Brioche Tatin Tart


Tarte Tatin Briochée

Hello everyone, here is my personal twist on the classical “tarte Tatin”. Of course we will keep the upside down way of cooking it and we are still using apples, but in changing the dough, we are bringing a softness to the recipe. This one is easy, it is French and for sure… it is cooking….

Tarte Tatin Briochée –

For this recipe you will need…

For 1 tart.
You will need quite some time for this, the recipe is easy but there is waiting time for the dough, for cooling down… you are best to prepare this tart the day before you want to serve it.

  • The brioche dough from this recipe.
  • 1/2 a stick of butter (About 50 grams) in small pieces.
  • 2/3 cup of sugar (About 130 grams).
  • 3.5 lbs of Pippin Apples (About 1,4 Kg). To be honest, I have used a bunch of different varieties and never had a bad result.
  • 2 tbsp of sugar for the apples.

The method…

  • First prepare the brioche dough as per this recipe.
  • Than in a sauce pan (preferably stainless steel) place the sugar with 3 tbsp of water.
  • Eat up gently to melt the sugar. Do not mix.
  • When the sugar is melted, bring up the eat slightly. Still do not mix, but you can tilt the pan from time to time to unify the colour.
  • When the caramel is dark brown, add the butter and mix vigorously to integrate the butter.
  • Pour the caramel in a 8 inch cake form. I do not use a springform for this recipe because of the amount of cooking juice.
delicious caramel with butter –
  • Leave the form with the caramel on the side for the moment.
  • Pre heat the oven at 400° F (200° C)
  • Peel, core and cut in half the apples.
Apples halves ready fo the tart –
  • Cut each apple halves in four.
  • Place in the form on top of the caramel, covering the caramel as much as you can. Place the bottom layer elegantly as this will be the visible part of the tart.
  • sprinkle the 2 tbsp of sugar on the top.
  • Place in the oven for 45 minutes.
  • Take out of the oven after 45 minutes and let it cool down…
  • Reduce the oven temperature to 350° F (180° C)
  • Once the fruits have cooled down place the dough on the top. the dough is very soft, just empty the bowl on the fruits and stretch the dough with your fingers. Use some flour if the dough is a little too sticky.
  • Tuck the dough deep into the side of the form. Don’t worry if the cooking juice comes back to the surface.
  • place back in the oven at 350° F (180° C) for 30 to 35 minutes.
  • Take the tart out of the oven and let it cool down on a wire cooling rack.
The bottom of the Tarte Tatin Briochée –
  • When the tart is luke warm, place a serving plate on the top and turn the plate and from together upside down. The tart should unmold easily, there might be one or two apples pieces stuck to the form, just place them back delicately.
  • Serve with some vanilla ice-cream or the original way; with some crème fraiche.

Bon appétit!

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