugared.

5 apples- granny smith, or whatever is in season that won’t get all mush-tastic.

5 pears- green pears, or note recommendation above.

Peel and cut the apples the into long vertical strips.  Cut off the tops and bottoms of each strip so they’ll stand up flat.  The apples and pears should be arranged upright.

If you happen to have skills of depth perception, cut the strips so that they are even with or below the lip of the pan.  If you think of it like a puzzle, this task is far less tedious than it might seem at first blush.  Save your scraps, and fit them in where there are gaps.  Ideally, you want the apples and pears to be wedged into the pan tightly.


3 cups flour, sifted and unbleached

1 raw egg

2 sticks of butter, softened

1 tsp sugar

Mix together by hand.  The crust should be dry, but roll-able.  Roll out in a large circular shape to fit your pan.


2 sticks butter

2 cups sugar

Heat in a skillet or saucepan over medium to high heat.  Stir constantly until it reaches golden brown.  It will seem to take a long time to get a deep golden brown color—but be persistent, and don’t burn it. If you burn it, grab a new pan and start over.

Pour the sauce mixture over the apples and pears that you have carefully fit in the pan.  Assemble the crust on top and tuck in the edges of the crust.  Foil to cover, and poke holes to vent.

Bake at 350 degrees for 2 hours.  PUT A COOKIE SHEET LINED WITH FOIL UNDER THE PAN TO CATCH THE DRIPPINGS, or your smoke alarm will be going off every time you turn on your oven, until the end of time.

Cool.  When the pan is cool (the cooler the better), top the pan with your serving plate and quickly and carefully flip over.

Serve with crème fraiche or vanilla ice cream, if you must.


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