Getty Images for InterContinental
A lot of people shy away from homemade tatins because of the caramel factor. If you’re afraid to flambé, leave the rum part out, because the only way to really burn off the alcohol is to ignite some flames.
- 4 Tablespoons butter
- 1 Pound pumpkin, peeled and sliced into rounds, and then each round cut up into 3-inch pieces
- 1/2 Cup sugar
- 1/8 Cup rum
- One 6-inch round puff pastry
Calories Per Serving1236
Folate equivalent (total)133µg33%
Pumpkin Tarte Tatin
Cinnamon, cloves, sugar, and allspice. Michael's recipe of Pumpkin Tarte Tatin combines all the flavors and smells of fall. Serve the Tarte warm with a scoop of vanilla bean ice cream and smokey Recchiuti Burnt Caramel Sauce .
Yields: 1 9inch Tatin Time: About 2 hrs
- 3 acorn squash, peeled and seeded
- 1 1/4 cup unsalted butter
- 1 1/2 cup granulated sugar
- 1 whole vanilla bean
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground clove
- 1/8 teaspoon ground allspice
- 1/4 lb puff pastry
- 2 tablespoons butter, melted
- 3 tablespoons sugar
- Your favorite Vanilla Ice Cream
On a lightly floured table, roll the puff pastry into a 10-inch diameter, approximately 1/8-inch think, then return to the refrigerator.
Peel the squash, remove the seeds and slice into 1/2-inch wedges.
Slit and scrape the vanilla bean into the granulated sugar. Add cinnamon clover and allspice and whisk until incorporated. Remove the bean pod.
Line a 9-inch cast iron skillet with the 1/4-inch slice of butter and the sugar mixture. Begin tightly placing the squash into 2 layers in the sugar/butter mixture in the skillet.
Place the skillet over high heat and continue to cook until the sugar reaches a rich golden brown and is fully caramelized.
Place the refrigerated puff pastry on top, rolling the edges inward to resemble a pie crust. Brush with butter, sugar, and then pierce dough before placing in the preheated oven for approximately 30-40 minutes, or until the puff is properly baked throughout, to prevent a soggy crust.
Remove the tart from the oven and allow to cool before inverting onto a platter.
Finish with a drizzle of Burnt Caramel Sauce, vanilla ice cream, or cream fraiche.
Banana Tarte Tatin with Spiced Rum Cream
This is my island twist on a classic tarte tatin. The spices and rum add a real taste of the Caribbean and it’s an indulgent dessert that’s great for a dinner party. You can serve this hot or cold, but straight from the oven is wonderful as you really get to enjoy the soft caramel and banana juices.
Ainsley's Caribbean Kitchen
Preheat oven to 200°C/180°C fan/gas 6.
Meanwhile, peel the bananas, cut into thick slices, place in a bowl and toss in half of the orange juice and the allspice. Set aside.
In a 24-cm heavy-based ovenproof frying pan, without stirring, gently heat the sugar over a low heat until dissolved and then turn the heat up to medium–high and cook for 1–2 minutes until the sugar turns a golden caramel colour. If necessary, gently move the pan but do not stir. Remove from the heat. Gradually add the cubed butter, stirring to combine, until the mixture looks like a thick, glossy caramel.
Place the cut bananas in the pan in a circle nestled into the caramel.
Open out the pastry on a lightly dusted work surface and use a rolling pin to roll it out into a circle just bigger than the frying pan and about 2½cm thick. Place the pastry on top of the pan and roughly tuck in the edges with a fork (so that when the tarte is turned out, it will hold in the caramel).
Transfer the pan to the oven and bake for 20–25 minutes, until the pastry is risen and golden brown.
Meanwhile, make the spiced rum cream. Whisk the double cream with the icing sugar until soft peaks form, then add the rum, nutmeg, cinnamon and orange zest, and whisk gently until combined.
Remove the tarte from the oven and let rest for no more than 2 minutes, then loosen the edges with a blunt knife. Place a large plate on top of the pan and, in one swift movement, invert the tarte onto the plate. Cut into slices and serve with a dollop of the spiced rum cream.
