Apple Tarte Tatin {ModBak}

After my recent tatin disaster, you’d think I wouldn’t want to rush right back in and try another one. But as I’m never one to let a little thing like failure dissuade me, jump back in I did. Besides, this it the real thing — a classic apple tarte tatin.

Having learned from my issues with the pineapple tatin, I did make some changes this time. To begin with, I made my caramel in a saucepan. That way, I could pour it out as soon as it was done so it wouldn’t overcook.

Now that, my friends, if perfectly cooked caramel. Despite my history of burning caramel, this time I nailed it.

The other change I made to the recipe was to bake it in a cake pan instead of a sauté pan. I poured the cooked caramel into the cake pan, then layered on the apples.

I covered the pan with puff pastry dough, which didn’t melt this time, as the pan wasn’t hot.

I baked the tatin at 350°F for about an hour, then cooled it a bit before turning it out onto a plate.

It was obvious at first glance that the caramel wasn’t overcooked on this tatin like it was when I made the pineapple tatin, and I was hopeful that this one would make up for the disaster I had the first time around.

I didn’t have any ice cream, so I served this one naked.

As it turned out, this tatin didn’t need any adornment. It was delicious. The caramel was perfectly cooked and complemented the apples beautifully. I would gladly make this again, caramel and all. In fact, this may just be the recipe to help me overcome my mental block with caramel.

Pineapple Tarte Tatin {ModBak}

I knew this week’s recipe for the Puff Pastry section of the Modern Baker Challenge was going to give me trouble. Like my well-known issues with pie crusts, I’ve always struggled with caramel. It goes from amber to burnt so quickly, and I usually end up having to make it twice. Nonetheless, I bought my pineapple, assembled my ingredients, and got to work.

I began by roasting the pineapple until it was cooked and slightly dried.

While the pineapple cooled, I made the caramel sauce. This recipe is unique in that the tatin is baked in the same pan that you use for the caramel sauce. One of the problems with this is that the caramel continues to cook after you remove it from the heat, so you have to be careful not to overcook it.

I, of course, overcooked it. It very quickly went from this…

…to this…

…to this.

In my own defense, I don’t think the caramel was actually overcooked when I took it off the heat. But it, of course, kept cooking after I removed it from the heat. I turned my attention to the pineapple, and by the time I got back to the pan, the caramel looked a bit overdone.

The caramel contained sugar, corn syrup, water, and butter and only took about 10 minutes to make; so I should have made it again as soon as I suspected it was burnt. But, of course, I didn’t. I layered on the pineapple, covered the top with puff pastry dough, and baked it.

Another issue created by the hot pan was that the puff pastry dough started to melt when I laid it over the top of the tatin. This didn’t seem to negatively impact the baked tart too much.

I let the tatin cool in the pan for a few minutes, then turned it out onto a plate.

It smelled delicious with the caramel and pineapple, and I was hopeful that the caramel hadn’t overcooked to the point of bitterness.

After the tarte had cooled, I cut a slice and plated it with some homemade vanilla ice cream.

One bite was all it took. The pineapple was sweet and well-caramelized. But the caramel was overcooked and inedible. I ate the ice cream (no sense wasting that), then threw out the slice and the rest of the tatin.

Fortunately, it wasn’t a particularly difficult or time-consuming recipe, nor did it call for a lot of ingredients. But it was still a huge disappointment. Don’t get me wrong: there was nothing wrong with the recipe as written. All of my problems were operator error. 

Unfortunately, they were enough to ruin the entire tatin. And it made me that much more anxious about the next recipe: apple tarte tatin. It’s the same basic recipe made with raw apples instead of roasted pineapple. You’ll have to come back in a few days to see how that turned out.