The Art of the Tarte Tatin | Artisan Pastry Dessert | Marceau Dauboin | Skillshare

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The Art of the Tarte Tatin | Artisan Pastry Dessert

teacher avatar Marceau Dauboin, Artisan Baker/Owner at The Yeastie Bois

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

12 Lessons (21m)
    • 1. Welcome!

    • 2. Tarte Tatin Recipe Introduction

    • 3. Puff Pastry Dough Mix

    • 4. Stretch & Folds

    • 5. Shape Your Dough

    • 6. Create a Beurrage

    • 7. Dough & Butter Folds

    • 8. Peeling & Cutting Your Apples

    • 9. Let's Make Caramel!

    • 10. Bake Your Tarte

    • 11. Tarte Tatin Conclusion

    • 12. The Final Bonus Lesson

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About This Class

In this class you will learn the methods & techniques to make your very own Caramelized Tarte Tatin, completely from scratch!

These lessons are designed to be as informative & easy to digest as possible but do note however that due to a slight bump in complexity, it is recommended for bakers who already have some experience working with Pastries.

In this class you'll also be able to take your Tart to the next level with your very own Sourdough Starter which adds a wonderfully unique, deep flavour to your Puff Pastry(Pâte Feuilletée) base that can be found nowhere else. It is 100% Optional.

Included in this class is also a free PDF guide containing all recipe Ingredients & Instructions for quick and easy reference.

All baking temperatures & measurements are also provided in both Metric & Imperial units for complete ease of use. There is simply no better way to begin baking your very own Tarte Tatin for you to enjoy with all of your loved ones!

Meet Your Teacher

Teacher Profile Image

Marceau Dauboin

Artisan Baker/Owner at The Yeastie Bois


Hi there, I'm Marceau! I am a half French, half South African 22 year old based in Cape Town, South Africa. I have been baking as a hobby from my teens up until 2019 when I opened my own Artisan Home Bakery called The Yeastie Bois.

Since then I have written 3 Cookbooks and have published over 16 classes on how to bake some of my favourite Breads, Meals & Desserts!

Doing this has allowed me to learn & share more about my passion for food that I could never have imagined possible and I am so incredibly humbled by the amazing support I have received over the years.

I truly cannot wait to embark with you on this amazing culinary journey together so I hope to be seeing you soon!


