The Elegant Dome : My Modern Twist on the Classic Tarte Tatin

The Tarte Tatin is perhaps the most iconic of all French desserts—a “happy accident” born in the Loire Valley that has conquered the world with its buttery, caramelized apples. While the traditional rustic version is always a crowd-pleaser, I wanted to create something a little more sophisticated for you.

This Apple Tatin Dome is my personal take on the classic. By using silicone sphere molds, the apples create a stunning, intricate pattern that looks like it came straight from a Parisian pâtisserie window. The best part? Despite its high-end look, it is incredibly easy to make at home. It’s the perfect blend of tradition and modern elegance.

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Apple Tatin Domes

Makes 6 individual dome tartlets

Ingredients:

• 6 medium apples (choose a firm variety like Pink Lady or Granny Smith)
• 1 sheet of shortcrust pastry (pâte brisée)
• 60g granulated sugar (for the caramel)
• 40g unsalted butter
• 40g water
• 20g fresh lemon juice
• 50g brown sugar (cassonade)
• Optional: Mascarpone or crème fraîche for serving

Equipment:

• A silicone mold with 6 semi-sphere cavities

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Instructions:

1. Prepare the Apples: Peel the apples and slice them into thin rounds, about 3mm (1/8 inch) thick.

2. Caramelize: In a large frying pan, melt the granulated sugar until it turns into a golden caramel. Add the butter, lemon juice, and water (be careful of splashes!). Place the apple slices in the pan and sauté them for about 10 minutes, stirring gently until they are beautifully golden and tender. Drain the apples and let them cool for a few minutes.

3. The “Dome” Technique: Take your silicone mold. Place the apple slices inside each semi-sphere in a circular, overlapping pattern to create a rose-like effect. Fill the rest of the cavity with the remaining cooked apples, pressing down firmly to pack them in. Chill the mold in the refrigerator for 30 minutes to set the shape.

4. Prepare the Pastry: Preheat your oven to 200°C (400°F). Roll out your shortcrust pastry. Using a cookie cutter, cut out 6 circles slightly larger than the diameter of your dome molds. Sprinkle each pastry circle with brown sugar.

5. Assemble and Bake: Take the apple domes out of the fridge. Gently unmold each apple semi-sphere and slide it onto a pastry circle. Place them on a baking sheet lined with parchment paper. Bake for 30 minutes or until the pastry is golden brown and crispy.

6. Serving Suggestion: For the perfect finishing touch, place a quenelle (a small dollop) of mascarpone or thick cream on top of each warm dome before serving.

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Elisabeth’s Tip:

To get that professional shine, you can brush the domes with a little bit of the leftover caramel from the pan just before serving. It adds an extra layer of sweetness and a beautiful “mirror” effect!