The Kitchy Kitchen
Tarte Tatin is a family recipe for me. There are a few pies and cakes that make the cut: Devil’s food cake with marshmallow frosting, Tina’s pumpkin pecan pie, Spooky’s Rum Cake. Tarte Tatin is yet another to add to the list, and one of my favorites. It’s essentially an upside-down apple tart, made with four ingredients (apples, butter, sugar, pie dough). It could not be simpler, and because of that, it’s flavor is deep and rich, almost like you pressurized the apples until, like diamonds, they changed their form into something wonderful. I love apples and rosewater as a flavor combination, so that’s what I did here, along with candied rose petals for the garnish, but you’re welcome to omit the rose and just serve with whipped cream. This is a recipe where simplicity rules, so don’t get too far in front of the recipe by adding a ton of extra flavors. Enjoy!
INGREDIENTS (TARTE TATIN)
For 4 mini Tarte Tatins (or one 10-inch Skillet)
4 four-inch wide saute pans, preferably with deep side (or one 10 inch skillet)
1/2 cup white sugar, divided 4 ways
1 vanilla bean, seeds extracted and divided 4 ways
1/2 cup (one stick) unsalted butter, divided 4 ways
10-12 small pink lady apples (mine were about 2 inches diameter), any high acid firm apple with a hint of sweetness, peeled, cored, and halved
1 recipe pie crust, rolled out to 1/8 inch thick
INGREDIENTS (PIE CRUST)
This is a double crust recipe, so you will only be using one for the tarte tatin. Refrigerate or freeze the other one for future use
2 1/2 cups all purpose flour
8 ounces (two sticks) unsalted butter
INGREDIENTS (CANDIED ROSE PETALS)
16 rose petals, unsprayed (organic is best)
For the pie crust, in a food processor or quickly using your fingertips, combine the flour, sugar, salt and butter until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. Add the first 1/4 cup of water and mix until the dough comes together easily. It’s too dry if it immediately clumps apart. Add two tablespoons of water at a time, you can always add more water but not more flour, so careful not to add too much! Bring the dough into two balls and plop them on top of two sheets of plastic wrap. Loosely wrap up the ball and press down, smooshing the ball into a disc about an inch thick. Pop them in the fridge for 30 minutes while you busy yourself with the other stuff.
For the candied rose petals, dip each rose petal in the egg white, coating the entire petal. Then dip the petal in the superfine sugar, coating entirely. Place on a rack to set, which should take about an hour. Set aside.
Preheat oven to 400 F. Stir together the sugar and vanilla seeds. Pat down the butter onto the pans and sprinkle the vanilla sugar on top. Place the apple pieces vertically in the pan, snaking in a circle along the edge. Keep repeating until the whole pan is full, then sprinkle with a little rosewater. Repeat for all small pans. Over a medium flame, place the pan for 15 to 20 minutes (up to 25 if making in one large pan), until the butter, sugar, and apples have created a golden brown caramel. It’s ok if it’s a little patchy. Let it cool for a few minutes and roll the chilled pie dough neatly onto the dish, and roll the crust inside the edge of the pan. Put in the oven and bake for about 15 minutes (20 if making in one large pan), or until the apples are bubbling and the crust is golden brown. Bring to room temp (if you can wait) and flip onto a serving dish. Served with candied rose petals. Enjoy!
The tart was delicious. Will make without the walnuts next time, as their texture is distracting and does not match the rest of the tart.
When using pastry dough bake for only 14 minutes
Just OKAY-- after reading some of the reviews, I think I might have undercooked the pears in the syrup. I'm not sure what happened, but the pears were a bit bland. Neither the rum nor the lemon did much to add flavor--the walnuts did not enhance the flavor of the pears--they were a bit distracting. I will not be making this recipe again. Rather, I will save my pears for the Carmelized Upside-Down Pear Tart (Tatin) also from this site. It is a very similar recipe, but with fewer ingredients-- and absolutely delicious!
This was excellent, easy to make, and very forgiving. I was afraid that the pears would take forever to caramelize, but then I got distracted by an early guest and the next time I turned around, everything was quite brown. A few of the pears got a bit burnt, even, but it didn't seem to matter in the final product. Also, I was really sloppy about tucking the pastry around the pears that didn't matter, either. And I skipped the walnuts, because my menu already included tons of nuts. Despite all this, the tart was beautiful when unmolded, and it tasted fabulous.
I made this for Christmas Eve and followed the recipe (what a concept). The liquid evaporated and the browning happened right on schedule. I suspect there is a large variation in the water and sugar in various pears. It was, as another reviewer commented, very rich, but also delicious. I will definitely make it again. Perhaps with just a bit less sugar.
