Try Jamie Oliver’s Tarte Tatin for a taste of French cooking. This dessert combines sweet, caramelized apples with crisp pastry to make a beautiful dish that’s perfect for any special event. This recipe serves 6-8 people, making it ideal for dinner parties or a fancy family treat.
I’ll guide you through the process of making this delicious dessert, including some helpful tips to make sure it turns out great.
What is Jamie Oliver Tarte Tatin Recipe?
Jamie Oliver’s Tarte Tatin is a delightful upside-down apple tart that originated in France. This dessert features caramelized apples atop a buttery, flaky pastry, which is then inverted before serving to showcase the beautifully glazed apples.
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Why You’ll Love This Recipe
- Simple Elegance: The Tarte Tatin combines basic ingredients into a dessert that looks as exquisite as it tastes.
- Versatile Dessert: Perfect for any occasion, from casual gatherings to formal dinners.
- Culinary Skill Showcase: Making this recipe allows you to demonstrate your baking skills and impress your guests.
Ingredients Needed to Make Jamie Oliver Tarte Tatin
To make Jamie Oliver Tarte Tatin, you need the following ingredients
For the Pastry:
- 1 ¼ cups all-purpose flour
- 8 tablespoons cold unsalted butter, diced
- ½ teaspoon salt
- 2-3 tablespoons cold water
For the Filling:
- 6 large apples (such as Braeburn or Golden Delicious), peeled, cored, and halved
- ¾ cup sugar
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
To Serve (optional):
- Vanilla ice cream or whipped cream
Instructions to Make Jamie Oliver Tarte Tatin
Step 1: Prepare the Pastry
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
- Cut in the Butter: Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse breadcrumbs.
- Add Water: Gradually mix in cold water until the dough comes together. Be careful not to overwork.
- Chill: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 2: Make the Caramel
- Melt Sugar: In a 9-inch cast iron skillet over medium heat, melt the sugar, stirring constantly to prevent burning.
- Add Butter: Once the sugar has melted and turned a golden caramel color, stir in the butter until well combined.
- Arrange Apples: Place the apple halves round side down into the caramel. Cook for about 10 minutes, or until the apples are slightly softened.
Step 3: Assemble and Bake
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Roll Out Pastry: On a lightly floured surface, roll out the pastry to a circle that’s slightly larger than your skillet.
- Cover Apples with Pastry: Drape the pastry over the apples in the skillet, tucking the edges down around the apples.
- Bake: Place in the oven and bake for 25-30 minutes, or until the pastry is golden and crisp.
- Cool and Invert: Let the tart cool in the skillet for a few minutes, then carefully invert onto a large plate.
What Do I Serve With Jamie Oliver Tarte Tatin?
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream complements the warm tart perfectly.
- Whipped Cream: Add a dollop of whipped cream for a soft and luxurious finish.
- Custard: Serve with a side of English custard for a traditional touch.
- Fresh Berries: A handful of fresh berries can add a refreshing contrast to the rich caramelized apples.
- Caramel Sauce: Drizzle extra caramel sauce over the tart for a deeper flavor.
- Toasted Nuts: Sprinkle toasted almonds or walnuts for a crunchy texture and nutty taste.
- Cheese Pairing: A slice of sharp cheddar cheese alongside the tart offers a savory balance to the sweetness.
- Coffee or Tea: Serve with a strong coffee or a delicate tea to complement the dessert’s flavors.
Expert Tips to Make Perfect Jamie Oliver Tarte Tatin
- Use the Right Apples: Choose apples that hold their shape well during cooking, like Braeburn or Golden Delicious.
- Caramel Consistency: Watch the caramel closely; it should be a deep amber color but not burnt.
- Chill the Pastry: Keeping the pastry chilled until it goes into the oven ensures a flaky, crisp crust.
- Inversion Confidence: Be confident and quick when inverting the tart to prevent the caramel from hardening in the pan.
- Butter Quality: Use high-quality butter for both the caramel and pastry to enhance flavor.
- Apple Arrangement: Arrange the apples tightly in the pan, as they will shrink during cooking, ensuring a dense and attractive tart.
Variations of Jamie Oliver Tarte Tatin
- Pear Tarte Tatin: Substitute pears for a delicate alternative.
- Seasonal Spices: Add cinnamon, nutmeg, or allspice to the caramel for a warm, spiced flavor.
- Savory Twist: For a savory version, replace apples with tomatoes and sugar with balsamic vinegar, adding herbs like thyme or rosemary.
- Chocolate Drizzle: For a decadent twist, drizzle melted chocolate over the finished tart.
- Stone Fruit Tarte Tatin: Use peaches or plums during their season for a different but equally delicious version.
- Citrus Zest: Add a bit of lemon or orange zest to the caramel for a hint of citrus that cuts through the sweetness.
Nutrition Value List (per serving, based on 8 servings)
- Calories: Approximately 350 to 400 kcal
- Fat: 20g (Saturated Fat: 12g)
- Carbohydrates: 45g (Sugars: 30g)
- Protein: 2g
- Fiber: 3g
- Sodium: 150mg
FAQs
Can Tarte Tatin be made in advance?
Tarte Tatin is best enjoyed fresh, but you can prepare it a few hours in advance. Bake the tart and let it cool slightly, then keep it in the pan at room temperature. Before serving, gently reheat it in the oven to warm through and help the caramel become runny again, making it easier to invert onto a plate. If you need to store it longer, keep it in the refrigerator and then reheat it as described before serving.
Can I make Tarte Tatin with other fruits besides apples?
Yes, Tarte Tatin can be made with a variety of fruits. Pears are a popular alternative, offering a delicate and slightly different flavor profile. Stone fruits like peaches, plums, or apricots also work well, especially when they are in season. The key is to choose fruits that hold their shape and don’t release too much juice when cooked.
What type of pan is best for making Jamie Oliver’s Tarte Tatin?
A cast-iron skillet is ideal for making Tarte Tatin because it distributes heat evenly, which is crucial for caramelizing the sugar and cooking the apples perfectly. Additionally, a cast-iron skillet can go from stovetop to oven, making it the perfect choice for this type of recipe. If you don’t have a cast-iron skillet, any oven-safe pan that can withstand both stovetop and oven temperatures will work.
How do I prevent my Tarte Tatin from becoming too soggy?
To prevent your Tarte Tatin from becoming too soggy, make sure to cook the caramel and apples until most of the juice has evaporated before adding the pastry on top. This reduces the moisture content. Additionally, using a pastry that is cold when it goes over the apples helps to keep it from soaking up too much liquid before it starts to cook and become crisp in the oven.
Final Words
Making Jamie Oliver’s Tarte Tatin is a fun and rewarding experience. This recipe is a great way to show off your baking skills and treat your friends and family to something truly special. It’s a dessert that looks fancy but is actually quite simple to make, with a little bit of practice.
Remember, the key to a great Tarte Tatin is in the details – like using the right kind of apples and getting your caramel just right. But even if it doesn’t turn out perfect the first time, it’s all part of the learning process. And the best part? You get to eat your delicious creations and share them with others.
So, go ahead and give this recipe a try. Whether you’re making it for a special occasion or just because, it’s sure to bring a smile to everyone’s face. And who knows? It might just become your new favorite dessert. Happy baking!
