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Ingredients
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Pastry
Filling
Method
Pastry Preparation
- 1
Make the Dough
In a mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Filling Preparation
- 2
Prepare the Apples
Peel, core, and cut the Granny Smith apples into halves or quarters, depending on their size. Set aside.
- 3
Caramelize the Sugar
In a 9-inch cast-iron skillet, melt 1 tablespoon of butter over medium heat. Add the granulated sugar and stir until it dissolves and turns a light amber color. Be careful not to burn it.
- 4
Assembling and Baking
- 5
Roll Out the Dough
On a floured surface, roll out the chilled dough into a circle large enough to cover the skillet. Drape it over the caramelized apples.
- 6
Bake the Tarte Tatin
Preheat the oven to 375°F (190°C). Place the skillet in the oven and bake for 25-30 minutes, or until the pastry is golden brown.
- 7
Invert and Serve
Remove the skillet from the oven and let it cool for about 5 minutes. Carefully invert the tart onto a serving plate. Serve warm, optionally with whipped cream or vanilla ice cream.
