Tarte Tatin Recipe
Upside-down caramelized apple tart.
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Ingredients
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Tart Base
Caramelized Apples
Method
Tart Base Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well to combine.
- 2
Cut in Butter
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- 3
Add Water
Gradually add the cold water, one tablespoon at a time, mixing gently until the dough comes together. Do not overmix.
- 4
Chill Dough
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Caramel Preparation
- 5
Prepare Apples
Peel, core, and quarter the apples. In a large bowl, toss the apples with lemon juice to prevent browning.
- 6
Make Caramel
In a 9-inch cast iron skillet, melt the 0.25 cups of unsalted butter over medium heat. Once melted, add the 0.5 cups of granulated sugar, vanilla extract, and cinnamon. Stir until the sugar dissolves and the mixture bubbles.
- 7
Add Apples
Carefully arrange the apple quarters in the caramel, cut-side up, in a circular pattern. Cook for about 15-20 minutes until the apples are tender and caramelized, stirring occasionally.
Assembly and Baking
- 8
Preheat Oven
Preheat your oven to 375°F (190°C).
- 9
Roll Out Dough
On a floured surface, roll out the chilled dough into a circle slightly larger than the skillet.
- 10
- 11
Bake
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
- 12
Cool and Invert
Remove the tart from the oven and let it cool for 10 minutes. Then, carefully invert it onto a serving plate. Serve warm.