Apple Tarte Tatin with Cinnamon Cream & Chambord Syrup

This is one of my favorite classic French desserts. The name originates from and was made famous by the Tatin Sisters of France in the early part of the last century.

I believe they had a hotel in Paris, but don’t quote me on that (Editor’s Note: fact-checked to be true). In fact, feel free to quote me if you wish, it shouldn’t matter if I have the geography wrong, the important thing is that I have the recipe right.

What I find most appealing about this dish is its simplicity of ingredients and the ease of preparation. Try it out and I’m sure it will become one of the main stays of your dessert repertoire.

Enjoy this delicious apple tarte tatin recipe!

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Apple Tarte Tatin

Try it out and I’m sure it will become one of the main stays of your dessert repertoire.

Course Dessert

Cuisine French

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 6 servings

Author Paul Hegeman

Ingredients

CHAMBORD SYRUP

• 1 1/2 cups raspberries fresh or frozen
• 3/4 cup icing sugar
• 2 shots Chambord Liqueur brandy or any berry liqueur can be used

TART

• 8 granny smith apples peeled, cored, and cut into thin circles
• 125 grams butter unsalted
• 60 grams brown sugar
• 60 grams caster sugar
• 1 sheet puff pastry

CINNAMON CREAM

• 1/2 cup cream
• 1 teaspoon icing sugar
• 2 teaspoons cinnamon ground

Instructions

Chambord Syrup

• Pour the Chambord into a saucepan and place over medium heat.
• Add the berries and sugar.
• Bring to the boil and crush the berries with a wooden spoon.
• Reduce to a low simmer and allow to cook for 10 minutes.
• Remove and allow to cool slightly.
• Blend the mixture in a blender for about 1 minute.
• Strain through a medium-fine sieve and stir it through with a spoon.
• Discard the pulp and place the syrup in the refrigerator.

Tart

• Preheat oven to 225 degrees Celsius (435 Fahrenheit).
• In a flat bottomed oven safe fry pan, melt the 125 grams (2 oz) of butter over medium heat.
• Add the sugars and turn the heat up to high.
• Allow the sugar to slightly caramelize (approx 5 minutes) and remove from the heat.
• Carefully lay the apple rings into the caramelized sugar and continue laying apple rings atop one another until the pan or dish is full.
• Replace the pan to the stove top and cook gently over medium heat for approximately 15 minutes, keep an eye on it as the apples can quickly burn.
• While it cooks defrost the puff pastry and cut it into the largest circle possible
• Remove the pan from the heat and allow it to cool slightly.
• Once the apples have cooled, cover them with the puff pastry and tuck in the edges.
• Melt the remaining butter and brush the pastry with it.
• Bake in the oven for 15-20 minutes or until the crust is golden.
• Remove and allow to cool slightly.
• Gently run a paring knife around the edge of the tart to separate any stuck bits.
• Place a large plate or serving platter on top of the tart and carefully invert and turn the tart out onto the platter.

Cinnamon Cream

• Whip the cream with the cinnamon and sugar until soft but stable.

Notes

The post Apple Tarte Tatin with Cinnamon Cream & Chambord Syrup appeared first on Chef's Pencil.

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