Classic French Tarte Tatin

• •1.3 cup all-purpose flour
• •0.5 cup unsalted butter, very cold, cubed
• •4 tablespoon ice water
• •0.3 teaspoon salt
• •2.5 lb firm, tart-sweet apples (such as Granny Smith, Braeburn, Honeycrisp), peeled, cored, and quartered or cut into eighths
• •0.5 cup unsalted butter
• •1 cup granulated sugar
• •1 teaspoon vanilla extract
• •1 tablespoon fresh lemon juice
• •0.3 teaspoon salt

Instructions

1. 1

   Prepare the Pâte Brisée (Pastry Dough): In a large bowl, whisk together the flour and 0.25 teaspoon of salt. Add the very cold, cubed butter and cut it into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

2. 2

   Prepare the Apples: While the dough chills, prepare the apples. Peel, core, and cut the apples into quarters or eighths, depending on their size. Toss the apple pieces with the fresh lemon juice to prevent browning and add a touch of brightness.

3. 3

   Make the Caramel: Choose a heavy-bottomed, oven-safe skillet (preferably cast iron or a copper tarte tatin pan) that is 9-10 inches in diameter. Melt the 0.5 cup of unsalted butter in the skillet over medium heat. Add the granulated sugar and 0.25 teaspoon of salt. Cook, stirring occasionally, until the sugar dissolves and the mixture turns into a rich, amber-colored caramel. This usually takes about 8-12 minutes. Be careful not to burn it. Remove from heat and stir in the vanilla extract.

4. 4

   Arrange the Apples: Carefully arrange the prepared apple pieces tightly in a spiral pattern over the hot caramel in the skillet, cut-side down. Pack them in as snugly as possible, as they will shrink during cooking.

5. 5

   Cook the Apples: Place the skillet back over medium heat and cook the apples for 10-15 minutes, allowing them to soften, release their juices, and for the caramel to deepen further. This also helps to reduce excess moisture.

6. 6

   Roll Out the Pastry: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled pastry dough into a circle slightly larger than your skillet (about 10-11 inches in diameter).

7. 7

   Cover and Bake: Carefully place the rolled-out pastry over the apples in the skillet, tucking the edges down around the apples and into the pan. Cut a few small slits in the top of the pastry to allow steam to escape. Bake for 30-35 minutes, or until the crust is golden brown and the apples are tender when pierced with a knife.

8. 8

   Cool and Invert: Once baked, remove the tarte tatin from the oven. Let it cool in the skillet for 5-10 minutes. This allows the caramel to set slightly and makes inversion easier. Place a large serving plate (larger than the skillet) upside down over the skillet. Using oven mitts, firmly grasp both the skillet and the plate, then carefully and confidently flip them over together to invert the tarte onto the plate. If any apples or caramel stick to the pan, gently scrape them out and place them back onto the tart. Serve warm.

Chef's Tips

• 💡Choose firm, slightly tart apples like Granny Smith, Braeburn, or Honeycrisp. They hold their shape well and provide a good balance to the sweet caramel.
• 💡Do not overwork the pastry dough; this will make it tough. Handle it as little as possible to ensure a flaky crust.
• 💡Be very careful when making the caramel and especially when inverting the hot tarte tatin. Hot caramel can cause severe burns.
• 💡If you find the caramel is too thick or sticky after inverting, you can gently warm any remaining caramel in the pan with a tablespoon of hot water and drizzle it over the tart.
• 💡Tarte Tatin is best served warm, ideally with a dollop of crème fraîche, vanilla bean ice cream, or lightly sweetened whipped cream.