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1. Welcome!: Welcome to this artisan pastry class on how to make your very own dot-dot-dot. My name is Matsuda one and I run the artisan home bakery, the Beastie Boys in Cape Town, South Africa. With this class, I want to share this amazing taught recipe with you, which was easily one of my favorite childhood deserts. In these upcoming lessons, we will be going through every step of the baking process, from the normalization of your apples to creating your very own puff pastry, which will serve as our taught base. Traditionally, puff pastry is made without any rising agents, but I have found that adding a small amount of sourdough starter helps develop this incredibly unique and delicious flavor in an otherwise perfected taught. It is an optional ingredient. But if you'd like to try it for yourself than do take a look at my dedicated sourdough starter class, which you can find on my teacher profile or through the search tab above. From the amazing smell that fills your kitchen to that first bite which melts in your mouth. This recipe is bound to become one of your favorites. With that said, however, this class is aimed at intermediate bakers who are comfortable working with some pastries already. If you are a beginner, but want to start learning, then do feel free to check out the other recipes in the series, such as the stunning Apple taught, which is aimed at helping beginner bakers take their first steps into the wonderful world of making pastries and desserts. Do be sure to click on the Follow button above to keep up-to-date with all of my future classes. Both are further adieu. Let's jump straight into the next lesson where we shall begin making our test data. 2. Tarte Tatin Recipe Introduction: Welcome to the introductory lesson on making your very own dust data. For this recipe, we're going to be making one large taught using puff pastry as a base, which you might also know as a photo. With this in mind, your pastry based on the 250 grams of KCl wheat flour, a 150 grams of unsalted butter, a 150 grams of water, and five grams of salt. This pastry is extremely versatile in of itself, and you can use it in all sorts of sweet and savory recipes from caches to Palmer biscuits and of course, delicious data. A rising agent isn't entirely necessary for this recipe, but I would still highly recommend using a sourdough starter to develop a delicious flavor in the dough. So if you wish to use one, you may prepare 50 grams or 50% hydration sourdough starter The night before attempting this recipe. So in a separate container, add in 13 grams of mature starter, 25 grams of KCl wheat flour, and 12 grams of water. Mix that gently into a bool and then cover it for tomorrow. For the apple and caramel filling of the taught, be sure to have seven large red apples, one lemon, a 120 grams of sugar, and 80 grams of unsalted butter. In this recipe, you will also be needing to use an 80 by 30 centimeter piece of parchment paper. So do be sure to have some available to you. Smelling the delicious caramel from a tuft data brings me so many joyful memories from where my mom, Mr. make it when I was a kid. It is such a special dessert while still being relatively simple to make. And I'd love for it to bring many memories to you and your loved ones. So with that said, let's jump straight into it in the following lesson. 3. Puff Pastry Dough Mix: The day before baking your data, you want to prepare your handmade puff pastry. It can be done on the same day that I preferred this method as it gives me more leeway when it comes to managing my time. With that out of the way. To prepare the dough itself, you're going to need to take out the scale and your bowl and then measure out 250 grams of KCl wheat flour from their poor in a 150 grams of water, as well as five grams of salt. Now for the final ingredient of the dough itself, you may add in the 50 grams of sourdough starter if you prepared any the night before. If you didn't, that is perfectly alright. The starter is mainly added to develop more flavor in your page tree. So you therefore do not need to substitute it with any traditional rising agents from their begin mixing all those ingredients together using your hand until the dough is fully incorporated. Uses spoon to scrape off any excess pastry that might be stuck two fingers. And when that is done, continue working your dough untill it forms a light bool. Place that back into your bowl and then covered with a damp cloth to rest for 15 minutes. At this point, you may be wondering whether butter comes in, but do not worry as we shall be addressing this in a future lesson. Often we develop our pastry dose gluten. 4. Stretch & Folds: So once you're done has rested, it should now be ready for it's gluten to be developed. To accomplish this, we are going to be performing two sets of stretching folds, which will smoothen out our dough and provided with consistency. So place your dough on your work surface and then pull up on one of its sides without tearing before folding it over the center. Repeat this technique all around the dove for only one full rotation. And once that is done, flip it over and begin shaping it into a tight to boo, using your palms to gently stretch the sides of the dough under itself. Its surface should not already be much smoother than before, which is a great sign of developed gluten from their place it back in your bowl with a damp cloth covering it to rest for 15 more minutes. When that time is over, repeat the exact same stretch and fault process one final time all around today. It may be much tighter than before. So do take special quotient and not to create any tears from their shape, your dough into a bool once again, and then let it rest and your bowl with a damp cloth for 30 minutes. 5. Shape Your Dough: If you have ever made my artisan croissant recipe, you may already be familiar with this process as it is very similar. If you haven't, however, that is completely fine as we shall be going through the entire method in detail. So when your dough has finished resting for those 30 minutes, you are going to prepare a 17 by 17 centimeters square casing using your partial paper, which I'll be used to shape your dough. So Joe accomplish this, Take out your role and cut 50 centimeters of parchment. The extra length will make it much easier for you to work your dough into its square shape. When that has been cut, begin by placing your bool at the center of your paper and then lightly flatten it out using your hands. When that is done, fall two sides of your parchment paper of your dose that when measured from above, it is 17 centimeters wide. Then repeat the folding process with the other two remaining sides, making sure it is also 17 centimeters long. Once you have your square parchment container, flip it over and gently flattener DO with your hand. You are now going to be using a rolling pin to push your dough into the patron paper. So generally begin by flattening and running it into the corners. Try not to apply too much pressure when rolling to prevent any tears in your paper. But if for whatever reason it does, simply remove it from your dough and repeat the previous steps with a fresh piece of parchment. When the corners of your parchment had been fold user rolling pin to even out the surface of your dough. When complete, carefully take your door out of its casing to reveal this lovely square. Wrapped in plastic wrap or place it on a flower plate with a damp cloth on top to rest in your fridge for half an hour, 15 minutes before the rest is complete. However, you may begin on the following lesson where you shall be creating your butter block, also known as a barrage. 