Apple Tart Tatin, plus How to Polish Copper – episode 3, season 2

Sep 21, 2019

Fall is just about upon us and the apples are abundant at the market. What a wonderful way to welcome into our homes the new season by making a classic French dessert – Apple Tart Tatin!

I have always been fascinated by this recipe, tried it a multitude of different times and ways, and it was over the summer that I discovered what worked best for me – smaller apple slices and keeping it simple.

In this second season’s third episode, discover how to make a dish that will delight your tastebuds and be surprisingly easy to make. While there is some patience involved as you wait for the caramel sauce to arrive at its beautiful luscious amber color and consistency, overall, the construction of the dish is simple. I will offer a few tips and tricks for elevating the flavor and having a successful flip and reveal. As well, I will be cooking and using my beloved copper and showing and sharing why I love it and how to clean it.

And now to the episode! I do hope you enjoy.

How to Polish/Clean Copper

Links from the Episode:


~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen! Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen and your post could appear on my Instagram feed. Many readers have already shared their meals inspired by recipes from TSLKitchen. Check out TSLL’s IG Story Highlights – titled, Viewers’ Recipes. And see the most recent shares since Season 1 wrapped up as viewers began to explore the recipes in their own kitchens.








Catch up on the first season of episodes here.


Check out previous episode from Season 2 of The Simply Luxurious Kitchen

Season 2 Premiere – Moules Marinière à la Crème



Print Recipe
Apple Tart Tatin
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 30 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Pastry
Caramel Sauce & Apples
Topping (optional)
Prep Time 30 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Pastry
Caramel Sauce & Apples
Topping (optional)
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pastry
  1. Make the pastry first, as you will want to chill it while you make the filling. Combine the flour, sugar, salt and butter in a food processor. Combine until resembling cornmeal. Then gradually add the butter until it has combined but roughly so. Remove from the food processor, roll into a round disc, cover in plastic wrap and place in the refrigerator for 30 minutes.
  2. While the apples are soaking in the caramel sauce on the stove (before they go into the oven), roll out the dough. Using a smidge of extra flour and sugar to spread underneath the dough so that it doesn't stick to the surface (I used a pastry sheet - see the Show Notes for links to one). Roll it out to one inch larger in diameter than the dish you will be using.
  3. After the apples have cooked for 20 minutes, remove them from the stove and place the dough on top, tucking in the sides with the handle-end of a spatula or wooden spoon. Cut a few steam holes in the top, and then place in the oven.
Caramel Sauce
  1. Using a stove-top and oven safe dish, or a classic Tatin dish (cast iron works well also), add the sugar, lemon and vanilla over medium heat until beautifully amber in color. Mix from time to time, but watch consistently for about 5-7 minutes.
  2. Add the butter gradually and melt into the caramel sauce, keeping the sauce warm so that the butter will melt. Once the butter has melted, bring the sauce back to medium heat for the apples.
Apples
  1. Quarter, core, peel and slice the apples into 1/8ths, or in a size you would prefer.
  2. Put the backside of the apples down or sideways into the caramel sauce that is on medium heat on the stove. It is entirely up to you how you place them in the sauce. Cook on the stove-top for 20 minutes over medium-high heat. Let the sauce bubble a bit - simmer as you are cooking the apples and softening as the sauce soaks into them.
  3. Using a baster from time to time (this is a trick I learned from Julia Child's cookbook) to layer the sauce over the tops of the apples that are not sitting into the sauce.
  4. After 20 minutes, remove from the heat and place the dough on top.
  5. Place in a 425 degree oven for 25 minutes or until golden brown.
  6. Remove from the oven and let sit for about 5-10 minutes to cool, but not harden.
  7. Place a serving dish or platter that is larger than the tatin dish on top of the tatin dish. Flip gently with two hands, but quickly.
  8. With hot pads, gently lift up one side of the tatin dish and let the steam release itself. Then remove the pan. To make sure any loose juices don't spill where they are not wanted, make sure you have placed your dish on top of an area that as space to receive any drips.
Crème Fraîche Mixture
  1. Mix 6 tablespoons of either Crème Fraîche or Mascarpone Cheese with 1-2 tablespoons of sugar. Mix to taste. Other options: Chantilly cream (mix 1 cup heavy cream with 1 tablespoon sugar and 1/2 teaspoon vanilla extract until soft peaks form); vanilla gelato or ice cream.
  2. Add a dollop on each serving and enjoy with a hot cup of something you love. Enjoy!


4 thoughts on “Apple Tart Tatin, plus How to Polish Copper – episode 3, season 2

  1. OK this is the best tutorial I have ever seen about making a Tarte Tatin. I’ve made them for years, but I so wanna do it like Shannon now. When, at the end, you are dancing and extol the virtue of the fat…and you keep nibbling the feckless leftover pieces of pastry..yeah, so there 😀
    And by the end, you let us know, this is one of the most sublime creations you can do for yourself, and thus, the world. 🙂 (And look how easy it is to get to nirvana!)
    Dang. You got some happy and joy in your soul that breathes out in such an exuberant confidence.
    XOXO

  2. This is my first time watching one of your videos and it was so enjoyable! Can’t wait to view the others : ) Love the idea of the butter tasting, too. Have you tried the butter from Brittney at Trader Joe’s? I can’t wait to try your #1 pick. Thank you for all you do! Karen

Leave a Reply

Your email address will not be published. Required fields are marked *