It took over an hour and a half to boil the liquid out, and get the pears the right color. It does not really taste like a fruit tart, but more like a caramel bar. My guests liked it and went back for more, but all agreed it was very rich. We recommend serving crème fraiche to cut the richness a bit, rather than ice cream.
I thought this was superb, as did everyone I served it to. I made the crust per the recipe it was outstanding--perfectly flaky and delicious. Iɽ recommend doing so to anyone who can take the time. Like others, it took longer for my pears to cook on the stove--probably an extra 10 minutes beyond the 10 recommended. The liquid never evaporated entirely, so I just poured the excess over the pears after they were in the pan. My pie pan is on loan, so I made this in a foil-lined springform pan, which resulted in straight sides rather than the slope that a pie pan would give. I thought it was fine and may do it the same way when I repeat this recipe, which I will.
This was delicious, made without walnuts, with a puff pastry crust, and served with vanilla ice cream. Next time I might increase the rum a little. Only downside is I was peeling pears after guests arrived cause I was worried about them turning and wanted the tart to be warm and not soggy when served. Next time I think Iɽ try making it before guests arrive, let it sit in oven to keep warm, and turn it over right before serving.
I made this for Thanksgiving and I must say I was disappointed. It was way too much work for thanksgiving with all the other stuff going on. Though I used ripe pears, it took me almost 40 minutes to get the pears to turn golden brown and the syrup to almost evaporate--not the 10 minutes as the recipe states even with my high btu Viking. I could whip up a pear cake in less time. I used puff pastry crust and found it to be too rich after a big meal. I did serve it with a vanilla bean ice cream which was a nice compliment to the pears, but on the whole, wasn't worth the time. Only one guest even took a piece. If I ever decide to make it again, I'll use the printed recipe for the dough, add vanilla bean to the syrup and make it on a day when I don't have much to do.
I've made this desssert several times, always to rave reviews. Frankly, I think the walnuts are gilding the lily and not necessary.
Make sure your pears are truly firm, or they'll create too much juice, and instead of browning they'll just turn to mush. You really have to play with the stove temperature/length of cooking time to compensate for the amount of juice rendered by the pears. I often still have liquid in the pan when my pears have turned brown, so after removing the pears I boil the liquid until it's syrupy and pour it on top of the fruit. I use puff pastry without cutting vents in the top this creates a nice, fluffy base for the tart. A deep, fluted clafoutis pan works well.
I used the puff pastry suggestion and it turned out beautifully. Make sure and allow pears to slightly ripen. Lovely presentation.
I wasn't confident about the cooking of the pears in the sauce. I thought the sauce should carmelize turning the pears a dark brown. The pears were cooked, but the sauce didn't get very thick or reduce. I'm not sure what I did wrong. I will do it again, it was absolutely delicious and probably could be even better. To thicken the sauce, after 30 minutes I poured it into a separate sauce pan and boiled it for a while until it reduced, but the pears were not as brown as I would have liked.
The taste was delicous, I did have trouble getting my pears to turn a nice golden color. I used 5 bosc and 4 anjou, next time I would use all bosc pears. I brought to a Christmas dinner and it was gone immediately.
I did make the accompanying pastry dough- it was easy to make and very light and flaky. The dessert was perfect for Thanksgiving dinner. This is an elegant, super-easy recipe.
Delicious. This was my first Tarte Tatin. Novices should notethat the pears really change color when they are done. I bought the crust which worked fine.
This was my dessert on Christmas Eve. It was very easy to make and the results were truly wonderful. I used packaged puff pastry instead of the accompanying dough recipe and ended up with an easy, scrumptious, and special dessert.
This is absolutely scrumptious! I used a recipe from Martha Stewart's cookbook for the crust - having forgotten to print out the recipe here - so I can't attest to the pastry dough recipe. But the rest of the directions and ingredients make something out of this world! I added a little vanilla and some traditional pumpkin pie spices for variety.
Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.
Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that’s starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top – it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.
