Tarte Tatin Pan: Worth The Investment?

Tarte Tatin is a French classic, and while it may not require a special pan, using the right one can make a big difference. The most common choice is a cast-iron skillet, which can retain higher heat, leading to better caramelization and a crisp crust. If you don't have a cast-iron skillet, a non-stick ovenproof frying pan or a cake pan can also be used, but you may need to adjust the cooking temperature and time. Some recipes even suggest using a pie dish, but this may result in a softer crust.

The key to a successful Tarte Tatin is proper caramelization, so choosing a pan that can withstand higher temperatures without warping is essential. Additionally, a pan with sloped sides will make it easier to flip the tart without any apples falling out of place.

In summary, while a special Tarte Tatin pan is not necessary, using the right type of pan, such as a cast-iron skillet, can make the process easier and help you achieve the desired results.

What is a tarte tatin?

A Tarte Tatin is a French classic, featuring caramelised apples baked in a buttery pastry crust. It is said to have been created by accident by Stéphanie Tatin, proprietor of a provincial French hotel, who left apples for a pie cooking for too long on the stove. Alerted to her mistake by the smell of burning, she quickly covered them with pastry and baked the pie anyway. The upside-down tart was a surprise hit with hotel guests.

Tarte Tatins are simpler to make than apple pies and defy the cliché of fussy, flawless French desserts. They are quicker and simpler to make than a classic bakery-style apple tart, making them more approachable. The apples are the stars of the show, with their taste and shape preserved by sugar and heat, with a buttery-salty crust underneath.

The difference between apple tarts and Tarte Tatins is that classic apple tarts usually come in pretty crusts, sometimes filled with apple sauce or almond cream, topped with neat apple slivers, baked to golden perfection and finished with a shiny apple or apricot glaze. Tarte Tatins, on the other hand, are more of a home baker's recipe. They don't require any thin apple slices but instead preserve the taste and shape of the apples.

Tarte Tatins are baked upside down, with caramel and fruit at the bottom and the pastry on top. Once inverted, the caramelised apples are unveiled. The pastry can be shortcrust, puff pastry, or pâte sucrée. The apples should be firm to enable them to keep their shape during cooking, so varieties such as Granny Smith, Braeburn, Honeycrisp, and Cox's are often used.

The key to a successful Tarte Tatin is taking the time to cook the apples on the stovetop first so that they release their juices and don't turn out mushy. The caramel is also important and can go from perfect to overdone in a matter of seconds, so it's crucial to keep a close eye on it. The best vessel to create the best caramelisation, crisp crust, and proper overall baking is a cast-iron skillet.

What type of apples should I use?

Granny Smith apples are a popular choice for Tarte Tatin as they hold their shape well during the rigorous caramelisation and baking process, and their tartness balances the sweet caramel. Other recommended varieties include Honeycrisp, Golden Delicious, Fuji, Gala, Jonathan, and Braeburn. A blend of apple varieties can also work well.

When selecting apples for Tarte Tatin, it is important to choose a variety that will hold its shape during cooking. Apples that are too soft may turn into applesauce, so firmer, harder apples are generally preferred. Cutting the apples into quarters can also help them retain their shape.

Before cooking, the apples should be peeled, cored, and cut into the desired shape. Some recipes suggest drying the apples before baking to reduce the amount of liquid in the tart and prevent them from becoming too watery. This can be done by refrigerating the apples for at least one day or up to three days after they have been peeled, cored, and quartered.

What type of pan should I use?

The type of pan you use for your tarte tatin can make a big difference in how your dessert turns out. Here are some things to consider when choosing a pan:

Material

A cast-iron skillet is the best option for your tarte tatin. It tolerates and retains higher heat, which makes it ideal for creating the best caramelization, a crisp crust, and proper overall baking. With a cast-iron skillet, you can give your tart an initial heat shock by starting your oven at a high temperature (430°F/220°C). This will help you achieve faster and more even baking. If you don't have a cast-iron skillet, you can also use a stainless-steel pan, but make sure it is oven-proof and can withstand high temperatures.

Size

A 9-10" (22.9cm-25.4cm) cast-iron skillet is a good size for a classic tarte tatin recipe. This size will give you a nice balance of crust and filling, and it will also fit comfortably in most ovens. If you want to make a larger tarte tatin, you can use an 11-12" skillet, but keep in mind that you may need to adjust the recipe accordingly.

