Traditional Recipe for Exceptional Tarte Tatin with Calvados, Norman Specialty with Caramelized Apples
Traditional Recipe for Exceptional Tarte Tatin with Calvados, Norman Specialty with Caramelized Apples
Country / Region
Country: France
Region: Normandy (Pays d’Auge)
Recipe Inventor: Oral transmission, attributed to the Tatin family (late 19th century)
Specifications: unofficial, but classic preparation rules and quality ingredients
History
The Tarte Tatin is a specialty originating from the Sologne region, popularized by the Tatin sisters at the end of the 19th century.
This upside-down tart, where the apples are caramelized before baking the dough, has become a staple of French pastry.
The addition of Calvados, Norman apple brandy, enhances the fruity flavor and adds an elegant note to this traditional recipe.
Iconic recipes and notable names
Tatin Sisters: original creators, they left a unique culinary heritage.
Paul Bocuse: greatly contributed to the international fame of Tarte Tatin.
Alain Ducasse: revisits the recipe with exceptional ingredients and mastered baking.
Christophe Michalak: offers modern variations with salted butter caramel and Calvados infusion.
Anne-Sophie Pic: presents a delicate and refined version highlighting the Norman terroir.
Anecdote
According to legend, the Tarte Tatin was born from a mistake: the Tatin sisters overcooked the apples in butter and sugar, then to save the dessert, they covered the apples with dough before baking, giving birth to this unique dessert.
Recipe description
The Tarte Tatin is an upside-down tart with apples caramelized in semi-salted butter and Muscovado sugar, enhanced with a touch of Calvados.
Puff pastry or shortcrust pastry crowns this generous dessert, offering a perfect balance of sweetness, acidity, and crisp texture.
Ingredients (for 6 people)
| Ingredient | Quantity | Remarks |
|---|---|---|
| Apples (Bookshop, Golden, Canada, Ariane, Elstar, Golden du Limousin, Pink Lady, Reine des Reinettes) | 6 apples | Choose firm and flavorful apples |
| Muscovado granulated sugar from Mauritius | 150 g | For a rich-flavored caramel |
| Semi-salted butter from Normandy AOP | 100 g | For caramelizing and flavoring |
| Vanilla pod from Papua New Guinea | 1 | For flavoring |
| Ceylon cinnamon | 1 pinch | Optional |
| Organic pure butter puff pastry or homemade shortcrust pastry | 1 roll or homemade dough | See shortcrust pastry recipe below |
| Lemon | 1 | To prevent apple oxidation |
| Calvados CHRISTIAN DROUIN V.S.O.P. - Pays d’Auge | 3-4 tablespoons | To flavor the caramel |
For homemade shortcrust pastry (optional)
| Ingredient | Quantity | Remarks |
|---|---|---|
| T45 flour | 200 g | Sifted for better texture |
| Unsalted butter from Normandy AOP | 100 g | Cold, cut into small pieces |
| Salt | 1 pinch | To enhance flavor |
| Muscovado granulated sugar | 2 tablespoons | For slight sweetness |
| Cold water | 5 cl | Add gradually |
Detailed preparation
Prepare the apples
Peel the apples, cut into quarters, removing core and seeds.
Rub them with a little lemon juice to prevent browning.
Prepare the caramel
Melt the Muscovado sugar over medium heat in a pan or directly in the mold until golden caramel forms.
Off the heat, add the semi-salted butter in pieces, mix until smooth caramel is obtained.
Add 2 to 3 tablespoons of Calvados, stir gently (beware of splashes).
Arrange the apples
Pour the caramel into the bottom of the mold (if made in the pan).
Arrange the apple quarters tightly in a rosette pattern.
Add the seeds of the vanilla pod or a pinch of cinnamon as preferred.
Bake the apples
Preheat the oven to 180 °C (th. 6).
Bake the apples for 15 minutes to start lightly confiting them.
Add the dough
Unroll the puff or shortcrust pastry, cover the apples.
Tuck the edges inside the mold.
Prick the dough lightly with a fork to prevent excessive rising.
