October 8, 2008

A Slice of Fall: Tarte Tatin

tarte_tatin_1.jpgDo me a favor, will you? Find yourself an apple today. Not some ole granny smith flown in from afar, but an apple from a farm in your state (and if you don’t have apple farms in your state, you have no homework today; class dismissed). Bonus points if you buy it at a farmer’s market. Double bonus points if you pick it yourself. You know you’re on the right track when perhaps it’s a little imperfect, with a bruise or a worm hole. Now, give it a good wash, and in a place where you need a shot of pure ecstasy — at your desk, perhaps, or on a train platform, or while waiting at the doctor’s office — bite into it. Just a head’s up: you might exclaim at the explosion of crisp skin giving way to sweet, juicy fruit. It may be the best thing that happens to you today.

If you ever tire of eating these blessed spheres raw, make this tart. Baking a tarte tatin has long been on my to do list, and eating this over the weekend, first over a heated game of two-person Trivial Pursuit, and later in bed the next morning with coffee (I don’t think I need to tell you how heavenly that was), I wondered how I could have lived twenty-six years without making one myself. And then I thought of all the other items to make and bake and see and do hanging out on lists in various notebooks and scrawled on slips of paper tucked into overdue library books and it made me want to get to it. Not in an anxious, harried way, but in the way when you realize life is full of fun and possibility and you are filled to the brim with inspiration and armed with a rolling pin. The instructions for this tart seem long, I know, but I promise the recipe is not difficult or fussy (especially if you can offer a pal a glass of wine and get them to do much of the apple slicing while you’re, you know, supervising…); it’s really just a matter of making the pâte brisèe. Martha calls her recipe for pie dough perfect, and you know what? It was. So much butter cannot be a bad thing.

tarte_tatin_2.jpg

Tarte Tatin

adapted from Martha Stewart’s Baking Handbook
serves 6

4 tablespoons unsalted butter, cut into small pieces (plus more for greasing pan)
all-purpose flour, for dusting work surface
1 cup sugar
dash lemon juice
2 1/2 Cortland or other baking apples, peeled, cored, and sliced 1/4 thick
crème fraîche, for serving

Perfect Pâte Brisèe
(makes enough for two single crust tarts — save the second crust for another delicious endeavor)
2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks cold unsalted butter, cut into small pieces
1/4 cup ice water

First, the dough: in the bowl of a food processor, add flour and salt, pulsing to combine. Add the butter and continue to pulse until the mixture resembles course meal.

With the machine running, add the ice water through the feed tube in a slow, steady stream, until the dough just holds together. I almost always seem to need more than 1/4 cup of ice water. You may need to add a bit more, but do so slowly, just a tablespoon at a time.

Turn the dough out onto a clean work surface and divide in half. Place each half on a length of plastic wrap, shape into a disc, and chill for half an hour in the freezer. Wrap the extra dough especially well and leave frozen for up to a month.

Now, the tart itself: preheat the oven to 425 degrees F. Butter a 9-inch pie plate and set aside. Also, line a baking sheet with parchment paper and set aside. Lightly flour your work surface, and roll out the dough to a 9-inch round. Place dough on the prepared baking sheet and chill until firm, about 30 minutes. (I used the freezer again, but I think the fridge would have been better — just couldn’t find any room!)

In a small saucepan, mix together the sugar, 2 tablespoons cold water, and the lemon juice to form a thick syrup. Bring to a boil over high heat, swirling pan occasionally, and cook until the mixture turns a medium amber color. This took about 6 minutes for me, though Martha says it only takes 3. Pour the caramelized mixture into the bottom of the pie plate, and immediately drop in the butter pieces evenly across the hot mixture.

Arrange the apple slices in a circular pattern, slightly overlapping, starting from the outside and working in. Drape the chilled dough over the apples to cover the mixture completely and cut off any excess dough.

Bake until crust is golden, about 25 minutes. Remove from oven and place a plate over the top of the tart. Over the sink, quickly invert the tart so that it will fall out onto the plate. Use tongs to lift the pie plate off the tart. Serve warm with crème fraîche, or at room temperature, preferably in bed.

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Comments

  • EB: My breakfast looks very sad next to that photo. I love the plate! It’s very cute.
    5 years ago

  • sarah: Sebastian and I bought those plates in Paris as our engagement present to ourself (as if the ring weren’t enough!). I love them so much.
    5 years ago

  • Sophie: Sarah! i’m so happy you’re back to blogging. I missed you! As for the tarte tatin, do you think it would be good with a pinch of cinnamon as well?
    5 years ago

  • sarah: Sure, why not? I wonder if the caramelized part on the top might overpower a bit of cinnamon, though… If you give it a try, tell me how it came out.
    5 years ago

  • geek+nerd: “…in the way when you realize life is full of fun and possibility and you are filled to brim with inspiration and armed with rolling pin.”

    I think that that’s my exact outlook on life! Lovely looking recipe – I’ll have to give it a whirl :)
    5 years ago

  • Natalia Burleson: Now you made me wish that I still lived in upstate NY. We lived near Ithaca and used to go to the Cornell Apple Orchard for our apples. Living in Florida I find it hard to find decent apples!
    5 years ago

  • Julia: tarts and pies scare me, but i agree that the season is nigh for baking galore. as soon as the weather started cooling down i started to crave home baked sweets again! and i agree with geek+nerd – love that quote and the feeling of possibility for all there is to do in life.
    5 years ago

  • sarah: geek + nerd, i’d say that’s a pretty good outluck to have. it comes to me in spurts, and i wish it came more often!

    natalia, that sounds like so much fun — but it’s a trade-off. you won’t be wishing yourself dead in the midst of february’s dreariness; you’ll be in the sunshine state!

    julia, don’t let them scare you! start with a good pie crust recipe, like martha’s, and just make sure all the ingredients are cold. you’ll be in business!
    5 years ago

  • Catherine: I just wanted to say how awesome it is to have you back!
    5 years ago

  • Sarah: Thanks, Catherine! That’s really nice to hear.
    5 years ago

  • Regina: I love apples and that looks very yummmmm!
    5 years ago

  • Laraine Karl: Hi Sarah, I am not sure if you remember me, we worked together at Cambridge. I saw Trish last night and she told me about your blog. Well, I am into knitting and taking lessons from Jared Flood is site is Brooklyn Tweed. Take a look he is great. Hope to hear from you soon. Laraine Karl
    5 years ago

  • Leaning into the Light « Pink of Perfection: [...] looked frowsy and trampled, I bought an armful of untamed eucalyptus branches. Also four honeycrisp apples, an acorn squash and a pumpkin. Carrying the tall branches down 5th Avenue, Sebastian remarked I [...]1 year ago

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That is happiness; to be dissolved into something completely great.
- Willa Cather