A nontraditional approach to the classic Tarte Tatin is gaining traction among bakers, moving the dessert’s caramelization process almost entirely into the oven. Traditionally cooked on the stovetop in a skillet, this variation utilizes a jellyroll pan for a larger-format presentation, yielding a dessert capable of serving 12 to 15 people.
The method, detailed in a recent recipe, involves a significant quantity of apples – approximately 5 ½ pounds of Pink Lady apples – and requires a substantial time commitment, though much of the process is hands-off. Bakers are advised the project can be divided over two days, acknowledging the extensive peeling and multiple steps involved.
Central to the technique is the creation of a caramel base. Sugar and water are combined and gently stirred until dissolved, then cooked to achieve a rich caramel color. Six tablespoons of butter, cut into pieces and a half teaspoon of kosher salt are then incorporated. The apples, treated with apple cider vinegar and vanilla extract or paste, are arranged over the caramel.
Puff pastry, either a single sheet rolled to the appropriate size or two sheets layered and rolled together, forms the top crust. A key step involves meticulously pricking the pastry all over with a fork. This process, as highlighted by baking experts, allows steam to escape during baking, preventing an overly puffy or soggy crust. For those seeking a particularly flat pastry, additional measures such as weighing it down with parchment paper and cookie sheets are recommended.
The pastry is then carefully draped over the apples, tucked inside the pan’s edges, and pierced again to facilitate steam release. The recipe specifies a 10-by-15-inch jellyroll pan, with the pastry rolled to approximately 11 by 16 inches. Some bakers are utilizing two sheets of puff pastry layered together, brushing one with water to ensure adhesion before rolling.
While the recipe doesn’t specify a precise baking temperature, related techniques suggest preheating the oven for at least 15-20 minutes is crucial for even rising and puffing. Bakers are cautioned to monitor the pastry closely, as nonstick or dark-glazed baking sheets may accelerate the baking process. The finished tart is considered done when golden and puffy, rather than wet or doughy.
Similar techniques are employed in other puff pastry-based tarts, such as asparagus and leek variations, where the pastry is also pricked with a fork and sometimes weighed down to control puffiness. The use of a jellyroll pan is also common in these applications, providing a stable base for the filling.