Bake the tart
Bake for 25 to 30 minutes until the dough is golden brown.
Careful unmolding
Let cool for 5 to 10 minutes.
Carefully unmold by flipping the tart onto a serving plate.
Be careful, the caramel is very hot!
Cooking programming
| Element | UNOX (CHEFTOP / BAKERLUX) | RATIONAL (iCombi Pro / SelfCookingCenter) | Standard oven (household) |
|---|---|---|---|
| Program name | Manual | Manual | Manual |
| Cooking type | Manual / Multi-step | Manual / “My Programs” | Manual |
| Cooking mode | Conventional heat | Dry heat | Static heat |
| Temperature | 180 °C | 180 °C | 180 °C |
| Ventilation / Air Flow | Low or off | Automatic | No forced ventilation |
| Humidity / Steam | 0 % | 0 % | 0 % |
| Cooking duration | 40-45 minutes (apples + tart) | 40-45 minutes (apples + tart) | 40-45 minutes (apples + tart) |
| Rest after cooking | 5-10 minutes outside oven | 5-10 minutes outside oven | 5-10 minutes outside oven |
| Programming type | MIND.Maps™, .evn, Multi.TIME | MyDisplay, .rezept, iProductionManager | Manual |
| Export/import | Yes – USB key (.evn) | Yes – USB / network (.rezept or ConnectedCooking) | N/A |
| Specific remarks | Monitor browning, beware hot caramel | Monitor browning, beware hot caramel | Monitor browning, beware hot caramel |
Chef’s tip for an award-winning Tatin
Glossy finish: Brush the tart while still warm with a light syrup (water + sugar) for a perfect shine.
Refined accompaniment:
Serve with a quenelle of thick Normandy crème fraîche.
Homemade vanilla ice cream scoop.
An apple granita flavored with Calvados.
Gourmet suggestion: You can also drizzle with Calvados cream for extra indulgence.
Recommended wines and drinks
Calvados AOP Pays d’Auge: perfect to accompany and highlight the tart’s flavors.
Sweet or dry Normandy cider: for a fruity and sparkling note.
Black tea or coffee: classic dessert pairing.
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Traditional Recipe for Exceptional Tarte Tatin with Calvados, Norman Specialty with Caramelized Apples
Country / Region
Country: France
Region: Normandy (Pays d’Auge)
Recipe Inventor: Oral transmission, attributed to the Tatin family (late 19th century)
Specifications: unofficial, but classic preparation rules and quality ingredients
History
The Tarte Tatin is a specialty originating from the Sologne region, popularized by the Tatin sisters at the end of the 19th century.
This upside-down tart, where the apples are caramelized before baking the dough, has become a staple of French pastry.
The addition of Calvados, Norman apple brandy, enhances the fruity flavor and adds an elegant note to this traditional recipe.
Iconic recipes and notable names
Tatin Sisters: original creators, they left a unique culinary heritage.
Paul Bocuse: greatly contributed to the international fame of Tarte Tatin.
Alain Ducasse: revisits the recipe with exceptional ingredients and mastered baking.
Christophe Michalak: offers modern variations with salted butter caramel and Calvados infusion.
Anne-Sophie Pic: presents a delicate and refined version highlighting the Norman terroir.
Anecdote
According to legend, the Tarte Tatin was born from a mistake: the Tatin sisters overcooked the apples in butter and sugar, then to save the dessert, they covered the apples with dough before baking, giving birth to this unique dessert.
Recipe description
The Tarte Tatin is an upside-down tart with apples caramelized in semi-salted butter and Muscovado sugar, enhanced with a touch of Calvados.
Puff pastry or shortcrust pastry crowns this generous dessert, offering a perfect balance of sweetness, acidity, and crisp texture.
