Tatin Recipe

Prepare apples

Preheat oven to 190°C (375°F). Peel, core, and halve the apples. Toss halves with lemon juice to prevent browning and set aside.

Make caramel in skillet

In a 25–28 cm (10–11 in) heavy ovenproof skillet (cast iron preferred), sprinkle the granulated sugar evenly over the bottom. Add the water in small puddles (this helps even melting). Place skillet over medium heat and let sugar dissolve without stirring; you can gently swirl the pan occasionally. When sugar begins to turn a light amber at the edges (6–8 minutes), add the butter in pieces and a pinch of sea salt. Split the vanilla bean, scrape the seeds into the caramel and add the pod as well. Stir gently with a heatproof spatula until butter fully melts and caramel is smooth. Remove vanilla pod.

Arrange apples and cook

Working quickly but carefully, place the apple halves cut-side up (rounded side down) in concentric circles in the caramel, packing tightly. Reduce heat to medium-low and cook for 10–12 minutes, spooning bubbling caramel over the apples occasionally. The apples should begin to soften and the caramel should thicken slightly.

Cover with pastry and bake

Lightly flour a work surface and roll the puff pastry (if needed) to a roughly 1–2 mm thickness so it will cover the skillet with a 2–3 cm overhang. Drape the pastry over the apples, tucking the edges down around the apples inside the skillet. Using a sharp knife, make 3 small steam slits in the pastry. Transfer the skillet to the preheated oven and bake 25–30 minutes, until pastry is puffed and deep golden.

Invert and rest

Remove skillet from oven and let rest 5 minutes to let caramel settle. Place a large round serving plate over the skillet. Carefully (using oven mitts) invert the skillet and plate together so the tart drops onto the plate. If any apples stick to the pan, lift them out and arrange back onto the tart. Let tart cool slightly (10–15 minutes) before serving so caramel thickens a bit.

Chill a mixing bowl and whisk or beaters in the freezer for 10 minutes to ensure the cream whips well.

Pour the cold heavy cream into the chilled bowl. Add the icing sugar and vanilla extract. Whip by hand or with an electric mixer on medium-high speed until soft to medium peaks form — cream should be smooth, airy, and hold shape but still be glossy. Taste and adjust sweetness if desired. Keep chilled until ready to serve.

Slice the warm (not piping hot) tarte Tatin into wedges. Place a generous spoonful or quenelle of chantilly alongside or on top of each slice.

Sprinkle with toasted sliced almonds and a light dusting of powdered sugar if using. Serve immediately so the contrast between warm caramelized apples and cold chantilly is enjoyed.