Tarte Tatin Recipe | Chefs Christophe Muller, Paul Bocuse | L'Auberge du Pont de Collonges | STAUB

CRISTOPHE MULLER, Executive Chef of Paul Bocuse's Flagship restaurant, L'Auberge du Pont de Collonges, demonstrates his amazing recipe for a classic Tarte Tatin in the restaurant's kitchen.

Recipe Overview

Type of Dish / DessertTotal Time / 5 hoursYield / 8 - 10Level / IntermediatePrep / 40 minutes Cook / 2 Hours
Ingredients
Shortcrust Pastry:
2 cups all-purpose flour, plus additional for dusting
1/2 tsp. baking powder
8 Tbs. unsalted butter
1/8 tsp. table salt
3/4 cup confectioners’ sugar1 egg, lightly beatenCaramel:1 cup granulated sugar
4 Tbs. unsalted butter, cut into 4 pieces1 vanilla bean, sliced lengthwise, seeds scraped out and reserved 3 lb. (about 6) Pink Lady or Granny Smith apples

To prepare the pastry, in a small bowl, whisk together the flour and baking powder. Set aside. In a large saucepan over medium heat, melt the butter. Remove from heat and let cool 1 minute. Whisk in the salt and confectioners’ sugar, then whisk in 1/3 of the flour mixture. Work in the remainder of the flour using a rubber spatula until the mixture begins to come together. Add the egg and continue mixing until the dough forms a ball. Flatten the dough into a disk, wrap tightly with plastic wrap, and refrigerate 1 hour.

Preheat an oven to 400°F and set an oven rack to the lower third of the oven. Place the dough onto a piece of lightly floured parchment paper. Roll the dough out into a circle about 1/8-inch thick. Remove the knob from the lid of a 2.75-quart cocotte. Lay the lid upside down onto the dough and use a paring knife to cut the dough out to the same circumference as the lid. Remove the excess dough and reserve for another use.



Trim the parchment paper to within 1/2 inch of the edge of the dough. Transfer the dough, on the paper, onto a baking sheet. Bake until golden, about 10 minutes. Using a large metal spatula, carefully transfer the pastry onto a wire rack to cool completely. It will firm up when cool.



To prepare the caramel, place the sugar in the cocotte over medium heat. When the sugar begins to brown in some spots, stir it gently with a heat-proof spatula and continue cooking until the sugar has mostly liquefied and is light brown, about 8 minutes. Add the butter and stir carefully, until any remaining clumps of sugar dissolve and the mixture thickens and becomes a deep amber color. Remove from heat and stir in the vanilla bean seeds. It is okay if some of the butter separates from the caramel.



Preheat an oven to 325°F. Peel the apples and cut them in half vertically; remove the cores. Place the cores and peels in a saucepan along with 1/2 cup water. Set aside. Arrange the apple halves upright in the cocotte, packing them together tightly. Bake until the apples are tender when pressed with the back of a spoon, 1 hour 15 minutes to 1 hour 30 minutes. Let cool at room temperature 1 hour.



While the apples are baking, cook the peels and cores over medium-high heat until tender and most of the liquid has evaporated, about 20 minutes. Strain with a fine-mesh strainer and return the liquid to the saucepan. Reduce until about 2 tablespoons of liquid pectin remain. Set aside.



A few minutes before serving, gently warm a serving plate. Run a thin knife or small offset spatula around the edges of the pot and place the pastry disk on top of the apples. Gently press the pastry against the apples while turning the pot from all angles to help unstick the fruit. Place the plate upside down over the pot and invert the tarte tatin onto the plate. Brush the top with the reserved pectin and serve.

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