Welcome to the world of classic French pastry! Today, we're diving into the story of the Tarte Tatin, a legendary upside-down apple pie born from a happy accident at the Hôtel Tatin in late 19th-century France. What makes it so special? The magic begins with apples caramelized to perfection in butter and sugar right in the pan, which are then covered with a delicate pastry. Once baked, the tart is flipped over, revealing a stunning, glistening crown of apples. Our version adds a rustic twist with whole wheat flour in the crust, creating a wonderfully tender and flavorful base for the sweet, rich fruit. Get ready to fall in love with this iconic dessert!
French Apple Pie — Tarte Tatin
Ingredients for the Dough (for a 25 cm / 10-inch skillet) for the French Apple Pie
- 80 g whole wheat flour
- 80 g cake flour
- 30 g powdered sugar
- 40 g butter
- 30 g vegetable oil
- 40 g water
- pinch of salt
Ingredients for the Filling
- 5-6 small sweet-tart apples
- 35 g butter
- 50 g granulated sugar
- 30 ml white wine
- ground cinnamon to taste
- high-fat smetana (high-fat sour cream) and powdered sugar for serving
How to Make French Apple Pie
Place the apples cut-side down in the skillet to determine the exact amount needed.
Add butter and granulated sugar to the skillet.
Place the apples cut-side down into the prepared caramel.
To ensure the pie looks beautiful, start with the apples. Take the oven-safe skillet you’ll be baking the pie in. Peel the apples and remove the cores. Place the apples cut-side down in the skillet to determine the exact amount you’ll need.
Add the butter and granulated sugar to the skillet. Melt over medium heat.
Place the apples cut-side down into the prepared caramel. Pour in the dry white wine. If your apples are very juicy, you can omit the wine. Cook for 15 minutes over low heat.
Combine cake flour and whole wheat flour.
Now, let’s make the dough. Combine the cake flour (extra fine) and the whole wheat flour.
Add powdered sugar.
Add diced butter and neutral vegetable oil.
Add cold water to the dough.
Add the powdered sugar. If desired, add vanillin powder or a few drops of vanilla essence.
Whisk the dry ingredients together. Add the cubed butter and the neutral vegetable oil.
Rub the butter and oil into the flour mixture. Dissolve a pinch of salt in water. Add the cold water to the dough.
Cover the bowl with plastic wrap and let the dough rest for 20 minutes.
Knead the dough quickly. Cover the bowl with plastic wrap and let it rest for 20 minutes.
Cool the caramelized apple filling and sprinkle with ground cinnamon.
Roll out the rested dough on silicone baking paper.
Transfer the dough with the paper onto the cooled filling.
Let the caramelized apple filling cool, then sprinkle with ground cinnamon.
Roll out the rested dough on a sheet of silicone baking paper (parchment paper). The circle of dough should be slightly larger than your skillet so you can tuck in the edges. This dough is made without eggs and with vegetable oil, making it very delicate and a bit tricky to handle. However, it results in the most tender and crumbly crust, perfect for this pie.
Transfer the dough, still on the paper, onto the cooled filling. Flip the dough over onto the apples and carefully peel off the parchment.
Tuck the edges of the dough down around the sides.
Tuck the edges of the dough down around the apples. Pierce the dough a few times with a fork to allow steam to escape during baking.
Place the pan in a preheated oven and bake for 30 minutes.
Take the pie out of the oven and let it rest for 5 minutes.
Whip the high-fat smetana with powdered sugar.
Preheat your oven to 180°C (350°F). Place the skillet in the preheated oven and bake for 30 minutes. The exact time may vary slightly depending on your oven.
Remove the pie from the oven and let it rest for 5 minutes. Then, carefully invert it onto a serving plate.
Whip the high-fat smetana (a high-fat Eastern European sour cream) with powdered sugar. This makes a delicious cream to serve with the Tarte Tatin.
Serve the French apple pie with the smetana cream.
Serve the French apple pie with the smetana cream.
And there you have it—a spectacular Tarte Tatin, ready to impress! The beauty of this dessert lies in its rustic charm and the incredible depth of flavor from the caramelized apples. Serve it warm from the oven, perhaps with a dollop of the smetana cream as suggested, or with a scoop of classic vanilla bean ice cream or a spoonful of crème fraîche to cut through the sweetness. This pie is a celebration of simple ingredients transformed into something truly extraordinary. We hope you enjoy every single bite and feel the warmth of a French kitchen in your own home. Bon appétit!
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