Tarte Tatin Recipe
Upside-down caramelized apple tart
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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, granulated sugar, and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
- 2
Chill the Dough
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes before using.
Filling Preparation
- 3
Prepare the Apples
Peel, core, and quarter the apples. Toss them with lemon juice to prevent browning.
- 4
Caramelize the Apples
In a large oven-safe skillet, melt the unsalted butter over medium heat. Add the granulated sugar, stirring until dissolved. Place the apple quarters in the skillet, packing them tightly. Cook for about 15-20 minutes, turning occasionally, until the apples are tender and caramelized.
- 5
Add Flavor
Sprinkle cinnamon and vanilla extract over the caramelized apples, stirring gently to combine.
Assembly and Baking
- 6
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 7
Roll Out the Dough
On a floured surface, roll out the chilled dough into a circle that is slightly larger than the skillet.
- 8
Assemble the Tarte Tatin
Place the rolled-out dough over the caramelized apples in the skillet, tucking the edges down around the apples.
- 9
Bake
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown.
- 10
Invert and Serve
Remove the skillet from the oven and let it cool for a few minutes. Carefully invert the tart onto a serving plate. Serve warm, optionally with whipped cream or vanilla ice cream.