6. Create a Beurrage: You are now going to be creating your barrage. The purpose of this block is to later use it in your dough to form thin layers of butter, which when baked, gives puff pastry its signature light texture and leakiness. So to begin, your first going to need to measure out a 150 grams of unsalted butter. From there, he may begin to cut your butter block into cubes. And if you're so inclined, you may form a small tower. Once it falls apart off-camera, generously flower cubes to make them easier to work with and then shape them using your hands into a rough, square shape. From this point of the process of creating your barrage is very similar to shaping your dough as we covered in the previous lesson, but on a slightly smaller scale. So with that in mind, this time only measure and cut 30 centimeters of parchment paper from their place, your block at the center of the parchment and then fall two-word sides over so that the paper is ten centimeters wide when measured from the top. When that is done, fold one of the remaining sides as tightly on your block as possible, and then use your ruler to measure ten centimeters of paper, once again, before folding it over. And you essentially want as close as you can get to a perfect square parchment casing in which to roll out your butter barrage. When that casing has been prepared, Take out your rolling pin and begin gently flattening, as well as pushing your buttons into the corners of the parchment. Do try to be as even and gentle as possible when rolling to prevent any peaks or valleys. When you're done rolling, remove the paper. And once that is done, you should be left with this lovely ten centimeter square barrage. Scrape off and reapply any butter that might have stuck to your parchment. And then place your block on a plate to harden in your fridge for five minutes while you wait for your dough to finish resting. 7. Dough & Butter Folds: When you're known as finished resting, it should now be ready for you to form your butter layers. So take your pastry out of the fridge and then lightly flower your work surface from there, drop it in the middle, and then use your rolling pin to begin elongating all four corners of your dough. Once that has been extended, Take out your barrage, flip it into a diamond shape and place it at the center. You may now take a corner of your dough and tightly folded over the middle of your butter. Repeat this with all remaining sides of your dough. And then gently pinched the seams closed so that there aren't any holes. Once that is done, flip your dough over so that the fault of facing your work surface and then drop it back down. From their usual plan, too lightly tap on your dough to help the buttons spread more evenly into the corners of its DO casing. Use your hands to flatten out the sides of your pastry and then let that sit for five minutes to allow for the butter to slightly softened at room temperature in the DOA. While you wait, flower the space in front as well as behind your page tree to be able to smoothly role the dough out. When the five minutes are over, lightly flower your rolling pin as well before beginning to flatten your dough into 45 centimeter long rectangle. When using your pen to rather DO, you wanted to go in only one direction at a time across the entire surface of your puff pastry. This is to prevent valleys from forming, which will create a subpar butter layers. Ideally, you want an even spreading of butter across your entire DO. So DO remember not to roll in multiple directions at the same time. Also note that if the sides Saturday spread out unevenly, simply use your hands to JD, ship them back into straight lines. Continue running your dough until it reaches 45 centimeters in length. And then take out a brush to remove any excess flower sitting on the surface. When that is done for the side closest to you, over to the two thirds mark or your dose surface. Rush off any excess flower once again, and then fold the remaining dough all the way over the initial fold until it meets the end. If it doesn't reach or overshoots the other side, you will have to adjust your initial fold before RE attempting the second. But once you have no more issues, rotate your door 90 degrees around so that the side displaying the folds faces the front. And then flip your door over from their reflow the area around your pastry and even not the sides if needed. Begin rolling the door out once again using your pen. And when it reaches 45 centimeters in length, repeat the dough folding process as you did before, remembering to brush off any excess flower. Now that you have completed the dough folding process for a second time, you may wrap your dough in plastic wrap or place it on enlightening flowered plate with a damp cloth to let addressed in your fridge for half an hour. You are going to be repeating this folding method four more times for a total of six volts. But as you may have noticed, your dough has most likely started to resist quite a bit. This occurs due to the overdevelopment of it's gluten. So to prevent your dough from tearing, only perform two sets of folds at a time before letting addressed in your fridge for half an hour. Be sure to keep track of how many sets you have already performed. Or there is a chance that you might forget. When you have completed your sixth and final fold, your puff pastry should now be complete and being incredibly smooth. If you want to use your Pastry the same day, you're more than welcome to do so of a final one hour rest. Both that said, I have personally found the final result to be much better and easy to work with after letting it fully relax overnight in the fridge. In any case, I shall see you in the following lesson where we will be preparing our data. Data. 8. Peeling & Cutting Your Apples: For me, it is now the following morning. So let's begin by preparing our apples to be used in our thought data. So with that said, you will need seven to eight large red apples depending on their size, as well as one lemon to help prevent them from Browning. I've always found that red apples work best for thoughts, but you're more than welcome to use other salts if you prefer. Carefully peel than have all of your apples into a bowl. Remembering to occasionally add some lemon juice. When that is done, begin cutting off any excess skin on the ends of your apples and then cut them into quarters in order to remove the, the coal. When you have completed this for all of your apples at any remaining lemon juice to your bowl and use your hands to ensure all of your quarters are evenly coated. Now that your apples already, I shall see you in the following lesson, which also happens to be my favorite as we shall be preparing our caramel. 