Traditional Apple Tarte Tatin
An upside-down pastry in which the fruit is caramelized in butter and sugar before the tart is baked.
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Ingredients
- 8 large Granny Smith apples
- 100 grams Unsalted high-fat European butter
- 200 grams Granulated sugar
- 250 grams All-purpose flour
- 150 grams Chilled unsalted butter cubes
- 60 ml Ice water
- 1/2 teaspoon Fine sea salt
- 1 whole Vanilla bean pod
- 1 whole Cinnamon stick
- 1 tablespoon Lemon juice
Instructions
- 1
Prepare the pate brisee by pulsing flour, salt, and chilled butter cubes in a food processor until pea-sized crumbs form, then slowly add ice water until the dough just holds together.
- 2
Wrap the dough in plastic and refrigerate for at least 2 hours to allow the gluten to relax and the fats to firm up.
- 3
Peel, core, and halve the apples, then toss them with lemon juice and let them air-dry on a wire rack for 30 minutes to reduce excess moisture during caramelization.
- 4
In a 9-inch heavy-bottomed copper or cast-iron skillet, melt the 100g of butter and spread the sugar evenly over it, adding the scraped vanilla seeds and cinnamon stick.
- 5
Arrange the apple halves vertically in the skillet, packing them as tightly as possible as they will shrink significantly during the cooking process.
- 6
Cook the apples over medium heat for 20-25 minutes, basting with the bubbling syrup, until the juices turn a deep, dark amber caramel and the apples are tender but not mushy.
- 7
Roll out the chilled pastry to a 10-inch circle, drape it over the caramelized apples, tucking the edges down into the sides of the skillet, and bake at 400°F (200°C) for 25-30 minutes until the crust is golden brown.
- 8
Allow the tart to rest for exactly 5 minutes before carefully inverting it onto a serving platter while the caramel is still liquid enough to release.
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