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Apple Pie Tatin Influenced

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Adjust Servings:
4 pcs Apple (Jonagold)
150 gr Sugar (White)
50 gr Butter
50 gr Walnuts
1 pkg Puff Pastry
1 Egg

Apple Pie Tatin Influenced

  • Dessert
  • 110 min
  • Serves 4
  • Medium




Tarte Tatin is one of the easiest and most delicious pies ever. The recipe consists of few ingredients and requires little skills (maybe the sense of smell and taste). This pie was invented in France by the Tatin sisters and its origin is not certain 100%, the origin I know is that by mistake they put the apples first and so not to throw it to the garbage, the covered it with dough and once baked, they turn it upside down, et voilá!

I love this pie and there are different ways to prepare it, you can just use chunks of apple (regular or irregular shape and size), you can create a certain patter like the video here and last but not least (and inspired in the video) I made this version in vertical layers. However, the most important, IMPORTANT, IMPORTANT part of this recipe is… le caramel!

This is the ingredient that will decide your fate and either send you to the lions or survive to cook it again! Commit (do not confuse with git commit -m “Make caramel”) one mistake while preparing it and you will have a bitter and unpleasant experience, succeed and your tongue (if you have that sense of taste I talked before) will be touching heaven.



Mise en place

The recipe requires certain coordination, the best practice is to have everything ready.
For tools, we'll need: a silicon mold (rectangular), metal pod (without Teflon or any other non-stick material), spatula, peeler, mandoline (if you don't have you can use the peeler to make the layers), food processor, whisker.
Preparations: Cut the apples into four pieces and remove the core and peel them. Put the flat part of the apple piece on the mandoline and make the layers (be careful with your fingers). Put the walnuts in the food processor and make small pieces (or with the knife if you don't have one). Cut the butter in small cubes (1-2 cm)


Caramel Time

Put part of the sugar in the pot and put on middle fire, PAY A LOT OF ATTENTION HERE, DON'T LOOK AT YOUR PHONE OR ANYTHING, one second you don't pay attention and BURNT! BUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUURNT!.
When the sugar starts caramelizing, move the pot with circular movements of your wrist (Don't use spoons or other tools) and add the sugar and keep making circular movements (on the fire) until all the sugar is dissolved. The caramel should have a brown color but don't let it smoke.
Put the fire to the minimum, and start adding butter (one cube at the time) and move with the whisker until it's well emulsified. Immediately transfer to the silicon mold.


It's baking time

Put the layer of apple on the caramel, after 3-4 layers put the crushed walnuts and keep on the layers. Put some baking paper on top and put in the oven at 150ºC (This temperature will not allow the caramel to burn) for 70 minutes. Let it cool down for couple of hours until it's at room temperature, I prefer overnight (leave in the fridge once it's at room temperature).


Take the apple caramel bake out of the mold (carefully putting it upside down) and divide it in 4. Cut the puff pastry to cover all the walls the apple caramel bake (like making a little basket around the bake), decorate as you wish. Cover with an egg was the pastry and put in the over 25-27 minutes at 180-200ºC. And like the French would say Et Voilá!

Sergio Varela

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