9. Let's Make Caramel!: Prior to preparing your caramel, preach your oven to 190 degrees Celsius or 374 degrees Fahrenheit. And then begin measuring out all of your remaining ingredients in two separate bowls, poor in a 120 grams of sugar, as well as 80 grams of sliced unsalted butter. Thus, Carmel needs to be prepared slightly differently to the one you may have made in my Stroop offal recipe, as you will need to bake your entire taught within the same pan that you mulcher sugar. This is why it is very important to select the correct oven safe pan before proceeding. I make this recipe with a 30 centimeter taught pan with my oven mitts on. But you are more than welcome to instead use a pan with an all metal handle just as long as it fits within your oven. In any case, pay Chopin on your stove top at low heat before evenly pouring in your sugar. While it melts, you're more than welcome to Jenny swelled your pan to evenly distribute some of the heat. You can do this with the help of your handle if it has one, but do not use this burden of any sort, or your sugar may crystallize and ruin the caramel. Once all of the sugar has melted, carefully add all of your button and swirl once again to evenly distribute the heat. When all the button has been melted, your Carmel should now be complete. So I shall see you in the following lesson. 10. Bake Your Tarte: As soon as your button has completely melted, begin placing your Apple quarters as tightly as possible all around your pan in a spiral pattern. Make sure they're all evenly seated and then let them cook in your caramel at low heat for ten minutes. During those ten minutes, you may prepare your puff pastry. So take it out of your fridge and unto her flowered work surface, add some more flour to the top of the dome, as well as a rolling pin, and then begin tapping it down if it has arisen at all. When that is done, start rolling window out into a large rectangle. The shape isn't too important as long as you're able to cut out a 30 centimeter wide circle to use as your pastry base. The easiest way to do this is by placing an adequately sized plate at the center of the dough and then using a knife to cut around it. If you have any excess pastry, don't throw it away. Instead, cut, enroll the pieces to the best of your ability into makeshift croissants. These are absolutely lovely as an additional snack. In any case, once you apples have finished cooking for those ten minutes, stopped your starves heat and then gently place your circular puff pastry over the open face of your pan. Carefully tuck the border of your base around the remnants, let your apples are completely covered. And then take out a knife to make a dozen or so small cuts across the surface of the dough. This will prevent any excessive bubbles from forming and will allow for any steam to escape. When that is done, your oven CHNOPS successfully pre-heated to a 190 degrees Celsius or 374 degrees Fahrenheit. So from their pleasure, pan on a medium rack to let it bake for 30 minutes. Also, don't forget to place your makeshift croissants in your oven as well for the same amount of time. Once you reach the approximate halfway point of your big-time user knife to open up any bubbles that might be forming and be sure to rotate your pan so that the heat is evenly distributed. 11. Tarte Tatin Conclusion: When your data has finished baking for half an hour, take it out of your oven and the net or cool off for five minutes. Don't forget to also take out your lovely professor croissants and perhaps enjoy them while you wait for your tought to rest. You may have noticed that you're taught is technically upside down, which is something you need to remedy. So when those five minutes are complete, you are now going to flip. You're taught over to do this. Take a sufficiently large plate and place it on top of your pan. Then using your oven mitts, very carefully, lift and flip your taut into the plate from their remove your pan to reveal a stunning dot data. This is by far one of the most memorable desserts from my childhood. And making them once again today has reminded me exactly why. From the hard caramel coaching the border to the amazingly sweet and soft apples this desert is like no other. The Saudi puff pastry also brings an incredibly unique and delicious quality to an otherwise perfected taught. So I do hope you try it out at some point. This marks the final recipe of this course. So I do hope that you enjoyed going on this delightful journey into the world of artisanal pastries and desserts. With that said, I shall hopefully see you in the final bonus lesson for this course if you are interested in learning what might be next on the horizon. 12. The Final Bonus Lesson: Welcome to the final lesson of this course. I am truly so honored that you have made it all this way. I do hope that you have enjoyed your time learning to bake these delicious pastries and desserts, as it has been an absolute pleasure teaching them to you. If you're interested in more solder recipes, Misha, to check out my first course which focuses more on baking artisan breads such as bagels, sourdough loaves, and even begets. Those are some of the first recipes which I ever learned and know what gave me my love for soda baking. So they're truly mean a lot to me. Feel free to let me know any of your feedback or additional questions and do be sure to leave a rating for this course as a whole, as it absolutely helps both myself, other potential students that might be interested. I have a few upcoming projects in mind. So if you want to keep up-to-date with everything that I get up to in the world of baking. Be sure to check out my Instagram and Facebook pages which I have linked below. I cannot thank you enough for your support and for a time. So I do hope to be seeing you soon. But with that said, this is muscle the one signing off.