The Classic Tarte Tatin With Brandy Chantilly Cream

Tarte Tatin is one of the worlds most famous desserts. The classic upside down caramel apple tart owing its name to the Tatin sisters. But the popular dish on the menu at Hotel Tatin in France was called Tart Solognote. It wasn't until after the sisters died that the famous dish appeared as Tart Tatin on the menu at Maxims hotel in Paris... and the rest is history!

In this video I share the Tart Tatin recipe I prepared at Buckingham Palace for the Queen and her guests. Delicious caramelized apples atop a buttery melt in your mouth pastry base and laden with caramel sauce and brandy infused whipped cream. A real show stopper at the table. Enjoy!

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Tart Tatin
Serves 6

For the Caramel;
2 cups sugar
1 cup water
For the base;
1 ¼ cups flour
1 ½ sticks butter
¼ cup Lard
3 Tbs cold water
For the topping;
2 lb Granny Smith’s apples – peeled and sliced
½ stick butter
zest and juice of 1 lemon
¼ cup sugar

1 cup heavy cream
¼ cup sugar
2 TBS brandy

1)Pre heat the oven to 350 degrees and Prepare the base by rubbing the butter and lard into the flour and gradually adding the water. Chill the paste for at least 1 hour for the fat to set up.
2) Prepare the caramel by bringing the sugar and water to a boil in a small heavy based pan. Whisk once it comes to a boil and then boil without stirring until it is golden and caramel colored. Pour about a 1/3 into the bottom of a 9 inch cake tin. So that it covers the bottom and allow it to cool. Carefully add about ½ cup of water to the caramel remaining in the pan and leave to cool.
3) Prepare the apples by melting the butter in a skillet and adding the sugar, apples and lemon zest and juice. Cook for about 5 minutes until the apples start to soften. Remove from the heat and allow to cool, tilting the skillet so that the juices run off the apples.
4) Lay the apples in a pattern in the cake tin and top with the remaining apples. Roll out the paste to about ½ inch thick and place over the top of the apples – cutting around the edges of the cake tin.
5) Place in the oven for about 20 minutes or until the caramel starts to bubble around the edges of the paste. Remove from the oven and invert onto a warm plate. Pour the remaining caramel sauce over the top of the apples and serve with Chantilly cream.
6) Whip 1 cup of cream and ¼ cup sugar until almost stiff, whisk in 2 TBS brandy, or to taste.

[PleaseNThankYou]

I cooked some pears last night because they were getting soft. Butter and sugar. No one wanted any but they were wonderful. My good luck! Now you are inspiring me to get them from the fridge and make a dough to the top.

[guymorris]

I worked as a pastry assistant with Club Med at Copper Mountain Resort in Colorado during the winter season. Every Sunday I used a hand operated an apple peeler/cover device so I could peel and core four bushels of red apples so the French pastry chef, Didier Delcher, could bake numerous tarte tatin apple tarts for our guests. We got along great and I got some good pastry experience from a French pastry chef. That was a great job.

[sashek]

Even if he’d never been a royal chef I would still love listening and watching, he has great charisma, eloquence and talent and so engaging

[horsewomn]

I love that you share the history of each dish. You are the best!

[fredsodyssey]

I love this dish with pears! Just adore your posts! You are always a breath of fresh air! Thanks, Darren!

[deniseharman]

I could go for a beautiful Tarte Tatin. I loved hearing the history of the dish. 🍏

[idalily]

Lard and butter mix...be still my heart. This man knows his pastry!

[ca]

I never realized Tarte Tatin was supposed to be served hot. Thank you for your wonderful tutorial. I have subscribed. I look forward to learning more.

[sdarskcor]

I saw so many quick Tarte Tatin recipes but none of the short-cut versions gave me the feeling that I hoped to get until I saw your recipe. You put so much heart and love intot he dish and just look at the gorgeous final result. I'm gonna put in the effort and do it this way - what a feast for the senses and the soul!

[stephenford]

I always find it interesting that the Palace food, these gourmet dishes, come together truly so simply. It's a surprise, but encourage. Thanks Darren

[rubyd]

Well here I go making yet another Tarte Tartin but this time following your recipe and adding just a tad of brandy to the Chantilly cream...should be delish...tomorrow is Easter so I will chime back in later with the reactions to this fantastic recipe...Thank you

[robinsonstegard]

You are a gifted teacher chef. I live yo learn technique from you. You give very important tips. Your tips on the Carmel was the first time I heard abc saw how you used the remains of it. Thank you! A challenged home pastry baker and a high school teacher-Robin

[MargaretWalkerCellist]

Being Fall in my NW Arizona orchard, I finally have tons of apples, so I may try this fabulous dessert! Thank you, Darren.

[jayniebabe]

If you were to ever doubt he was a royal chef, doubt no more! I saw Darren on a programme last night on the Royal Christmases in Sandringham!

[erickoontz]

I do truly enjoy hearing you speak about the history of the dishes you prepare.

[MoonshineSunset]

I promised myself to go into a diet again, but I can't stop making desserts 😭😂 and this in on my list to make by this week, I have some apples sitting in my fruit bowl, but since it's cold here I'm not craving them raw, instead I could only think of making the Tarte tatin! And this is the recipe I'll be making, it looks gorgeous and so simple to make~! Thank you so much ❣️

[marthamorris]

Darren, thanks for sharing the history behind the Tarte Tatin. I enjoyed your demonstration of making the Carmel sauce, preparing the apples, and finally the proper pastry. Looks delicious — with Fall weather here, this is a must do recipe! Thanks for sharing!🍎🍏🥧

[johnthompson]

Thank you for sharing your skills as they are very high. I learned how to peel apples from you anyway. Looks great!!!! Your videos are greatly appreciated. John T.

[susangavaghan]

It looks delicious. I am definitely going to give this a try.

[peterklus]

A truly splendid video! I enjoyed the historic details and the provenance of this classic French dessert. Thank you, Mr McGrady, you are a treasure. Dr Sudevan Wisconsin