Today, a famous dessert made in a pan: the tarte Tatin with apples and caramel cooked in a skillet without an oven, which fortunately turned out special and delicious!!!!!!!
The TATIN, as you may know, is a dessert, one of the many that appear in cookbooks, that resulted from a mistake during preparation.
The Tatin sisters, Caroline and Stephanie, were innkeepers in Lamotte-Beuvron at the beginning of the 20th century.
Stephanie was cooking a dessert and put apples with sugar and butter in a baking dish, forgetting to add the pastry base.
While returning to the room full of diners, she remembered the mistake and placed the pastry base on top of the sliced apples, hoping she could still serve the dessert to the clients.
After the time passed and the cooking was finished, she flipped the dessert onto a plate and served it, and it was devoured instantly with great enthusiasm, and that’s how the TARTE TATIN was born!
On the blog, there are other sweet TATINs and even savory TATINs, but they are all oven-baked, and I was very worried about the outcome of the TARTE Tatin with apple caramel skillet-baked!
Instead, …it’s delicious and even more indulgent if you serve it with whipped cream or a few spoonfuls of custard sauce.
The cooking should be done over low flame, occasionally checking to make sure everything is proceeding well, and it took a little over an hour.
The apples of the Tarte Tatin should be placed very close together, forming a single layer, and I wasn’t quite perfect, but …
There are many recipes that are said to have originated from kitchen mistakes, and besides the famous Tatin, we also have the chocolate ganache because it seems an apprentice cook accidentally spilled some milk or maybe cream into the chocolate. The chef scolded him, calling him a clumsy fool, but then realized the cream was fantastic!
Even the delicious crêpes suzettes were born from a mistake …. Again, it was an apprentice’s mistake who worked at the Café de Paris in Monte Carlo in 1895. Future King Edward VII visited and ordered a crêpe, but the young man poured too much liquor into the accompanying sauce, which caught fire! Concerned about making the Prince of Wales wait too long, he brought the flaming pancake to the table, but the future king was enchanted and decided to name this dessert after the only female guest present, the young Suzette!
And the list of kitchen mistakes could get longer with popsicles, gorgonzola*, Coca-Cola, the Negroni cocktail mistake, brownies, and more, all recipes born from a mistake that later turned into magic!!!!!!!!!!!!!!!!
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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Here are the recipes of other TATIN cakes already published on the blog such as:
- Difficulty: Medium
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for SKILLET-BAKED TARTE TATIN with apples and caramel
- 5 apples
- 4 tablespoons butter
- 1/4 cup sugar
- 1 package puff pastry
Tools for SKILLET-BAKED TARTE TATIN with apples and caramel
#ADV
- Pans
- Knives
FOR THE PREPARATION OF THE SKILLET-BAKED TARTE TATIN with apples and caramel
a dessert that is not difficult but must be prepared with attention and care and giving the right time for a perfect cooking, don’t rush!
So, I start by peeling the apples, removing the core, and slicing them into quarters.
I greased the pan with half of the butter indicated in the doses, the pan is 9.5 inches non-stick, mine is Tognana, and it’s wonderful!
After the butter, I sprinkled with half of the granulated sugar, trying to be even throughout the space.
I arrange the apple quarters in the pan with the rounded part on the bottom of the pan, covering all the space.
The apples should (well, they should) completely cover the pan without leaving even a small space empty, but I confess it’s not easy unless we chop the fruit like a puzzle… it’s up to you, mine you see in the photo is not perfect!
Now I add the remaining butter in pieces and also the sugar.
I put on a low flame, letting it cook for about 25/30 minutes with the lid on.
I occasionally checked by gently moving the pan to prevent the caramel from hardening during cooking.
Take the measure of the pan’s diameter and with the help of a flat plate, cut a circle a couple of centimeters larger than the pan, and carefully place it on top of the apples, tucking the pastry inside.
Cover again with the lid the pan with the tarte tatin apples and caramel and continue cooking for another 20 minutes.
After this time, flip the tarte tatin onto the lid as you often do for an omelet and place in contact with the pan the puff pastry, continuing to cook over moderate heat for another 15 minutes or so.
I gently shook the pan occasionally to prevent sticking to the oven, and once cooking was finished, I gently slide the apple caramel dessert onto a plate.
This is an important step to prevent the caramel from hardening and then preventing the cake from staying intact and presentable.
What can I say… It’s very good; it’s not a quick dessert but deserves the attention and care I’ve described for you!
I tasted it warm with a big spoonful of whipped cream… heavenly!
Enjoy your meal!
Annalisa
* “It seems that one of the most distinctive and well-known Italian cheeses (it is the fifth most exported Italian cheese in the world) was born thanks to a love story. We are in the Middle Ages, around 879 AD, in the town of Gorgonzola, near Milan, a young cheesemaker, in the rush to see his sweetheart (according to others, distracted by thoughts of her), forgot the bundle of fresh curd hanging to drain; the next day, to avoid wasting it, he added the forgotten curd to fresh curd. After the aging time, he realized he had created a cheese with an unusual appearance and exceptional flavor.” (From the website of Zanichelli)
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ON THE TOPIC OF SAVORY TATIN here is the EASY TARTE TATIN WITH TOMATOES AND PROSCIUTTO
Annalisa says…
It’s a dessert that requires attention and time, but as I mentioned, it is delicious!
If you don’t like whipped cream, you can enjoy the skillet-baked tarte tatin with apple caramel on the stovetop with a scoop of vanilla ice cream…yum!
