Traditional Apple Tarte Tatin

Ingredients

• 8 large Granny Smith apples
• 100 g Unsalted high-fat European butter
• 200 g Granulated sugar
• 250 g All-purpose flour
• 150 g Chilled unsalted butter cubes
• 60 ml Ice water
• 1/2 tsp Fine sea salt
• 1 Vanilla bean pod
• 1 Cinnamon stick
• 1 tbsp Lemon juice

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.