The History of Tarte Tatin
The name of Tarte Tatin comes from the Hotel Tatin, which is just south of Paris, in Lamotte-Beuvron. A pair of sisters, Caroline and Stephanie Tatin, ran the hotel in the early 1880s. Stephanie, the story goes, was baking for the day’s meal, and had intended to make a traditional apple pie (with crust on top and on the side, not just the bottom). Distracted that day, she left the sliced apples (two regional varieties, Calville and Reine des Reinettes) to sauté in butter and sugar too long, and they began to burn. To avoid them browning further and to turn the sauté into steaming, she tossed a round of pie dough atop the apples, and then slid the whole thing, pan and all, into a hot oven. The result, a tarte (with crust only on the bottom) rather than pie, was a big hit and word traveled, making it a draw for guests, who would journey to the Hotel Tatin to taste the unusual delicacy.
The historians who are suspicious of cute origin stories like this one say that a tart like this was already traditional in this region of Sologne, but I’m the sort of historian who, given a split opinion, tends to prefer the cute origin story, to the murkier, more open-ended one.
The fame of the Tarte Tatin was sealed when the fabled chef of Maxim’s, Louis Vaudable, wrote about it with such glowing praise, in a quote worth quoting in full:
“I used to hunt around Lamotte-Beuvron as a young man, and one day discovered, in a tiny hotel run by a pair of old ladies, a marvelous dessert, referred to as Tarte Solgnote on the menu. I asked the staff about the recipe, but they would not tell me. Not easily dissuaded, I came back and managed to get myself hired as a gardener for the hotel. I was fired in just three days later, as it was clear that I was incapable of even planting cabbage, but that was enough time for me to infiltrate the kitchen and extract its secrets. I brought the recipe back to Paris and put it on my menu as Tarte des Demoiselles Tatin.”
A great story, but the stuff of legend. The Tatin sisters died in 1911 and 1917, and the Vaudable family only bought Maxim’s in 1932. But the glitter of the story survived and helped make this tasty, super easy dessert omnipresent throughout France.
Banana Tarte Tatin
"This dessert is always a huge hit with family and friends. It is usually better the next day, so make it ahead and store it in the refrigerator overnight. The bottom soaks up the juices and the flavors intensify. I love this dessert with Caramel Sauce or Flavored Whipped Cream&mdashor both!"&mdashJames Beard Award Winner Jeffrey Larsen
- 1/4 cup (1/2 stick) unsalted butter or Earth Balance Vegan Buttery Sticks
- 3/4 cup (142 grams) firmly packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 6 medium bananas (enough to fill the skillet)
- 2 tablespoons dark rum, or 2 teaspoons rum extract
- 1 teaspoon vanilla extract
- 1 cup (90 grams) almond flour
- 2/3 cup (80 grams) sorghum flour
- 1/4 cup plus 2 tablespoons (69 grams) sweet rice flour
- 1/4 cup plus 1 tablespoon (36 grams) potato starch
- 3 tablespoons granulated sugar
- 2 teaspoons double-acting baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 6 tablespoons cold unsalted butter (3&frasl4 stick) or Earth Balance Vegan Buttery Sticks, cut into 1&frasl4-inch slices
- 1/4 cup buttermilk
- 2 eggs, room temperature
- 1 teaspoon rum extract
- 1/2 cup shredded unsweetened coconut (optional) or Flavored Whipped Cream
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Melt the 1&frasl2 stick of butter in a 9-inch skillet over medium heat. Stir in the brown sugar, cinnamon, and salt. Cook, swirling the skillet occasionally, until the mixture turns a medium amber color, about 3 minutes. Remove the skillet from the heat.
Working quickly, cut the bananas into 1-inch-thick slices.
Arrange the bananas in the skillet with the ends facing up, working from the center outward. You should have enough to completely fill the pan (enjoy any leftovers as a snack). Drizzle the rum and vanilla over the bananas. Set aside.
In the bowl of a food processor, combine the almond flour, sorghum flour, sweet rice flour, potato starch, granulated sugar, baking powder, xanthan gum, baking soda, and salt. Pulse several times to blend the dry ingredients. Remove the lid and add the butter slices pulse until the mixture is crumbly and resembles coarse meal. Transfer the mixture to a mixing bowl.
In a separate bowl, combine the buttermilk, eggs, and rum extract, and beat well.
Add the buttermilk mixture to the dry ingredients and mix with a rubber scraper until the dough starts to come together.
