If you are an apple-lover, you will absolutely enjoy this Upside Down Apple Tart Recipe, or La Tarte Des Demoiselles Tatin!
Upside Down Apple Tart Recipe or La Tarte Des Demoiselles Tatin, hot or cold, is a great tart with a lovely mass of caramelized apples. Hence, if you are an apple-lover, this tart is definitely something you will enjoy!
It’s been a while since I made a cake last (like this Homemade Apple Pie, for example). In fact, I wasn’t even going to make one in the near future. But one of these days I went to the nearby grocery store for some of the ingredients that I was missing for my new mag article. So, I was strolling through the fruits & veggies row, right, and there was this full box of apples, right in the middle of everything.
That box reminded me of the time when my husband and I went to the village to pick up apples. At some point we got tired of filtering the ones that were on the ground, so Vladi got on the tree and started shaking the branches so hard that all I remember was running away, and running away fast, as it was raining with apples. Big apples. The type of apples that give birth to new thoughts… or new bumps. 🙂
Sorry I got carried away with the story and totally forgot about our Upside Down Apple Tart Recipe.
The point I am trying to make is that the apple box reminded me of good memories. And good memories motivated me to create an apple cake, so once I got home, I actioned. That is how my Upside Down Apple Tart Recipe was born.
Now, before you continue to the actual steps of the recipe, here is one quick but very important tip:
To make a good-looking circle base for the tart, roll the pastry, take a round plate, put it on the pastry and use a knife to cut the circle. After that – cover up the apples with your base.
That’s it. Easy, right? Now go ahead and try the recipe and let me know how it goes.
Quarter, core and peel the apples. Then cut into length-wise thick slices and toss in a bowl with the sugar and cinnamon.
Butter the baking dish heavily on the base. Sprinkle half the sugar in the base of the dish and arrange a third of the apples over it. Again sprinkle with a third of the melted butter and repeat with a layer of half the remaining apples and butter. Sprinkle the rest of the sugar over the apples.
Preheat to 190°C (375°F). Cover the apples with the pastry of 0.5 cm (0,2") of thickness. Cut 4 or 5 holes about 0.4 cm (0,15'') long in the top of the pastry to allow the cooking stream to escape.
Bake in a lower part of the preheated oven for 45 to 60 minutes. Tart is done when you see a thick brown syrup rather than a light liquid exuding from the apples between the crust and the edge of the dish. Apples need to become caramelized and brown.
Unmold the tart on to a serving dish and sprinkle with the sugar powder on top if you prefer some decoration. Voila!