Best 2 Apple Cake Tatin Recipes

Indulge in the classic French dessert, Tarte Tatin, with a delightful twist of sweet, juicy apples enveloped in a buttery, flaky crust. This article presents a collection of three tempting Apple Tarte Tatin recipes, each offering a unique take on this beloved dish. From the traditional caramelized apple filling to innovative variations like the Rustic Apple Tarte Tatin and the Mini Apple Tarte Tatin, these recipes cater to a range of tastes and preferences. Embark on a culinary journey as we explore the art of crafting this delectable upside-down tart, perfect for any occasion.

Here are our top 2 tried and tested recipes!

APPLE CAKE "TATIN"

Apple Cake

Provided by Ina Garten

Categories dessert

Time 55m

Yield 6 servings

Number Of Ingredients 11

Ingredients

6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar

Steps:

Preheat the oven to 350 degrees F.
Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.

APPLE CAKE "TATIN"

Apple Cake

If you've read any of my posts, you know I love Ina Garten. I was watching her show today and saw her make this. It looked so easy and since the weather was a bit cooler this evening, I thought it was time to turn on the oven and make something for dessert. On her show, she used plums, but said it would taste just fine with...

Provided by cassie thornburg

Categories Other Desserts

Time 1h10m

Number Of Ingredients 11

Ingredients

6 Tbsp unsalted butter, room temperature (3/4 stick) plus more for greasing dish.
1 1/4 granny smith apples, peeled cored and sliced into quarters ( i used 5 gala apples because i like them)
1 3/4 c sugar
2 large eggs, room temperature (ina likes to use extra-large eggs)
1/3 c sour cream (i used plain greek yogurt)
1/2 tsp grated lemon zest (about 1/2 lemon)
1/2 tsp vanilla extract
1 c plus 2 tbl all-purpose flour
1/2 tsp baking powder
1/4 tsp kosher salt
confectioners sugar for dusting (i forgot to do this before i took the picture...)

Steps:

1. Preheat the oven to 350. Generously butter a 9-inch pie dish and arrange the apples in the dish, cut side down.
2. Combine 1 C of the sugar and 1/3 C water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees on a candy thermometer. Swirl the pan but do not stir. Pour evenly over the apples.
3. Caramel poured on the apples. yum.
4. Try not to get the "white pith", only use the yellow part of the lemon rind.
5. Sifting is easy with a large sieve.
6. Meanwhile, cream the 6 TBL of butter and the remaining 3/4 C sugar in a stand mixer, or with a hand mixer until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest and vanilla and mix until combined. Sift together the flour, baking powder and the salt, and with the mixer on low, add it to the butter mixture. Mix only until just combined.
7. Pour the batter evenly over the apples and bake for 30 -40 minutes or until a cake tester comes out clean.
8. Just outta the oven!
9. Cool for 15 minutes, then invert cake onto a flat plate. Be patient! (I let mine cool for about 20 minutes). If you don't let it cool, the caramel will be too runny and will spill out over the serving plate! Serve warm or at room temperature, dusted with confectioners' sugar. Enjoy!

Tips:

Use a variety of apples: This will give the cake a more complex flavor and texture. Some good choices include Granny Smith, Honeycrisp, and Pink Lady apples.
Slice the apples thinly: This will help them to cook evenly. If the apples are too thick, they will not soften all the way through.
Use a well-seasoned cast iron skillet: This will help the cake to develop a nice golden crust.
Do not overcook the caramel: If the caramel is overcooked, it will be too hard and brittle.
Let the cake cool completely before inverting it: This will help to prevent the cake from breaking.
Serve the cake warm with a dollop of whipped cream or ice cream: This will make the cake even more delicious.

Conclusion:

Apple cake Tatin is a delicious and easy-to-make dessert. With its flaky crust, tender apples, and sweet caramel sauce, this cake is sure to be a hit with everyone who tries it. Whether you are entertaining guests or simply looking for a special treat, apple cake Tatin is the perfect choice.