Ingredients (for 6 people)
| Ingredient | Quantity | Remarks |
|---|---|---|
| Apples (Bookshop, Golden, Canada, Ariane, Elstar, Golden du Limousin, Pink Lady, Reine des Reinettes) | 6 apples | Choose firm and flavorful apples |
| Muscovado granulated sugar from Mauritius | 150 g | For a rich-flavored caramel |
| Semi-salted butter from Normandy AOP | 100 g | For caramelizing and flavoring |
| Vanilla pod from Papua New Guinea | 1 | For flavoring |
| Ceylon cinnamon | 1 pinch | Optional |
| Organic pure butter puff pastry or homemade shortcrust pastry | 1 roll or homemade dough | See shortcrust pastry recipe below |
| Lemon | 1 | To prevent apple oxidation |
| Calvados CHRISTIAN DROUIN V.S.O.P. - Pays d’Auge | 3-4 tablespoons | To flavor the caramel |
For homemade shortcrust pastry (optional)
| Ingredient | Quantity | Remarks |
|---|---|---|
| T45 flour | 200 g | Sifted for better texture |
| Unsalted butter from Normandy AOP | 100 g | Cold, cut into small pieces |
| Salt | 1 pinch | To enhance flavor |
| Muscovado granulated sugar | 2 tablespoons | For slight sweetness |
| Cold water | 5 cl | Add gradually |
Detailed preparation
Prepare the apples
Peel the apples, cut into quarters, removing core and seeds.
Rub them with a little lemon juice to prevent browning.
Prepare the caramel
Melt the Muscovado sugar over medium heat in a pan or directly in the mold until golden caramel forms.
Off the heat, add the semi-salted butter in pieces, mix until smooth caramel is obtained.
Add 2 to 3 tablespoons of Calvados, stir gently (beware of splashes).
Arrange the apples
Pour the caramel into the bottom of the mold (if made in the pan).
Arrange the apple quarters tightly in a rosette pattern.
Add the seeds of the vanilla pod or a pinch of cinnamon as preferred.
Bake the apples
Preheat the oven to 180 °C (th. 6).
Bake the apples for 15 minutes to start lightly confiting them.
Add the dough
Unroll the puff or shortcrust pastry, cover the apples.
Tuck the edges inside the mold.
Prick the dough lightly with a fork to prevent excessive rising.
Bake the tart
Bake for 25 to 30 minutes until the dough is golden brown.
Careful unmolding
Let cool for 5 to 10 minutes.
Carefully unmold by flipping the tart onto a serving plate.
Be careful, the caramel is very hot!
Cooking programming
| Element | UNOX (CHEFTOP / BAKERLUX) | RATIONAL (iCombi Pro / SelfCookingCenter) | Standard oven (household) |
|---|---|---|---|
| Program name | Manual | Manual | Manual |
| Cooking type | Manual / Multi-step | Manual / “My Programs” | Manual |
| Cooking mode | Conventional heat | Dry heat | Static heat |
| Temperature | 180 °C | 180 °C | 180 °C |
| Ventilation / Air Flow | Low or off | Automatic | No forced ventilation |
| Humidity / Steam | 0 % | 0 % | 0 % |
| Cooking duration | 40-45 minutes (apples + tart) | 40-45 minutes (apples + tart) | 40-45 minutes (apples + tart) |
| Rest after cooking | 5-10 minutes outside oven | 5-10 minutes outside oven | 5-10 minutes outside oven |
| Programming type | MIND.Maps™, .evn, Multi.TIME | MyDisplay, .rezept, iProductionManager | Manual |
| Export/import | Yes – USB key (.evn) | Yes – USB / network (.rezept or ConnectedCooking) | N/A |
| Specific remarks | Monitor browning, beware hot caramel | Monitor browning, beware hot caramel | Monitor browning, beware hot caramel |
Chef’s tip for an award-winning Tatin
Glossy finish: Brush the tart while still warm with a light syrup (water + sugar) for a perfect shine.
Refined accompaniment:
Serve with a quenelle of thick Normandy crème fraîche.
Homemade vanilla ice cream scoop.
An apple granita flavored with Calvados.
Gourmet suggestion: You can also drizzle with Calvados cream for extra indulgence.
Recommended wines and drinks
Calvados AOP Pays d’Auge: perfect to accompany and highlight the tart’s flavors.
Sweet or dry Normandy cider: for a fruity and sparkling note.
Black tea or coffee: classic dessert pairing.