apple tarte tatin

For this Apple Tarte Tatin, tart Granny Smith apples are caramelized in a buttery apple cider caramel, and cooked with a buttery pie crust on top. Then flip and serve!

Apple Tarte Tatin

sugar

apple cider

vanilla bean

apples

unsalted butter

flour (for rolling the crust)

Preheat the oven to 400F.

Place the sugar, apple cider, and vanilla bean pod AND seeds in a 10 inch stainless steel skillet.* Turn the heat to low and let it sit while you prepare the apples.

Peel and core the apples to remove all the skin, seeds, and stems. Slice each apple in half, then each half into quarters. You should have eight pieces per apple.

Return to the caramel. At this point the sugar should be dissolved. Turn the heat up to medium, and watch as the mixture begins to turn light brown, which should take about 5 minutes. Do not stir at any point. Cook the mixture for another minute or two until it become a deep amber color, making sure to use your eyes and nose to check for any signs of potential burning. Once the caramel is a deep amber, turn the heat to low and add the butter, two tablespoons at a time. Use a spatula to stir the butter in until incorporated.

Add the apple slices carefully to the caramel, making sure not to burn your fingers. Keep in mind that it will look like too many apples at first, but they will cook down. Turn the heat back to medium and cook for 15 minutes, until the apples have cooked down and softened slightly.

Lightly flour a work surface and roll the pie crust big enough that you can cut a 10 inch circle. I lay another 10&quot; skillet on top and trace around it using a paring knife to get a perfectly circular piece. If you don&#039;t get a nice circle, don&#039;t worry, you can just tuck the excess pastry inside the frying pan.

Place the pie crust on top of the apples, then bake for 20 minutes, until the crust is golden brown.

Let the tart cool for 20 minutes, then place your serving platter on top of the pan, and invert using oven mitts. If the tart doesn’t seem to want to come out, let it cool for 10 more minutes and try again. Serve** and enjoy!

Use this easy recipe to make the classic French dessert apple tarte tatin, with puff pastry or homemade pie crust.

Apple tarte tatin

all-purpose flour

2.5 mL Diamond Crystal fine kosher salt

52 mL cold water

Honeycrisp apples

granulated sugar

Diamond Crystal fine kosher salt

vanilla bean paste

all-butter pie dough (either homemade

Vanilla bean ice cream (optional but highly recommended!)

In a large mixing bowl, combine the flour and salt. Add the cold butter and work it into the flour using your fingertips or a pastry cutter.  The mixture should be uneven and chunky.

Add the water and mix into it in until the dough begins to come together. You can use your hands to squeeze it together in places.

Gather the dough and shape it into a disk. Wrap it in plastic wrap and chill for 30 minutes to 1 hour before using it.

Tarte tatin dough

Preheat the oven to 375 ºF.

Peel all the apples. Slice them in half and remove the cores with a pairing knife. You can place the cut fruit in a big bowl of water with a squeeze of lemon to prevent them from going brown.

Butter a 10-inch cast-iron skillet or stainless steel Rondeau pot.

Place in on the burner. Sprinkle with one quarter of the sugar and tilt and swirl the pan to evenly distribute the sugar in an even layer.

Heat the pan on medium–high, swirling the pan to melt the sugar evenly. When it&#039;s almost all melted, add a little more.

Continue swirling and tilting the pan until all the sugar is in the pan and melted.

Heat the mixture until the sugar has caramelized and is a deep amber colour.

Take the pan off the heat and carefully add the butter, swirling the pan to mix it in.

Add the vanilla bean paste and the salt and swirl the pan to mix it in.

Arrange the apple halves, cut-side up so that the rounded side is down. It&#039;s okay if they overlap a little. You can always rearrange them later.

Bake the apples for 15 minutes in the preheated oven.

When the apples are par-baked, remove the pan from the oven. At this point, because the apples are softer, you can carefully rearrange the apples to fit them tighter. Set aside.

Increase the oven temperature to 400 ºF.

Roll out the homemade crust (or store-bought) and trim it to make an 11-inch circle (you can use a plate or a pot lid as a template to cut a circle). Prick the pastry with a fork. Carefully place the disk of rolled pastry overtop the baked apples.

Return the pot to the oven and bake the tarte tatin for about 45 minutes or until the pastry is golden brown all over. The filling should be bubbling underneath (you will hear it).

Take the pot out of the oven and set it to cool for 10 minutes on a wire rack.

Run a knife around the edge of the tart to make sure it&#039;s loose. Place a large serving plate over the pot and carefully flip the pot/tart onto the plate. Lift the pot off the tart and rearrange any fallen apples.

Serve warm with vanilla ice cream.

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Top 2 apple tarte tatin recipes from across the web

The most viewed apple tarte tatin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Apple Tarte Tatin

Apple tarte tatin

The most viewed apple tarte tatin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine