Tarte Tatin

Tarte Tatin is one of the most well-known French desserts, not to mention stunning. I was a little nervous the first time I made this but was pleasantly surprised with the ease of making it. If you want to wow your family and friends, this is the dessert to make! I frequently make in the fall when apples are at their peak. I prefer honey crisp or granny smith, but most apples will work. I do not recommend red or golden delicious as they are mushy and not as flavorful. It is delicious as is or with vanilla ice cream on top. If you end up with leftovers (which is unlikely,) it makes a great breakfast treat with a cup of coffee the next day.

Tarte Tatin

Tarte Tatin Crust Ingredients

1 cup flour

2 teaspoons sugar

½ teaspoon salt

6 tablespoons cold butter cubed

3 tablespoons ice water

In a food processor, add flour, sugar, and salt and pulse a few times. Add in the cold butter and pulse until the butter look like little balls. Add in the ice water and blend until the dough is combined. Make a large ball with the dough and cover with saran wrap and refrigerate for 30 minutes. 

6 apples, peeled, quartered and cored

2 tablespoons fresh lemon juice

½ cup sugar

4 tablespoons butter

Recipe

In a large bowl toss the apples with the lemon juice and set aside. Heat the butter in a cast iron skillet over medium heat. Once melted, add in the sugar and stir until dissolved. Remove from heat. Add the apples to the pan with the outer sides of the apple face down, forming a circle. The apples can be packed tightly since they will cook down. Place a few apple pieces in the middle of the circle. Any remaining apple pieces can be placed on top. Return the pan to medium low heat and cook for 20-25 minutes. Press apples down occasionally while cooking so they are tightly packed. The caramel can burn easily so monitor and adjust heat if needed.

During the last 10 minutes, preheat the oven to 375 degrees. Place the dough on a piece of parchment paper and place another piece of parchment paper on top. Using a rolling pin, roll the dough out into a 12 inch circle. Remove the top piece of parchment and tidy the edge of the dough. When the apples are done cooking, remove from heat. Carefully take the piece of parchment paper with dough circle on it and slowly flip the dough so it lays on top of the apples. Tuck in any remaining dough on the top. Bake for 35 minutes.  Let rest for 15 minutes.

Place a large plate over the top of the pan. Using oven mitts, hold the plate tightly against the pan and carefully flip the pan over so the tarte falls on the plate. Carefully lift the pan up and you should have a beautiful Tarte Tatin! 

*Vegan friends, this turns out beautifully with vegan butter

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