Apple Tarte Tatin Recipe
Caramelized apple tart, baked upside-down
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Ingredients
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Pastry
Filling
Method
Pastry Preparation
- 1
Make the Pastry Dough
In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Add the chilled, cubed butter and mix until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, stirring until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 2
Prepare the Apples
In a large skillet, melt the 0.5 cups of unsalted butter over medium heat. Add the brown sugar and stir until dissolved. Place the quartered apples in the skillet, arranging them in a circular pattern. Sprinkle the ground cinnamon and vanilla extract over the apples. Cook for about 10-15 minutes, turning occasionally, until the apples are tender and caramelized.
Assembling and Baking
- 3
Assemble Tarte Tatin
Preheat the oven to 375°F (190°C). Carefully transfer the caramelized apples into a 9-inch round cake pan, spreading them evenly. Roll out the chilled pastry dough on a lightly floured surface to fit over the apples. Place the rolled pastry over the apples, tucking the edges down around the apples inside the pan.
- 4
Bake
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown. Remove from the oven and let it cool for about 5 minutes.
- 5
Invert and Serve
Carefully invert the cake pan onto a serving plate, allowing the apples to fall on top of the pastry. Serve warm, optionally with a scoop of vanilla ice cream.
