Claire Saffitz Makes Foolproof Tarte Tatin & Rough Puff Pastry | Dessert Person

Summary by Krater

Claire Saffitz demonstrates how to make a classic French Tarte Tatin from her cookbook Dessert Person, breaking down the preparation into steps including roasting apples, making rough puff pastry, and preparing a dry caramel.

From the video

Answers: How do you make a classic Tarte Tatin?

• Tarte Tatin
• Puff pastry
• Dry caramel
• Apple roasting
• Baking desserts

Ingredients

• apples
• brandy
• 1 teaspoon apple cider vinegar
• maple syrup
• 3 sticks European butter
• all-purpose flour
• 1 1/2 teaspoons diamond crystal kosher salt
• 2 tablespoons sugar
• ice water

What it concludes

• Baking Tarte Tatin with super firm apples yields the best results.
• Baking the apples at a low temperature of 275° for over an hour roasts them thoroughly.
• Freezing part of the butter and grading it into the flour helps create a flaky pastry texture.
• Bake the assembled Tarte Tatin at 425° for 20 minutes for an initial puff, then reduce to 350° until golden all over.