Tarte Tatin Vs Tarte Aux Pommes: A Complete Overview

When it comes to French desserts, two culinary masterpieces stand out: tarte tatin and tarte aux pommes. Both featuring apples as their star ingredient, these tarts embody the essence of French pastry-making and have captivated taste buds for generations. In this blog post, we delve into the intricate world of tarte tatin vs tarte aux pommes, exploring their similarities, differences, and the nuances that make each one unique.

The Origins:

Tarte Tatin:
Tarte tatin, with its rustic charm and caramelized apples, originated in the late 19th century in the Loire Valley. Legend has it that the Tatin sisters, owners of the Hôtel Tatin, accidentally created this dessert when they put the apples on top of the pastry instead of underneath. The result was an instant hit, and tarte tatin has since become a beloved classic.

Tarte Aux Pommes:
In contrast, tarte aux pommes has a longer history, dating back to medieval times. It was a staple dessert in French households and bakeries, enjoyed for its simplicity and comforting flavors. While tarte aux pommes can vary in presentation, it typically features a lattice crust and thinly sliced apples arranged in a circular pattern.

The Crust:

Tarte Tatin:
Tarte tatin is known for its unique inverted structure, where the apples are cooked in a skillet with butter and sugar before being topped with a disc of puff pastry. The puff pastry cooks in the caramel and becomes flaky and golden brown, contrasting beautifully with the tender apples.

Tarte Aux Pommes:
Tarte aux pommes, on the other hand, has a more traditional crust. It can be made with a buttery shortcrust pastry or a flaky puff pastry. The crust is rolled out and placed in a tart pan, forming the base and sides of the tart.

The Apples:

Tarte Tatin:
The apples used in tarte tatin are typically thinly sliced and arranged in a single layer in the skillet. The apples caramelize as they cook, creating a sweet and slightly tart filling. Granny Smith apples are a popular choice for their firmness and ability to hold their shape during baking.

Tarte Aux Pommes:
Tarte aux pommes allows for more flexibility in the types of apples used. Sliced or quartered apples are arranged in a circular pattern on the pastry crust. Popular varieties include Gala, Honeycrisp, and Pink Lady, which offer a balance of sweetness and acidity.

The Cooking Method:

Tarte Tatin:
Tarte tatin is cooked in two stages. First, the apples are caramelized in a skillet on the stovetop. Then, the skillet is placed in the oven to finish baking the pastry and caramelize the apples further. This method creates the signature inverted structure and golden crust.

Tarte Aux Pommes:
Tarte aux pommes is baked entirely in the oven. The tart pan is preheated to ensure even cooking and prevent a soggy crust. The apples are arranged on the pastry and sprinkled with sugar and cinnamon before baking until golden brown and tender.

Flavor and Texture:

Tarte Tatin:
Tarte tatin is characterized by its rich, caramelized flavor. The apples are tender and slightly tart, balancing the sweetness of the caramel. The inverted structure creates a crispy and flaky crust that complements the soft apples.

Tarte Aux Pommes:
Tarte aux pommes offers a more classic apple pie flavor. The apples are tender and juicy, with a hint of cinnamon and sugar. The crust can be buttery or flaky, depending on the type of pastry used.

Presentation:

Tarte Tatin:
Tarte tatin is typically served warm, upside down, with the caramelized apples on top. The golden crust and shiny caramel create a visually appealing presentation.

Tarte Aux Pommes:
Tarte aux pommes can be served warm or cold. It is often garnished with a dusting of powdered sugar or whipped cream, adding an elegant touch.

Which One to Choose?

Choosing between tarte tatin and tarte aux pommes ultimately depends on personal preference. If you prefer a rustic dessert with a caramelized flavor and inverted structure, tarte tatin is the perfect choice. If you prefer a more traditional apple pie flavor and a classic presentation, tarte aux pommes is a timeless option.

The Verdict: A Matter of Taste

Tarte tatin and tarte aux pommes are both exceptional French desserts that showcase the diversity and excellence of French pastry-making. Whether you prefer the caramelized delight of tarte tatin or the classic flavors of tarte aux pommes, one thing is for sure: you will be indulging in a culinary masterpiece that will leave you craving for more.

Frequently Asked Questions:

1. What is the difference between a tarte tatin and a tarte aux pommes?

A tarte tatin is an inverted apple tart with a caramelized apple filling and a puff pastry crust, while a tarte aux pommes is a traditional apple pie with a lattice crust and thinly sliced apples.

2. Which one is more difficult to make?

Tarte tatin can be slightly more challenging to make due to the inverted structure and the need to caramelize the apples perfectly. Tarte aux pommes is generally easier to prepare.

3. Can I use any type of apples for tarte tatin or tarte aux pommes?

While you can use any type of apples, Granny Smith and Pink Lady apples are popular choices for tarte tatin and tarte aux pommes, respectively, due to their firmness and flavor.

4. How do I store tarte tatin and tarte aux pommes?

Both tarts can be stored in the refrigerator for up to 3 days. Tarte tatin can be reheated in the oven or microwave, while tarte aux pommes can be reheated in the oven or toaster oven.

5. Can I make tarte tatin or tarte aux pommes ahead of time?

Yes, both tarts can be made ahead of time. Tarte tatin can be assembled and refrigerated for up to 2 days before baking. Tarte aux pommes can be assembled and refrigerated for up to 1 day before baking.