Friday, June 4, 2010

Apple Tart Tatin

This is one of my all-time favorite party desserts. It's reasonably easy to make, and it is just so pretty and delicious! I read somewhere that this dessert originated in a French bakery owned by the Tatin sisters in the 1800s. Supoosedly, one of the sisters was carrying her apple cake (apples on the bottom) and dropped it. She thought it looked lovely and decided to serve the cake upside down from then on. I thought this story was so charming that I decided to give it a try. Everyone who has eaten this dessert has enjoyed it. I hope you give it a try too!

1 Jonagold apple, sliced into thin wedges
1 3/4 cups sugar
6 tbsp. butter 1/3 cup water
1/3 cup sour cream
2 eggs
2 tsp. vanilla
1 cup all purpose flour
1/4 tsp. Kosher salt
1/2 tsp. baking powder
powdered sugar


Preheat the oven to 330 degrees. Bring the water and one cup of sugar to a boil and cook (without stirring) until the mixture turns an amber color (I wouldn't even bother using a candy thermometer; just go by color). While you are doing this, mix the butter and remaining sugar. Add the egg, vanilla and sour cream. Mix the flour, salt and baking powder on low until combined.
Arrange the apples in your greased baking dish then pour the sugar mixture over them evenly. Next, spread the batter over the apples/sugar.
Bake for approximately 30-45 minutes or until a toothpick comes out clean. Allow to cool completely.
Place a plate on top of the cooled cake then invert. If any of the apples come loose, just place them back onto the cake. Allow the top to dry for about 30 minutes before sprinkling with powdered sugar. Serve immediately.


Nina said...

Thanks for stopping by and mentioning your blog. Love it! The apple tart looks gorgeous.

Author said...

Glad you came over, Nina! :)