Embrace Winter Warmth with My Apple Tarte Tatin

Bonjour, dear friends!

Welcome to my first story and recipe on the updated By Josephine website.

As winter's chill envelops us this week, I find immense comfort in the simple joys of baking. There is nothing quite like the aroma of a freshly baked apple tarte tatin wafting through the kitchen on the for a weekend lunch desset. Today, I'm excited to share with you one of my cherished winter recipes that beautifully captures the essence of country French baking— apple tarte tatin. This delightful dessert combines the sweetness of caramelised apples with the buttery richness of puff pastry.

This recipe holds a special place in my heart, my grandmother, Mam used to make this for us in our family country house just outside of Paris, near Coulommiers (yes where the cheese is from). I remember spending many weekends and holidays there with all my cousins, and Mam's apple tarte tatin was always a favourite with everyone.

 Ingredients:
 6 to 8 medium sized apples (I prefer Granny Smith for tartness)
 200 g granulated sugar
 120 g unsalted butter
 2 sheets of butter puff pastry (store-bought or 500ghomemade rough puff)
 A pinch of fleur de sel ( French sea salt ) 

 Instructions:
1. Prepare the Apples - Start by peeling, coring, and halving the apples. Set them aside, don’t worry if they brown as they will be caramelised and brown in the end 

2. Caramelise the Sugar - In a heavy, ovenproof pan around 25-30cm (I prefer cast iron), melt the sugar over medium heat. Allow it to cook until it transforms into a golden caramel and slightly darkens, so the bitterness offsets the sweet caramel.

3. Add the Butter and Salt - Once the caramel reaches the desired colour, carefully add the butter and fleur de sel, stirring until it melts completely.

4. Add the Apples - Add the apple halves to the pan, arranging them in a circular pattern. Ensure they fit snugly.

5. Prepare the Puff Pastry - Place the butter puff pastry sheets together and roll them to a size slightly larger than your pan. 

6. Assemble the Tarte Tatin - Carefully place the double layered butter puff pastry over the apples, tucking the edges around the fruit. Remember to make one small cut in the centre of the pastry to allow steam to escape during baking.

7. Bake - Preheat your oven to 190°C. Place the pan in the oven and bake for 30-40 minutes or until the pastry is golden and crisp.

8. Invert and Serve - Once baked, allow the tarte tatin to cool for a few minutes. Place a serving plate over the pan and carefully invert it to release the tart. Be cautious of hot caramel that may spill. Serve warm with a dollop of crème fraîche or a scoop of vanilla ice cream for an extra touch of indulgence.

 
Share Your Creations
I would love to see your beautiful tarte tatins! Share your creations with me on Instagram by tagging us and using #ByJosephineBakes

Bon baking!

Avec amour,
Josephine

TARTE TATIN HISTORY
The apple tarte tatin, a beloved French dessert, originated in the late 19th century at Hôtel Tatin in Lamotte-Beuvron, Loire Valley. The Tatin sisters, Stéphanie and Caroline, accidentally created this upside-down tart when Stéphanie overcooked apples in butter and sugar and hastily placed pastry on top, baking it to salvage the dish. After inverting it, the caramelised apples and buttery crust wowed their guests, leading to its widespread popularity. Celebrated for its rustic charm and delicious flavour, tarte tatin is now a classic enjoyed worldwide, often served warm with crème fraîche or vanilla ice cream.