Ovenproof

It is important to use an ovenproof pan for your tarte tatin, as the recipe typically involves cooking the dessert on the stovetop before transferring it to the oven. Using a non-ovenproof pan can be dangerous and may ruin your dessert. If you don't have an ovenproof pan, you can cook the caramel and apples on the stovetop in a separate pan and then transfer them to an oven-safe dish before adding the pastry and baking.

Non-stick

While not essential, using a non-stick pan can make it easier to remove your tarte tatin from the pan once it's baked. If you're using a cast-iron skillet, make sure it's well-seasoned to prevent sticking. If you're using a stainless-steel pan, look for one with a non-stick coating.

Other considerations

In addition to the type of pan you use, there are a few other things to keep in mind when making a tarte tatin:

• Choose the right apples: Select apples that will hold their shape during cooking, such as Honeycrisp, Braeburn, or Granny Smith. Avoid apples that will turn mushy, like Bramleys.
• Dry your apples before baking: This will help prevent a soggy crust. You can do this by slicing and refrigerating the apples uncovered for a day or two before baking.
• Don't rush the stovetop cooking process: Take the time to properly cook the apples on the stovetop before transferring them to the oven. This will ensure that they release their juices and don't sweat in the oven, which can lead to a soggy crust.
• Don't forget the salt: A generous sprinkle of salt will enhance the flavour of the apples and bring all the ingredients together.
• Make your own crust: While you can use a store-bought pie crust, making your own crust specifically tailored to a classic tarte tatin will make a big difference. Look for a recipe that is buttery and crisp, but slightly more delicate and crumbly than a classic pie crust.

Do I need to use a store-bought or homemade crust?

When it comes to making a tarte tatin, you can definitely use a store-bought crust. This is a great option if you're short on time or just want to make the process a little easier. However, if you're feeling adventurous or want to add a more personal touch, you can certainly make your own crust at home.

Store-Bought Crust

The beauty of using a store-bought crust is that it saves you time and effort. You can find them at most grocery stores, and they usually come in a standard size that will fit your tarte tatin pan. They are typically made with puff pastry, which gives your tarte a flaky and buttery texture.

Homemade Crust

If you want to make your tarte tatin truly from scratch, then making your own crust is the way to go. This allows you to customise the flavour and texture to your liking. A classic tarte tatin crust is usually a simple pie crust made with flour, butter, and a bit of sugar. You can also add an egg yolk to help bind the dough together.

The choice between a store-bought and homemade crust ultimately comes down to personal preference and how much time you want to spend in the kitchen. If you're short on time or don't feel confident making your own crust, then a store-bought option is a perfectly valid choice. On the other hand, if you want to challenge yourself or want to impress your guests with a completely homemade dessert, then making your own crust is a rewarding option.

No matter which route you choose, the most important thing is to enjoy the process and have fun! Baking is all about creativity and making something delicious to share with others. So, whether you use a store-bought or homemade crust, your tarte tatin is sure to be a success.

How do I flip the tarte?

Flipping the tarte tatin is a simple process, but it can be intimidating. Here's a step-by-step guide to help you flip the tarte with ease:

Step 1: Prepare the Tarte

Before flipping the tarte, ensure that it is ready for the process. Follow the recipe instructions to cook the apples, create the caramel sauce, and assemble the tarte. Allow the tarte to cool briefly, as a hot tarte will be more challenging to handle.

Step 2: Run a Knife Around the Edge

Using a knife, carefully run it around the edge of the crust. This step helps to loosen the tarte and ensure a clean release from the pan.

Step 3: Get a Firm Grip

Place a plate over the tarte, ensuring it is larger than the skillet or pan. Using oven mitts or kitchen towels, firmly grip the plate and skillet together as a unit. This step requires a steady hand and confidence. Hold the plate and skillet tightly and be prepared for the flip.

Step 4: The Flip

In a swift and confident motion, flip the plate and skillet together. The plate should now be on the bottom, with the skillet on top. This step may require some practice, but don't be discouraged if it doesn't work perfectly the first time.

Step 5: Remove the Skillet and Adjust

Gently lift the skillet away, revealing your tarte tatin. If any apples have shifted or remained stuck to the skillet, simply nudge them back into place. Scrape any remaining caramel sauce from the pan and drizzle it over the tarte for an extra touch of sweetness.

Step 6: Serve and Enjoy

Your tarte tatin is now ready to be served! This classic French dessert is best enjoyed warm, and you can enhance it with a dollop of crème fraîche, vanilla ice cream, or whipped cream. Impress your guests with this rustic yet delectable treat.

Frequently asked questions