Haute Tarte Tatin

Ingredients

While the original French Tarte Tatin is known for its rustic charm, the Haute Tarte Tatin embraces refinement and elegance. The presentation is more intricate, the flavors are intensified, and the techniques used are more advanced. This adaptation of the classic dessert elevates it to a level that is fitting for haute cuisine. We alse have the original recipe for Tarte Tatin, so you can check it out.

• 6 large apples, peeled, cored, and halved 6 large apples, peeled, cored, and halved
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 100g (7 tablespoons) unsalted butter 100g (7 tablespoons) unsalted butter
• 1 vanilla bean, split and seeds scraped 1 vanilla bean, split and seeds scraped
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 125g (1/2 cup) unsalted butter, cold and cubed 125g (1/2 cup) unsalted butter, cold and cubed
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• Pinch of salt Pinch of salt
• Whipped cream or vanilla ice cream, for serving Whipped cream or vanilla ice cream, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 22g (14g saturated)
• Carbohydrates: 60g (40g sugars)
• Protein: 4g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a 25cm (10-inch) ovenproof skillet, melt the sugar over medium heat until it turns golden brown and caramelizes.
3. 3.
   Add the butter and vanilla seeds to the skillet, stirring until the butter has melted and the mixture is smooth.
4. 4.
   Arrange the apple halves, cut side down, in the skillet, fitting them tightly together.
5. 5.
   In a mixing bowl, combine the flour, cubed butter, sugar, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
6. 6.
   Sprinkle the crumbly mixture evenly over the apples, covering them completely.
7. 7.
   Place the skillet in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and the apples are tender.
8. 8.
   Remove the skillet from the oven and let it cool for 5 minutes.
9. 9.
   Carefully invert the skillet onto a serving plate, allowing the Tarte Tatin to release onto the plate.
10. 10.
    Serve the Haute Tarte Tatin warm, accompanied by whipped cream or vanilla ice cream.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the best flavor and texture.
• Vanilla bean — To extract the seeds, split the vanilla bean lengthwise and use the back of a knife to scrape out the tiny black seeds.
• Whipped cream or vanilla ice cream — Serve the Haute Tarte Tatin with a dollop of freshly whipped cream or a scoop of high-quality vanilla ice cream to enhance the indulgent experience.

Tips & Tricks

• For an extra touch of luxury, sprinkle some edible gold flakes on top of the Haute Tarte Tatin before serving.
• To achieve a perfectly caramelized texture, make sure to cook the sugar until it turns a deep golden brown before adding the butter.
• Serve the Haute Tarte Tatin warm to fully enjoy the contrast between the caramelized apples and the buttery pastry.
• Experiment with different apple varieties to discover unique flavor profiles for your Haute Tarte Tatin.
• If you prefer a more intense vanilla flavor, add a few drops of pure vanilla extract to the caramel mixture.

Serving advice

Serve the Haute Tarte Tatin as a stunning centerpiece dessert at a sophisticated dinner party. Accompany it with a dusting of powdered sugar and a sprig of fresh mint for an elegant touch.

Presentation advice

To create a visually striking presentation, arrange the caramelized apple halves in a circular pattern on the serving plate, with the pastry crust on top. Drizzle any remaining caramel sauce over the Tarte Tatin for a glossy finish.