Apples are in season in the autumn months, and a freshly baked Apple Tarte Tatin adds flair and sophistication to a seasonal dessert. This simple yet elegant dessert was created by two sisters from the Loire Valley in France who made a living baking an upside-down caramelized apple tart. The bottom of a shallow baking dish is first coated with a layer of butter and sugar. A layer of sliced apples is added next, followed by a pastry top crust. During baking, the butter and sugar brown and create a delicious caramel that becomes the top of the tart when it's inverted onto a serving plate.
Select firm, crisp apples for this dessert; varieties like Northern Spy, Winesap or Granny Smith won't break down during baking. For the top crust in this recipe, you can use a basic pastry crust, but puff pastry will work as well. Keep the pastry chilled until you're ready to use it. Although you can make this dessert in any heavy skillet with a heat-proof handle, a cast-iron skillet is perhaps the tool of choice, as it encourages the apples to caramelize.
This Apple Tarte Tatin can be made in advance and left in the pan until serving. Simply place the pan onto the stove over low heat to reheat it and help loosen the caramel at the bottom of the pan. As a substitute for apples, you could also use peaches or pears. Don't forget to top each serving with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
RECIPE
Apple Tarte Tatin Recipe
Serves 8
Ingredients:
- 6 to 8 large firm, sweet apples (such as Northern Spy, Winesap, Granny Smith, Golden Delicious or Mutsu), peeled and halved
- 1 to 2 lemons, halved
- 1 1/4 cups sugar
- 1/2 cup water
- 1/2 pound homemade or store-bought puff pastry
- 6 tablespoons unsalted butter
Directions:
- Preheat oven to 400 degrees F. Core apples using a melon baller to retain the rounded shape of the apples. Rub the cut surfaces of the apples with the juice from the lemons to prevent browning. Set aside.
- In a 10-inch cast-iron or heavy metal skillet over medium heat, heat the sugar and water. Cook the mixture until it turns a rich golden color, swirling the pan occasionally, about 6 to 7 minutes.
- On a lightly floured surface, roll the puff pastry in one direction into a circle that measures about 14 inches in diameter and 1/8-inch thick. Brush off any excess flour with a pastry brush.
- Add the butter to the skillet. Once the butter is melted, add as many apple slices as possible to the skillet, positioning them so that the rounded sides face down. Remove the skillet from the heat and top the apple slices with the puff pastry. Fold the edges of the pastry under and crimp them slightly. Make two to three small cuts in the puff pastry to allow the steam to escape. Place the tart in the oven to bake for 10 minutes. Reduce the heat to 375 degrees F and bake until the pastry turns golden brown, about 20 to 25 minutes.
- Remove the tart from the oven and let cool for 2 minutes. Gently loosen the edges with a knife. Carefully place a plate over the skillet and flip, inverting the Tarte Tartin. Serve warm or at room temperature.
