We made our very first Tarte Tatin EVER with our fresh picked apples from our trip to Maskers Orchard! And I’m going to share out Tarte Tatin recipe with you. When I lived in France, Tarte Tatin was one of my very favorite desserts. And well, ours tasted pretty much the same even though it was perfectly neat. I don’t know why I never made one of these before. I guess I always opted for American Apple Pie. This was somehow easier because of no upper crust, so, we’ll be making another one very soon.
Scroll down for recipe!
CRUST:
INGREDIENTS
- 1 cups all-purpose flour, plus additional for rolling dough
- 1 quarter teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 egg yolk
- 1 tablespoon water
PREPARATION
- Combine the flour and salt in a large mixing bowl. Add the butter. Rub the flour and butter together between your fingers until most of the butter is incorporated and only pea-size pieces remain.
- Whisk together the egg yolk and water. Add to the flour mixture and stir until dough begins to come together. Use your hands to gently press the dough into a ball. Refrigerate until firm but not hard, about 30 minutes (if making ahead, let dough stand at room temperature until pliable but still cold). Do not roll out until just before the Tarte Tatin’s fruit is finished cooking.
- To roll out the pastry, flour a work surface and a rolling pin well. Divide the dough in half (freeze the remaining dough if not needed). Pat the dough into a flat disk with your hands. Roll the dough into a circle that is almost 1/4 inch thick, flouring the surface under the dough and the rolling pin frequently to prevent sticking.
- Carefully place the pastry round over the fruit in the skillet (see Tarte Tatin recipes). Trim the dough to 1/2 inch larger than the skillet. Tuck the overhanging dough in around the fruit.
FILLING:
INGREDIENTS
- 3 tablespoons unsalted butter
- ½ cup sugar
- 6 apples
- 1 10-inch circle of the pastry (above), unbaked
PREPARATION
- Preheat oven to 400 degrees.
- Melt the butter in a nine-inch cast-iron skillet. Sprinkle with the sugar and cook over a high heat, stirring constantly, until the mixture has turned a caramel color. Remove from heat.
- Peel, core and quarter apples, slice each quarter in half lengthwise. Arrange the rounded sides down, in a circle on top of the caramel in the skillet.
- Place dough over apples, turning edges under. Using point of a sharp knife, make slits in the dough so steam can escape while tart is baking.
- Bake for 30 to 35 minutes or until apples are tender when tested with skewer or knife and crust is golden brown. Cool for 20 minutes and remove by inverting a serving plate on top of skillet and turning skillet over.