Tarte Tatin (The Best)
There are several legends about the creation of this pie. It is said that one of the Tatin sisters forgot the dough and added it during the baking time. In another version, the pie would have fallen out of the oven if it wasn’t served upside down. No matter the real story, this caramelized apple […]
Ingredients
- 1 ½ cups (225 g) unbleached all-purpose flour
- ½ tsp salt
- ¾ cup (170 g) cold unsalted butter, thinly sliced
- 6 tbsp (90 ml) ice water
- 1 tbsp (15 ml) apple cider vinegar
- 8 to 9 medium Gala or Cortland apples, peeled, cored and quartered
- ¾ cup (160 g) sugar
- ¼ cup (60 ml) water
- 2 tbsp unsalted butter
- 1 tbsp (15 ml) apple cider vinegar
- 1 vanilla bean, split lengthwise and seeds scraped
Instructions
- In a bowl, combine the flour and salt. Using your fingertips, incorporate the butter into the flour until flaky. Gradually add the water and vinegar, mixing just until the dry ingredients are moistened, making sure to leave pieces of butter intact. Add more water as needed. The dough will be soft and sticky.
- On a floured work surface, roll the dough out to form an 11 x 8-inch (28 x 20 cm) rectangle. With a pastry brush, remove any excess flour. Fold the dough in 3 widthwise. Fold the dough in half lengthwise to form a square. Cover with plastic wrap. Refrigerate for 45 minutes or until firm (see note).
There are several legends about the creation of this pie. It is said that one of the Tatin sisters forgot the dough and added it during the baking time. In another version, the pie would have fallen out of the oven if it wasn’t served upside down. No matter the real story, this caramelized apple pie always charms us.