Tatin Tart from La Durée (La Durée Pastry Shop in Paris)

The Tatin tart from La Durée, with Golden apples caramelized to perfection and wrapped in a crisp puff pastry, offers a sweet and flavorful experience that captivates with its smooth and honeyed texture.
baked
cake
dessert
vegetarian

Yield: 8 items

Ingredients
Servings
1
Measurement units

Ingredients (4 tarts)

  • 6 Golden apples
  • 250 grspuff pastry
  • 1.5 culleradesflour, for the work surface

Caramel

  • 50 mlwater
  • 150 grsgranulated sugar
  • 63 grsbutter
Nutritional Information

Per items

Yield: 8 items

Calories
315 kcal
Protein
0.7 g
Fat
14.3 g
Carbohydrates
49 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

La Durée Tarte Tatin

  1. Use individual pans 10 cm in diameter so each tart is easy to handle and cooks evenly.
  2. Use a 13 cm pastry cutter for the puff pastry, making each disk slightly larger than its pan so it covers the apples. If needed, mark the pastry with an upside-down glass of the right diameter.
  3. Allow 3 hours of resting time before cooking. For 4 or 8 tarts, use 6-12 Golden apples and 250 g or 500 g puff pastry. For the caramel, use 50 ml water and 150 g sugar for 4 tarts, or 100 ml water and 300 g sugar for 8; also use 63 g or 125 g butter.

Apples

  1. Peel and core the apples, then cut them evenly into quarters so they cook uniformly.

Make the Caramel

  1. Cut the butter into small cubes so it will melt readily later.
  2. Cook the sugar and water gently in a saucepan, stirring until the sugar dissolves. Continue cooking without stirring for 8-10 minutes, until the caramel is golden.
  3. Remove the golden caramel from the heat immediately. Add the butter cubes to stop the cooking and whisk vigorously until smooth.
  4. Pour the caramel into the pans in an even 5 mm layer. Let it cool at room temperature for at least 30 minutes, until hardened.

Preheat the Oven to 160ºC

  1. Preheat the oven to 160ºC 30 minutes before baking.
  2. Pack the apple quarters upright in the pans as tightly as possible. They should rise above the rims because they shrink by about half during baking.
  3. Bake for 1 hour 30 minutes, ensuring even cooking.
  4. After removing the pans from the oven, let them cool to room temperature before serving or handling further.

Puff Pastry

  1. Flour a clean work surface well and roll out the puff pastry evenly without wrinkles.
  2. Cut the pastry bases with a 13 cm pastry cutter. If you do not have one, mark the circles with an upside-down glass and cut them with a sharp knife.
  3. Place the pastry disks on a tray and refrigerate for 30 minutes so they remain firm and cold before baking.

Preheat the Oven to 170ºC

  1. Preheat the oven to 170ºC 30 minutes before baking.
  2. Cover the baked, cooled apples in their pans with the puff-pastry disks. Press gently just inside the edges so the fruit is secure and will not move when unmolded.
  3. Bake for 35 minutes, or until the puff pastry is golden and crisp.
  4. Cool the pans at room temperature for about 15 minutes, then refrigerate for at least 2 hours so the caramel sets and the apple pectin gels properly.

Unmolding

  1. Heat water until very hot but not boiling. Dip the bottoms of the pans in it for 15 seconds to soften the caramel, then run a thin knife around their edges.
  2. Unmold carefully, tilting each pan slightly so the apples face upward once the tart is released.

Serving

Serving
  1. Preheat the oven to 120ºC 30 minutes before serving.
  2. Warm the desserts in the oven for about 2 minutes before serving.
  3. Serve with whipped cream or a scoop of vanilla ice cream for contrast.
Recommendations & Tricks
  • You will need individual 10 cm tins.
  • It must rest for 3 hours before serving.
Original recipe
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    Tatin Tart from La Durée (La Durée Pastry Shop in Paris) | The Catalan Table