.png/alternates/LANDSCAPE_910/Amberg%202.png)
Ingredients layed out on a blue and white checkered cloth with a stone background (Mic Fleming)
In the 1880s, sisters Caroline and Stephanie Tatin ran a small inn south of Paris. One day Stephanie forgot to put the crust for her apple pie into her pan before the filling. To save time she put it on top and into the oven. Taking it out, she flipped it to have the crust on the bottom and voila! The rest is history.
What pan?
I have made this recipe enough that I finally bought a tart pan. But you can use any ten-inch oven-proof skillet. Cast iron works but may be too heavy to flip.
What apples?
I prefer Galas, Golden Delicious, Braeburns and Granny Smiths in a combination. They are best for sweetness and hold firm through baking. Living abroad, it’s not always easy to identify the local apples. Elstar apples are generally available across Europe. If in doubt, ask the grocer for baking apples. Eating apples will break down to mush in the pan.
Cutting the apples
Most recipes cut the apples in halves. I don’t like that look and cut to quarters, overlapping the pieces in the pan. In Normandy, I once was served one in slender eighths, which is above my skill grade. Whatever you choose, trim the core and square off the ends.
What dough?
Many chefs call for puff pastry cut to match your pan. I prefer to make my own simple crust from scratch. It’s economical, more flavorful and yields a firmer base.
Tips on Technique
The easiest way to make the dough is in a food processor. Using a bowl and a sturdy wooden spoon takes longer but yields the same results. The trick is to add the ice water only a tablespoon at a time just until the dough holds together.
For the caramel, you want color. Keep stirring until it is deep amber, ensuring all the sugar is melted. To cut calories, I use Sukrin Gold, a natural stevia-based sugar. It’s available across Europe in stores and online.
Flipping the pan is the moment of truth. After letting the tart cool for at least 45 minutes, place your serving plate firmly over the pan and quickly turn it over. If it doesn’t release, gently tap the pan. For the daring, flipping at the table makes a dramatic entrance. But after several disasters, I now do it in the kitchen.
Caramel melting in the pan (Mic Fleming)
Food processor or large bowl
Wooden spoon
Oven-proof 10” pan
Crust
1 ¼ cups flour
1/8 tsp salt
½ tsp sugar
1 stick cold unsalted butter cut into ½ inch cubes
Half cup ice water (see tips above)
Filling
2 pounds (5 to 6) apples cored, peeled and sliced into even pieces
½ stick unsalted butter, cut into 8 pieces
¾ cup sugar
Topping
To finish, serve the tart with a scoop of vanilla ice cream or a dollop of whip cream enhanced with a tablespoon of Calvados apple brandy.
Step 1. Make the dough.
Whisk together the flour, sugar, and salt.
Process the butter until the pieces are small slivers.
Starting with 4 tablespoons, mix in the ice water. Only add more water until the dough holds together.
Scrape the dough onto a lightly floured work surface.
Lightly knead the dough into a ball and flatten it into a 6-inch disk. Wrap it in plastic wrap and chill in refrigerator until firm, at least 30 minutes.
Step 2. Prepare the apples.
Heat the butter in the pan over medium heat. As it melts, shower the sugar evenly over the butter. Continue cooking, stirring until all the sugar is dissolved and turns the color of dark amber. Be patient and pay attention. Overcooking will result in caramel candy.
Place the apples evenly in the pan and increase the heat to medium-high. As the apples shrink, add more pieces. The syrup will bubble up through them. Gently jiggle the pan to prevent the apples from sticking. Cook for about 20 minutes until the apples are fork tender. Remove the pan from the burner.
Step 3. Bake the tart.
Preheat the oven to 375 F.
Lightly dust the work surface and your rolling pin with flour. Flatten the dough into a 12-inch round evenly thick.
Carefully place the dough over the apples. Trim any excess, then tuck the edges down into the pan.
On a rack in the center of the oven bake the tart for 30 – 40 minutes until the crust is a golden brown.
Out of the oven, rest the pan for 45 minutes to let the apples soak up the rest of the caramel. When you are ready, quickly turn the pan over on a serving plate. Lift the pan and serve the tart warm with the toppings on the side.
Finished product on serving plate (Mic Fleming)
Mic Fleming is a volunteer contributor living in the rugged Mani of Greece. Among other stations during his career in the Army, he served two tours in Germany. In later retirement, he served as an instructor in a VA hospital Healthy Teaching Kitchen.
Editor’s Note: This article was written by a member of the local military community, not an employee of Stars and Stripes. Neither the organization nor the content is being represented by Stars and Stripes or the Department of Defense.
