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Sep 27, 2009 02:39 PM

What kind of dough should Tarte Tatin be made with?

I'm confused as to whether it's traditionally made with tarte crust or puff pastry dough? The best examples I've had seem to be using the latter, although that would mean it's really a tarte.. Thoughts?

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  1. IMO, the best choice would be a phyllo/puff pastry dough.
    Jacques Pepin would disagree with me; he uses a Pâte Brisée.

    1 Reply
    1. re: todao

      Thanks but isn't phyllo different from puff pastry? I believe they are two different techniques.

    2. Id go with a pate Brisée or a pate Sucrée, but that's just me. adam

      4 Replies
      1. re: adamshoe

        Me too. I know that some people make it with puff pastry dough, but I've never tried it. I don't think I would like it at all with phyllo dough. I think I may have posted the Julia Child recipe that I use - foodsmith, let me know if you want me to track down the post.

        1. re: MMRuth

          Again just wondering, aren't phyllo and puff pastry different? I think I've had it many times with puff pastry, and loved it.

          1. re: foodsmith

            Yes, phyllo and puff pastry are very different, which is why I can't imagine making it with phyllo.

        2. re: adamshoe

          My first choice would be the pate sucree, but homemade puff pastry is always welcome.

        3. Martha Stew's website has several different recipes that all sound wonderful. Most of them use a pate Brisée, but not all. adam

          1. I favor puff pastry. Thanks for the reminder that it's Apple Dessert Time. :)

            1. I use both. If I have the time, I make a pate brisee. If I don't I ued puff pastry.

              And a favorite of mine is a Carmelized Pear and Ginger Tartin, from a class I took last
              fall in Cambridge. It's amazing. I posted it somewhere on here, or you can go to Helen Rennie's website and it's posted there.

              12 Replies
              1. re: mcel215

                How can puff pastry be faster pate brisée? Pate brisée, in my world, is pretty fast. But then I don't measure very carefully - just eyeball it. Even if you're buying the puff pastry you still have to read each label till you find one made just with butter, buy it, time the thawing of it, it still has to be rolled out a bit . . . it never seems as fast as a brisee to me.

                I can hardly wait to slip some ginger into my next pear Tatin - thanks for that!

                1. re: cinnamon girl

                  Well in my world, puff pastry is bought at a store and taken out of a box and pate brisee is hand made and needing to be chilled at least 2 hours before using. ; )

                  1. re: mcel215

                    Well that's where we differ - lazy bones me only ever gives it 20-30 mins in the fridge if in a rush. And then proceed with the apples. It's been so many years since I used bought puff and I vaguely remember having to thaw it in the fridge for several hours. I should revisit it obviously. I'm told it's easier to find all-butter now. Gosh I'm like a dino. No Trader Joe's here tho', Chowser :-(

                    1. re: cinnamon girl

                      I was so excited when I discovered the TJ's puff pastry. I had bought Dufour before but it was so much more. TJ's is only butter, flour, sugar, salt. A little on the sweet side but perfect for tarte tatin. But, if I didn't have a TJ's nearby, I'd do pate brisee, too. Although, it does have to sit out for 20 minutes but it's perfect for preparing the apples.

                      1. re: chowser

                        I tried to buy some at a Boston-area TJ's last month to make Ina Garten's Tomato-Goat Cheese Tarts, but they said it was seasonal and wouldn't be available for a while.

                        I went to Whole Foods, and they had the Good Wives brand and Dufours, both of which are all-butter and very good. I'll check back with TJ's next time I'm there.

                        1. re: bear

                          You know, I have bought it year round but it wasn't in the store the last time I checked, a couple of weeks ago. I'll have to ask next time. I wonder if they changed distribution. I'll be very disappointed.

                          1. re: chowser

                            Yes, I just checked with our local TJ's and was told it was seasonal, for the holiday season. I think I was told it would be in towards late October.

                            I had no trouble finding the Dufours at Whole Foods.

                          2. re: bear

                            I recently used the Dufours from Whole Foods. I didn't see the Good Wives brand (but didn't look for it either.)

                            How do the two brands differ? Do you prefer one?

                            1. re: karykat

                              I haven't done a side-by-side taste test, so I can't say if I prefer one to the other. I have been happy with both when I've used them. The Good Wives might be a regional brand, now that I think of it. Both have a nice buttery flavor and very flaky texture. Good Wives comes in a smaller package, and therefore costs a couple of dollars less, so I bought that since I didn't need a large amount.

                              TJ's is also nice and buttery and flaky, and significantly less expensive than the others, so I'll grab a couple of packs of that when it's available to keep in the freezer for those special indulgences.

                          3. re: chowser

                            oooohh I'll look for that. 20 minutes ain't long at all! Yes, I don't mind it with a little sweetness either. Plus I think pastry browns a little nicer with a touch of sugar in it. Thanks for the recommendation, Chowser. And everyone else for that matter. I might have better luck finding Dufour in the meantime ... I do have a Whole Foods in my town.

                      2. re: cinnamon girl

                        I'm with mcel215. Puff pastry in a pinch, from Trader Joe's. It's so easy. I can't say I like either better but it's the time constraint.

                        1. re: chowser

                          I very much liked the Dufours I used and definitely wanted the all-butter. But it is a little spendy. Over $10 for a box with one sheet. That was fine for an occasion, but not for everyday.

                          I think I may need to start making the rough puff.