Tarte Tatin Recipe
Make Tarte Tatin Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pastry
Filling
Method
Pastry Preparation
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 2
Prepare the Apples
Peel, core, and cut the apples into halves or quarters, depending on their size. Set aside.
- 3
Cook the Caramel
In a 9-inch cast-iron skillet or oven-safe pan, melt 0.25 cups of unsalted butter over medium heat. Add the granulated sugar, stirring until the mixture is bubbly and turns a light caramel color, approximately 5-7 minutes.
- 4
Arrange the Apples
Remove the skillet from the heat and arrange the apples in a circular pattern over the caramel, packing them tightly. Drizzle the vanilla extract over the apples.
Assemble and Bake
- 5
Roll Out the Dough
On a floured surface, roll out the chilled dough into a circle that is slightly larger than the skillet. Place the dough over the apples, tucking the edges down around the apples.
- 6
Bake the Tarte Tatin
Preheat the oven to 375°F (190°C). Bake the Tarte Tatin 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.