Tatin Yule Log

Indulge in a festive twist with my Christmas Yule Log version of the classic Tarte Tatin! This delightful dessert combines the rich flavors of caramelized apples and buttery pastry, all rolled up into a stunning log shape perfect for the holidays. This Tarte Tatin Yule Log is sure to impress your guests and make your Christmas celebration truly special. Imagine the sweet aroma of caramelized apples and butter wafting through your kitchen as you prepare this show-stopping dessert. The combination of tender apples, rich caramel, and flaky pastry creates a symphony of flavors and textures that will delight your taste buds with each decadent bite. Whether you're looking to impress your guests at a holiday gathering or simply craving a deliciously indulgent treat, this Christmas Yule Log Tarte Tatin is the perfect choice. Join me in the kitchen as I guide you through the steps to create this festive masterpiece and elevate your dessert game this holiday season.

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Indulge in a festive twist with my Christmas Yule Log version of the classic Tarte Tatin!

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Which Apple To Use For Tatin?

When it comes to creating the perfect tart tatin, the choice of apples can make all the difference. Different varieties bring unique flavors and textures to this classic French dessert. For a delectable twist on the traditional recipe, consider using a combination of Pink Lady, Cripps Pink, Granny Smith, Golden Delicious, and Rennet apples. Each type of apple offers its own special characteristics that can elevate your tart tatin to new heights of flavor and complexity. Pink Lady apples are known for their sweet-tart taste and crisp texture, making them a popular choice for baking. Cripps Pink apples, also known as Pink Lady in some regions, have a similar flavor profile but may vary slightly in sweetness and acidity. Granny Smith apples bring a refreshing tartness to the mix, balancing out the sweetness of the other apples. Their firm flesh holds up well during baking, ensuring a satisfying bite in every slice. Golden Delicious apples add a mellow sweetness and subtle floral notes to the tart tatin. Their tender texture melts in your mouth, creating a harmonious contrast with the other apple varieties. Rennet apples, with their rich, complex flavor and spicy undertones, bring depth and character to the dessert. They are often considered a classic choice for traditional French recipes like tart tatin.

Which Mold To Use

Use a baking tray or similar pan 9X13-inch(23x33cm) and a silicone or metal yule log mold lined with parchment. The Pavoni Tronchetti yule log silicone mold KEO12 will do the job as well. But no need to invest in expensive molds.

Sablée Breton

Sift flour with baking powder and set aside. In a food processor, crush whole almonds and transfer into a bowl. Cream butter with salt and sugar, add yolks and vanilla. Add flour in 2 times, then add the almonds. Mix to combine – wrap up and chill. Meanwhile, cut off a piece of paperboard into the size of the base of the mold. On a floured work surface, work out pastry to soften and roll out into a 1/4-inch/6mm thick even rectangle, prick with a fork. Place paperboard on the top and trim off excess pastry 1/2-inch/1.25cm all around edges and chill. Save leftover sablée Breton for extra French Butter Cookies.

Baking Sablé

Bake sablée Breton at 350ºF/180ºC for 30 minutes. Cool 10 minutes, and trim off edges that should match the size of the log base.

Chantilly Mousse

Soak gelatin in cold water to soften, and drain. Bring to a boil half of the heavy cream with the vanilla. Pour in the lightly melted white chocolate, and mix with the immersion blender. Add the soften gelatin, blend well and add remaining cold heavy cream. Refrigerate mixture overnight. Whip to medium-soft peaks. Pipe out in half sphere silicone molds and freeze, or serve chantilly aside.

Caramelized Apple

Combine 20g of sugar with pectin; set aside. Pectin helps to set the caramelized apples structure. If you do not have pectin, sub it for half of lemon juice that you will be adding upon the caramel is finished. Peel and core apples. Cut them in half and thinly sliced (the thinner the better/use a sharp knife or mandoline). In a hot frying pan, make a caramel a sec (without water). Good caramel should rather be dark brown but not burned. Whisk in the sugar pectin mixture – add butter gradually on low heat making sure is completely smooth, then add salt and vanilla.

Baking Tatin

Pour caramel into the baking tray lined with silicone mat or parchment paper. Arrange sliced apples (round side down) into tight rows and top with apple ends. Drizzle olive oil and bake at 350ºF/180ºC for 40 minutes. Press gently, cover and bake for another 40 minutes to soften. Apples should be soft enough to fit in the mold. Inside the yule log mold lined with parchment paper, transfer apple slices into neat rows: begin from the center, then sides, fill up gaps with apples scraps. Fold the parchment over, cover and bake again for 55 minutes. The total baking time should be about 2:20 hours. It takes that long to reach the desired color and texture. Once baked, press down a bit and let cool to room temperature for 3 hours and chill overnight. Note that the tarte Tatin should be completely chilled before being flipped. It prevents from unfortunate mishandling such as risk of burning. It also allows the liquid to be fully absorbed by the apples during resting and cooling phase.

Demolding Tatin Log

Place the crust on top of the chilled Tatin. Flip tatin and carefully remove the mold. Brush with neutral mirror glaze if desired Tatin if desired. Top with frozen chantilly half spheres, and refrigerate until ready to serve. If you prefer to present the yule log tatin warm, serve the chantilly alongside.

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