Carefully spoon the dough over the bananas in big lumps. With dampened hands, smooth the surface of the dough, being careful of the hot skillet, and make sure that it is pressed right up to the edge. Place the skillet on the prepared baking sheet and bake for 25 to 30 minutes, until the top is puffed and golden.
On a separate baking sheet lined with parchment, scatter the shredded coconut. Bake for 5 to 8 minutes in the same oven, on a separate oven rack, underneath the tart. Watch the shredded coconut carefully and remove it from the oven when it is golden.
Remove the skillet from the oven and place on a wire cooling rack. Let the tart cool for 30 minutes.
Place a serving plate over the top of the skillet and, using a kitchen towel, carefully invert the tart onto the plate. Sprinkle the shredded coconut over the top, if using. Serve with Caramel Sauce or Flavored Whipped Cream.
Note: Leftovers can be covered with plastic wrap and kept in the refrigerator for 4 days.
Plum Tarte Tatin
I receive a bi-weekly delivery of fresh/organic produce from Door to Door Organics and I love that the system has morphed into allowing us make online revisions to the basic order so we can now pick a substitute for any produce they have scheduled to deliver in the next week. Well, I went nuts apparently with that capability this past delivery period and recently ended up with a box half full of plums. Always a bit anxious when it comes to plums…I’ve bought them and never seen them ripen before going bad so no matter that I love baking with them, I don’t use them as much as I would like. Purchasing plums in season makes all the difference and these were perfect so I was only left with deciding what to do with them.
I love those fruits that require sink eating…you know, standing over the sink and eating something so juicy, so ripe that the juices trickle down your chin and forearm and make you a mess. A marvelous experience without a doubt but a sticky one too! This time around I decided that as good as these babies were, I wanted to bake it’s only in the past couple of years that I’ve taken to baking plums and I regret those years of lost opportunity. Their sweetness is heightened their firmness is totally resolved and yet they keep their shape and offer some texture and bite to the finished dish. Added to all that is one luxury…they do not need to be peeled! How perfect is that?
I knew what I wanted to make it’s a summertime favorite and simple beyond compare. Suzanne Goins recipe for a Plum Tarte Tatin uses puff pastry in lieu of the standard pastry/pie dough. Maybe one reason I love it is because I allow myself the luxury of using purchased puff pastry without guilt. I’ve never made my own puff pastry and I doubt I ever will. Try to find an all butter product but if you can’t, I have yet to try one that has not worked beautifully.
There are still tons of plums available the only thing I would recommend in your purchase is to try and get ones that are freestone meaning their pits will release easily. Trying to use plums with pits that are not will result in a much less attractive finished product although I’ve done it and it still tastes great but just saying…if pretty is important check the variety. Ask your grocer for assistance, what is available here in Denver might not be where you live but they should be able to tell you. One thing I really love when using them for baking? No need to remove the skin, no peeling, pulling or prodding required.
I hope you had some great plums this year…maybe you need to get just a few more and make this tarte!
Russet apple and rum tarte tatin recipe
A delightfully boozy take on a classic French dessert Credit: Stuart Ovenden
Follow the author of this article
Follow the topics within this article
T he rum can be replaced with calvados and the results are equally enjoyable.
Prep time: 15 minutes | Cooking time: 25 minutes, plus cooling
six conservatively, four if you’re feeling indulgent
- 4 russet apples
- 60g golden caster sugar
- 40g light soft brown sugar
- 50g butter
- 50ml dark rum
- 150g puff pastry
- Heat the oven to 200C/180C fan/Gas 6. Peel, core and halve the apples horizontally while the sugar melts on the hob in a heavy bottomed, 20cm ovenproof pan. Keep a watchful eye on the sugar when it starts to smoke take the pan off the heat and stir in the butter and rum. Mix through quickly and thoroughly.
- Turn the heat down, return the pan to the hob and cook the apples in the caramel for five minutes – they’ll start to soften slightly. Arrange the apples curved side down in the pan and set to one side (off the heat).
- Roll the puff pastry out thinly and use a 22-23cm plate as a guide to cut out a large pastry circle. Drape the pastry over the apples, tuck the edges in around the fruit and bake for 20 to 25 minutes, or until the puff pastry is firm and golden.
- Let the tarte tatin cool for five minutes, place a plate on top of the pastry and carefully turn over. Remove the pan and spoon over any leftover caramel.
Recipe from The Orchard Cook by Stuart Ovenden (Clearview Books, £25)