Given the extra steps taken to ensure this is the best tasting Tarte Tatin, I recommend making the pastry homemade. This Rough Puff Pastry recipe is simple to prepare, but does take some time. It makes about double the amount of pastry that you need for this recipe, but it freezes well and it’s always great to have on hand. This Flaky Pie Pastry recipe is yields a puff pastry like dough, but with few steps. It also will make about double what you need for this recipe but can be frozen for future use.
Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Apple Tarte Tatin recipe was developed with love, and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.
Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
I use Diamond Crystal coarse kosher salt in my recipes, if you use Morton's kosher salt or fine salt you will likely need to decrease the amount of salt called for.
If you really didn't want to be bothered, you could skip the addition of the apple cider in the caramel. I would just suggest adding in 2 tablespoons of heavy cream in its place.
Keywords: Apple Tarte Tatin
Find it online: https://everydaypie.com/apple-tarte-tatin/