The Best Classic French Apple Tarte Tatin Recipe | The Pure Taste (2024)

FAQs

What is the difference between a galette and a tart tatin? ›

Whereas pies and tarts are baked in a mould or dish, galettes are freeform; laid on a flat sheet, its edges are turned up and folded inward by hand, producing a rustic appeal and a distinct shape—while tarts and pies have crusts that are wither straight or widen at the mouth, the mouths of galettes are smaller than its ...

This French upside-down apple pie, tarte tatin, is baked in a skillet—not a pie pan—with the bottom crust on top. The key to a successful tarte lies in the type of skillet you use. Cast iron, enameled cast iron, or a special tarte tatin mold, available at many kitchenware shops, are best.

This may be more of an issue with apples than with pears. Some bakers suggest cutting the fruit and placing it in the refrigerator overnight to dry out and prevent this. Another reason the dessert may become soggy is if it sits out too long. Tarte tatin is best enjoyed warm as the crust will get soggy as it cools.

Named after the woman who invented it, the Tarte Tatin (tart tah-TAN) is a famous French "upside-down" caramelized apple tart or Tarte aux pommes (caramélisé). Basically, the apples are underneath the dough – topsy-turvy indeed.

The galette des rois is a cake traditionally shared at Epiphany, on 6 January. It celebrates the arrival of the Three Wise Men in Bethlehem. Composed of a puff pastry cake, with a small charm, the fève, hidden inside, it is usually filled with frangipane, a cream made from sweet almonds, butter, eggs and sugar.

The tarte Tatin (French pronunciation: [taʁt tatɛ̃]), named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked.

For best results, cook a day or two ahead and keep in its pan or dish in the fridge, then reheat in the oven for 20 mins at 150C/130C fan/gas 2 an hour before serving. Turn out to serve as above.

Bake for about 30 minutes until the pastry is golden, then remove from the oven. Allow to cool for 5 minutes, then place a plate, slightly larger than the pan, on top and then, very carefully, using oven gloves, invert the tart on to the plate. Best served warm, with crème fraîche.

Because she was running out of time, she put the dough on top of the pie instead. After she flipped the pie over, she discovered that the apples had caramelized perfectly and the pie was an instant hit with the guests. Thus was born one of the most classic desserts in French cuisine.

adjective. caramelized and baked in the manner of an upside-down cake: an apple tart Tatin.

How do you keep tarte tatin from sticking? ›

Quickly arrange the apples, flat-side upwards, in the pan and keep over a medium heat, shaking it from time to time to ensure that the apples don't stick to the bottom. Don't worry if you can't fit in all the apples initially; they will shrink a little as they cook and you will be able to squeeze in more as necessary.

Choose a pan: a copper tarte tatin mold will be perfect (here's a link to a good one), but you can also use an iron skillet (as long as it doesn't smell like salmon or something) or even a heavy stainless steel (like All-Clad) or non-stick sauté pan.

The three most common types of galette are galette Breton, galette de rois, and fruit galette. A galette Breton is a buckwheat crepe. A galette de rois is a type of flat cake made with pastry dough. Finally, a fruit galette is a freeform pie shaped around the filling.

Crostata is an Italian term, and galette is French; however, by definition, you can use these terms interchangeably. They're referring to the same, easy and distinctly elegant dessert.

The word 'galette' comes from the Norman word 'gale', meaning flat cake, and is often used in French cuisine to talk about cakes that don't require a tin, although it can also refer to round, flat cakes and the cheesy Breton galettes described below.

The simple answer is that a galette is a savoury crêpe. Galettes are made with buckwheat flour instead of usual flour varieties. This gives them a slightly stronger flavour than a normal crêpe or pancake and also means they're gluten free.