Sunday, May 1, 2011

Tarte Tartin or Upside Down Apple Pie

Tarte Tartin is a classic French dessert. It is essentially an upside down apple pie that is partly cooked over the stove top and partly in the oven, and then flipped over to serve. It is said that the origin of this tart is over 100 years and was accidental. Two sisters whose last name was Tartin ran a restaurant in North Central France. The story goes that one of the sisters was cooking the apples over the stove top and left them to burn. She tried to save them by quickly adding the pastry over the pan and placing it in the oven. When the pastry was cooked she took it out and turned it out of the pan. It is said that it was one of her most successful pies and became the signature pie of the restaurant from then on.

This is one of my husband's favorite apple pies to make. And he never disappoints, it is always so incredibly delicious!
for the Pâte brisée
8 oz plain all purpose flour
Pinch of slat
4 oz butter
1 egg
3 tablespoons cold water
For the Apple Filling
About 2 ½ oz of butter (chopped up)
7 Golden Delicious Apples (peeled and cored)
About 6 ½ oz of sugar
Some prune jam – optional (we use our own home made jam)
The Cooking Method
For the Pâte brisée
  1. Sift the flour and add a pinch of salt.
  2. Make a well in the center and add the egg, water and chopped butter.
  3. Mix it first with a fork and then use your fingertips to blend the ingredients well.
  4. Knead until you have smooth dough. Cover in plastic wrap and refrigerate for about 30 minutes.
For the Apples:
  1. Core and peel the apples and slice them into quarters.
  2. Butter the pan you will be using, making sure that the butter is spread over the entire surface of the pan, then cover with the sugar (leave about two tablespoons of the sugar aside).
  3. Place the apple slices all around the pan, with the curves facing the bottom of the pan. Cover the pan with the apple slices. Now sprinkle with the two remaining tablespoons of sugar and some prune jam.
  4. Place the remaining apples on top. This time with the curved part facing you.
  5. Cook on the stove top until the sugar has melted. Then turn off the fire and leave to cool a little.
  6. Roll out the Pâte brisée, and cover the apples with it taking care to seal the apples well on the sides of the pan.
  7. Place the pan in the oven preheated to about 400 degrees Fahrenheit for about 15 minutes or until the Pâte brisée starts to inflate, then reduce the temperature to 350 degrees Fahrenheit and bake for a further 15 minutes or until golden.

Remove from the oven and turn the pan over onto a plate.

Voilà la Tarte Tartin!
We like to eat it warm with some cream top yogurt served on the side.

I have linked this post to Seasonal Saturday's at the wonderful La Bella Vita site and to Mangia Mondays.
From my Back Yard

Fava Beans are a staple in the Mediterranean diet. They are said to be native of North Africa and some parts of Asia but were already cultivated in Europe at the time of the Romans. Fava Beans grow well in California too, but for some reason they are outrageously expensive to buy. That's why we grow our own Fava beans. Unfortunately this year the rabbits took a liking to the plants and only a few plants survived and grew back. Here is what the Fava Bean plant looks like. This one grew again after the first plant served as a feast for the wild rabbits. 

And here are the first beans

Fava Beans are not only really good but are very nutritious. They provide you with Vitamins C, A and B1, lots of dietary fibre, as well as Potassium, Copper, Magnesium and several other nutrients. When I finally get some beans off the plants, I will share some of my favorite way to cook them.

What's growing in your back yard or your planters?


  1. How gorgeous!! Wonderful to have a more un-traditional apple pie recipe. Very impressive.

  2. Your husband's tarte is perfect, though I've never heard of prune jam, let alone tasted it. What a unique (and wonderful) flavor that would provide. Thanks for sharing the recipe and the history behind the tarte tartin.

  3. @ hmariek. If you like apple pie, this is one to try.
    @ the mom chef. I shall have to post some photos when they are in season. They are great off the tree are give any type of apple pie a lovely twist. We turn our extras into jams to use the year round.

  4. Any dessert with fruit in it means I get to eat 2, right? Mmm

  5. I wish I could have a slice of that Tarte Tatin - looks wonderful

  6. Hi Chris! Your tarte tartin looks amazing! I've seen this recipe before but it just looks too difficult for me to cook. You did such a great job. And I'm so envious about your backyard... we planted some stuff before but deer ate them all and since then our backyard is like a dessert. :-(

  7. we always love apple deserts. thanks for sharing! (visiting from mangia mondays)

  8. @Katrina. Hey you noticed there were two servings on one plate ... now it could also be that one plate served 2 people right :)
    @Cooking Rookie. It really is very good
    @Nami. If you want to grow anything you need to put some wire fencing around the area to keep the big and not so big hungry wildlife out of your little space. Otherwise as you say you spend a lot of time nurturing your plants and never get to eat anything yourself.
    @Tracy. Thanks for visiting hope you liked the pie.

  9. Oh yes, a wonderful classic! Your Tarte Tartin looks delightful :) And your garden as well...

  10. I love Tarte Tatins! There's something about the sticky caramel, the melting apples that's irresistible, your's I have to say looks great! :)

  11. Interesting post! I had no idea about the history behind the Tarte Tatin, just that they were delicious! Yours looks heavenly-- so caramelized and lovely!

  12. This apple pie looks sooooo tasty!! I can even smell it :-))!

  13. grazie per la visita al mio blog...:-)

  14. I didn't realize that the tarte tatin had such an interesting history! I have never made one myself but I should, it looks delicious!! The fava beans are so funny growing straight up..I wonder why they do that?

  15. This is beautiful. Love it!!! I just need a good cup of coffee.

    The fava beans are pretty cool too.


  16. I just stumbled upon your blog. I am not eating sugar for a month and all has been fine until I saw this post. I adore tarte tatin! I have a tarte tatin pan from emile henry that I love. Yum. Good job on this recipe.

  17. Your Tarte Tartin looks sooo mouthwatering!
    Btw, I have included Gourmet Fashion on my Foodies I ♥ page. Hope it's ok with you...:)

  18. Sounds good. I want a slice or two.

  19. Precioso blog y estupendas recetas, he llegado a el por casualidad, me pasare a menudo.
    Saludos desde España ;)

    Nice blog and great recipes, I have come to him by chance, I go often.
    Greetings from Spain

  20. @ Magic of Spice, Gormantine, Ryan, Eftycia, deizia divina, bigFatBaker, Velva, Damaris, Christine's Pantry. Thank you all for your wonderful comments. Those of you who follow regularly know how much I appreciate them all. Just to clarify, the husband made this wonderful tart. I just took the pictures, enjoyed it and wrote about it. It really was delicious!
    @Tina. Thank you so much! I love your blog too!
    @Dharma. Gracias al traductor Google he podido leer tu preciosa blog también!

  21. Thanks for your very very kind comments on my blog and over at Chef Dennis' blog. About the bread - I used a light roast coffee and added the caraway and fennel so I couldn't really seperate the coffee flavor. But all of those tastes mixing up in that warm bread? It was so so good! Thanks for asking :) ♥- Katrina

  22. Oh this looks amazing! I have a recipe for a pear tarte tartin that I absolutely love but I can't wait to try it with apple!! Great story too!

  23. Hi Chris! Dropping by to let you know that I have some awards waiting for you.
    Check it out!
    Mother's Day Greetings and Another Bunch of Awards

  24. Hi Chris! I'm here again! I want to pass on another award to you which I feel you are so worthy of --- The Versatile Blogger Award! Check it out on my post!

    Have a nice day!


Thanks for visiting, I love all your wonderful comments .. they always put a smile on my face :) And if you liked what you read, do add yourself to my blog.