Tart Tatin from Chasing Bocuse

Yields 8 Portions

 

Shortbread Crust:

113 grams | 8 tablespoons unsalted butter

1 gram | 1/4 teaspoon kosher salt

75 grams | 1/2 cup plus 1 tablespoon powdered sugar

220 grams | 1 1/2 cups plus 1 tablespoon all-purpose flour, plus additional for dusting

2 grams | 1/2 teaspoon baking powder

1 large egg, lightly beaten

Carmel

200 grams | 1 cup granulated sugar

113 grams | 8 tablespoons unsalted butter

1.2 kilograms | 2 pounds 8 oz. Golden Russet apples

 
 

For the Shortbread Dough:

  1. Put the butter in a medium heatproof bowl and set over a saucepan of simmering water, whisking often until the butter has melted. Remove from the heat and let cool for a few minutes. 
  2. Whisk in the salt, followed by the powdered sugar.
  3. Sift the flour and the baking powder together in a separate bowl.
  4. Whisk the butter mixture continuously while adding the flour mixture in a steady stream.
  5. Once the mixture begins to form a dough, switch to a rubber or silicone spatula and continue to mix for 1 minute. 
  6. Mix in the egg until the dough forms a ball.
  7. Transfer the dough to a plate, flatten it slightly, cover with plastic wrap, and refrigerate for 1 hour. 

 

For the Caramel:

  1. Set an 8-inch tarte Tatin pan or other round, metal baking dish on the work surface.
  2. Heat the sugar in a small saucepan over high heat until it just begins to brown and starts to foam, about 3 to 4 minutes. 
  3. Remove the saucepan from the heat and  stir with a wooden spoon. Add the butter and continue to stir until the butter has melted.
  4. Pour the caramel into the pan and let cool to room temperature. 

 

For the Tarte:

  1. Position an oven rack in the bottom of the oven and preheat the oven to 325 F (160 C).
  2. Peel and core the apples.
  3. Cute the apples lengthwise into quarters.
  4. Arrange the apples over the caramel, standing them upright in the pan as tightly as possible. Fill in the center and any gaps. Lay any remaining apple pieces evenly over the post. 
  5. Bake for 1 hour. 
  6. Transfer to a cooling rack for 10 minutes, then refrigerate to cool for 1 hour or up to overnight. 

 

To Bake the Shortbread Crust:

  1. Preheat the over to 400 F (200 C).
  2. Put the dough on a piece of parchment paper and flour the top of the dough lightly. 
  3. Roll the dough out into a circle about 3mm (1/8-inch) thick.
  4. Place an 8-inch lid or plate (or use the bottom of the baking dish) upside down on the dough and cut a circle the same size as the baking dish.
  5. Prick the surface all over with the tines of a fork.
  6. Slide the parchment paper with the dough onto a baking sheet. Trim any excess paper from the edges.
  7. Bake until just golden brown, about 10 minutes. 
  8. Transfer to a cooling rack and let cool completely to firm up. 

 

To Serve:

  1. A few minutes before serving, gently warm a serving plate.
  2. Gently warm the bottom of the Tatin pan over a low flame for 1 minute to soften the caramel.
  3. Set the shortbread crust on top of the apples and then put the plate on top of it. Holding the plate firmly against the apples invert the pan so that the tart is apple-side up on the plate. Lift the pan away.
  4. Let the tart sit for 15 to 20 minutes for the crust to soften.
  5. Slice and serve. 
 
 
 
Purchase a copy of Chasing Bocuse here.