Today, a famous dessert made in a skillet, the tarte Tatin with apples and caramel cooked in a pan and without an oven that fortunately turned out special and delicious!!!!!!!
The TATIN, as you might know, is a dessert that I must say is one of the many brought to us by culinary books and was born from a mistake during preparation.
The Tatin sisters, Carolina and Stephanie, were innkeepers in Loret-Cher at the beginning of the 20th century.
Stephanie was preparing a dessert and placed the apples with sugar and butter in a baking dish, forgetting to put the base of puff pastry.
While she was returning to the dining room full of guests, she remembered the mistake and placed the base over the sliced apples, hoping to still serve the dessert to the customers.
After the time passed and the baking was done, she flipped the dessert onto the plate and served it, and it was devoured instantly with great enthusiasm, and that is how the TARTE TATIN was born!
On the blog, there are other sweet TATINS and also savory TATINS, but they are all oven-baked, and I was very worried about the result of the Tarte Tatin with caramel apples cooked in a skillet!
Instead… it is delicious and even more delightful if you serve it with some whipped cream or a few spoonfuls of creme anglaise.
The cooking should be done at low heat, checking occasionally to make sure everything is going well, and it lasted just over an hour.
The apples for the Tarte Tatin need to be placed very closely; they should form just one layer, and I wasn’t quite perfect, but…
There are many recipes said to have been born from mistakes in the kitchen, and besides the famous Tatin, we also have the chocolate ganache because it seems that an apprentice cook accidentally spilled some milk or maybe cream into the chocolate. The chef scolded him, calling him a clumsy GANACHE, but then realized the cream was amazing!
Even the delicious crêpes suzettes were born from a mistake… Here too, the mistake was made by an apprentice working at the Café de Paris in Monte Carlo in 1895. The future King Edward VII came to visit and ordered a crêpe, but the young man poured too much liquor into the accompanying sauce, which caught fire! Worried about keeping the Prince of Wales waiting, the young man brought the flaming crepe to the table, and the future king was captivated and decided to name this dessert after the only female guest at the table, the young Suzette!
And the list of kitchen mistakes could go on with popsicles, gorgonzola cheese*, Coca-Cola, the mistaken Negroni cocktail, brownies, and more, all recipes and preparations born from a mistake that then turned out to be magic!!!!!!!!!!!!!!!!
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I’ve opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet recipe and a savory one!
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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-COOKED TARTE TATIN with Apples and Caramel
- 5 apples
- 4 tbsp butter
- 1/4 cup sugar
- 1 package puff pastry
Tools for SKILLET-COOKED TARTE TATIN with Apples and Caramel
#ADV
- Pans
- Knives
FOR THE PREPARATION OF SKILLET-COOKED TARTE TATIN with Apples and Caramel
a dessert that is not difficult but must be prepared with attention and care, giving it the right time for a perfect cooking, there’s no rush!
So I start by peeling the apples, removing the core, and cutting them into 4 parts.
I greased with half of the indicated butter the 9.5-inch nonstick skillet, mine is Tognana, and it’s spectacular!
After the butter, I sprinkled with half of the granulated sugar, trying to be even across the whole space.
I arrange the apple quarters in the skillet, placing the rounded side down on the pan’s bottom and covering all the space.
The apples should (ahem, they should) completely cover the skillet without leaving even a small space, but I admit it’s not easy unless we cut the fruit like a puzzle… you decide, you can see mine in the photo, and it’s not perfect!
Now I add the remaining butter in pieces and the sugar.
I put it on low heat, letting it cook for about 25/30 minutes with the lid on.
Occasionally, I checked by gently moving the skillet 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 skillet’s size, and carefully place it over the apples, tucking the dough slightly inside.
Cover again with the lid the skillet with the apple and caramel tarte tatin 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 the puff pastry in contact with the skillet, continuing to cook over moderate heat for another 15 minutes or so.
I moved the skillet occasionally to ensure it doesn’t stick to the pan, and once cooking is complete, 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, not a quick dessert, but it deserves the attention and care I’ve described for you!
I tasted it lukewarm with a nice scoop of whipped cream… heavenly!
Enjoy your meal!
Annalisa
* “It seems that one of the most unique and well-known Italian cheeses (it’s 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 a hurry to run to his beloved (according to others, distracted by thoughts of her), forgot the bundle of fresh curd hanging to drip; to not waste it, the next day he added the forgotten curd to some fresh curd. After the aging period, he realized he had created a cheese of unusual appearance and exceptional taste.”(From Zanichelli’s site Zanichelli)
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IN THE THEME OF SAVORY TATIN, here’s the EASY TARTE TATIN WITH TOMATOES AND PARMA HAM
Annalisa says…
It’s a dessert that requires attention and time, but as I said, it is delicious!
If you don’t like cream, you can enjoy the stovetop-cooked tarte tatin with caramel apples with a scoop of vanilla ice cream…yum!
