French Style Apple Tarte Tatin Recipe
Ingredients
- All-purpose flour, for dusting
- 4 tablespoons unsalted butter, cut into small pieces, plus more for pan
- 1 cup sugar
- 1/2 Pate Brisee, chilled
- 2 to 3 medium baking apples, such as Cortland or Rome (about 1 1/4 pounds), peeled, cored, and cut into quarters
- Dash of lemon juice Creme fraiche, for serving (optional).
Directions
1. Preheat oven to 425 degrees. Generously butter a 9-inch metal pie
plate; set aside. Line a baking sheet with parchment paper, and set
aside. On a lightly floured work surface, roll out the dough to a 9-inch
round, about 1/4-inch thick. Place dough on the prepared baking
sheet, and chill until firm, about 30 minutes.
2. Meanwhile, in a small saucepan, mix together the sugar, 2
tablespoons cold water, and the lemon juice to form a thick syrup.
Bring to a boil over high heat, swirling pan; cook until the mixture
turns medium amber, about 3 minutes. Remove the pan from heat,
and pour the mixture onto the bottom of the prepared pie plate.
Immediately add the butter, distributing evenly.
3. Arrange the apples, rounded sides down, around the bottom of the pan
in a circular pattern, starting from the outside and working in, fitting
them as close together as possible (the apples will be the top of the
tart when served). Drape the chilled dough round over the apples to
cover the mixture completely.
4. Bake until golden, about 25 minutes. Meanwhile, line a rimmed
baking sheet with a clean nonstick baking mat. Remove the tart from
the oven, and immediately invert onto the mat, working quickly but
carefully to avoid contact with the hot caramel. Using tongs, carefully
lift the pie plate off of the tart. Transfer the sheet to a wire rack to
cool. Serve warm with creme fraiche, if using.