Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.
The famous French Tarte Tatin, featuring caramelized apples covered with a pastry crust, was the product of an accident when the Tatin sisters tried to cover up some burned apples with a crust to hide their mistake.
My own version of the recipe was in its own way an accident, as I had forgotten to plan for a pastry crust for the top; hence my creation veered closer to the traditional American version of an apple pie. Whether this is an entirely happy result is one that I am not myself equipped entirely to say. My resulting dessert was a combination of the French tarte, which includes golden cream, and an American apple pie. In my opinion, it turned out to be wonderfully decadent and tasty, with rich and delicious apples in a soft and flaky, buttery crust.
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This recipe is entirely my own.
- 1 1/2 cups flour
- 1 stick + 4 tablespoons butter
- 1/8 teaspoon salt
- 4 tablespoons white wine
- 5 apples
- 2 + 4 + 3 tablespoons + 1/4 cup sugar
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cardamon
- 1/3 cup walnuts
- 1/8 cup raisins
- 3 egg yolks
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- Combine together 1 stick of butter, partially softened in a microwave, flour, white wine, salt, and 2 tablespoons of sugar. Combine together to form a homogeneous ball, with the aid of a blender
- Place the ball into a 10-inch pie dish, molding it to the sides and fluting the edges. Place in the refrigerator for 1 hour.
- After an hour, remove the pie dish from the fridge and place in the oven at 375 degrees Fahrenheit for 20 minutes (the first 10 minutes lightly covered with tin foil; the second 10 minutes without). Allow to cool, then place 3 tablespoons of sugar on the bottom of the pie dish.
- Make the apple filling: Peel the apples and cut them into individual wedges. Place the remaining 4 tablespoons of butter into a large skillet and heat. At the same time, place 4 tablespoons of sugar on the apples. Once the butter is hot, put the apples into the skillet, and cook for 20 minutes, turning the apples over and moving them consistently to coat them in the caramelized butter solution. After 10 minutes, add half of the nutmeg, cardamom, and cinnamon.
- Combine the chopped walnuts and raisins with the apples and place them both into the pie crust, moving them around for even placement. Add the remaining spices: cinnamon, nutmeg, and cardamom.
- Separate the egg yolks and the egg whites, and place the egg yolks into a small bowl. Beat with a fork then add in the heavy cream, 1/4 cup sugar, and vanilla. Mix together thoroughly. Pour it over the apples.
- Place into the oven, covered with tin foil if necessary to avoid burning, for 60 minutes at 375 degrees.
© 2019 Ryan Thomas