Tarte Tatin Recipe

Make the Dough

In a mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.

Add Water

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Avoid overmixing.

Chill the Dough

Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Apples

Peel, core, and cut the apples into halves or quarters, depending on their size.

Make Caramel

In a large, oven-safe skillet, melt the butter over medium heat. Add the brown sugar, vanilla extract, cinnamon, and lemon juice. Stir until the sugar dissolves and the mixture is bubbling.

Add Apples

Place the prepared apples cut-side down in the skillet, packing them tightly. Cook for about 10 minutes until the apples start to soften.

Preheat the Oven

Preheat your oven to 375°F (190°C).

Roll Out the Dough

On a lightly floured surface, roll out the chilled dough into a circle that is about 1 inch larger than the skillet.

Cover the Apples

Carefully place the dough over the apples, tucking the edges down into the skillet around the apples.

Bake the Tart

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.

Cool and Serve

Remove from oven and let cool for 10 minutes. Invert onto a serving plate. Serve warm or at room temperature.