(You should have about 3 cups.) Arrange on top of the circles of apples to fill the skillet completely.Īdd the remaining 1/2 cup water, bring to a boil, cover, and boil gently 10 minutes. (You will use 6 to 7 of the apples, or 20 to 25 pieces.) Sprinkle the butter, apricots, and currants on top. Remove from the heat and let cool for 5 minutes so it hardens.Īrrange the apple quarters on top of the set caramel, placing them side by side and skin side down in one layer, making two concentric circles, with a piece of apple in the center. Add the slivered almonds and cook for 10 seconds. Quarter the apples and remove the cores.Ĭombine the sugar, 2 tablespoons of the water, and lemon juice in a 12-inch ovenproof nonstick skillet and cook until the mixture becomes a caramel, about 4 minutes. Turn the dough out onto a large piece of plastic wrap, press it into a disk, wrap in the plastic, and refrigerate.įOR THE FILLING: Remove the cores from the apples at the stem end and at the opposite end, using your thumb as a pivot and rotating the tip of a sharp paring knife as you cut into the apple. Add the cold water and process for another 10 seconds, just until the mixture starts gathering together. Pieces of butter should still be visible in the dough. ![]() ![]() Add the salt and sugar and process for 5 to 10 seconds. Then, at serving time, put the tart on top of the stove over medium heat for a couple of minutes, shaking the pan to melt the caramel so the tart will unmold easily.Ħ tablespoons (3/4 stick) very cold unsalted butter, cut into 1/4-inch-thick sliversģ pounds Russet, Pippin, or Golden Delicious apples (6–8)įOR THE DOUGH: Put the flour in a food processor. The caramel may stick to the bottom, but the dough on top will stay dry and crumbly. If you make it ahead, keep it in the skillet. The tart should be served at room temperature or slightly warm. Dried currants (raisins can be substituted), slivered almonds, and dried apricots fill the gaps between the apple chunks, and additional apples on top create a flat surface for the pastry to sit on, which giving the tart a nicer shape when it is unmolded. I cook the apples with the skins on to give a chewier texture. Serve immediately.Tarte Tatin, the famous upside-down caramelized apple tart created many years ago by the two Tatin sisters, is an example of a dish that originated in a home kitchen and eventually made its way into most of the great restaurants. Leave the pan on top for a few minutes to allow the fruit to naturally release itself from the pan. When ready to serve, place a plate on top of the pan and carefully flip both over, so the pastry ends up on the bottom. Remove from the oven and let the tart cool slightly to allow the caramel to thicken before serving. Bake until the pastry is golden, 30 to 35 minutes. Depending on the size of the apples, a quarter piece can be placed in the center to ensure that the pan is completely covered with apples.Ĭarefully arrange the pâte feuilletée on top of the apples, gently tucking the edge in between the fruit and the sides of the pan. Off the heat, carefully arrange the apples around the edge of the pan, forming a tight, compact circle. Keep in mind the caramel will continue to cook once removed from the heat. Cook, stirring constantly with a wooden spoon, until the sugar has dissolved and the mixture turns a golden caramel color but doesn’t get too dark, 2 to 3 minutes. Once the butter is melted and foaming, sprinkle the remaining vanilla sugar around the pan. Heat a cast-iron skillet or a copper tarte tatin pan over medium-high heat. On one end of the rectangle, cut a circle that’s slightly larger in diameter than the pan you plan to cook the tarte tatin in. Once the pâte feuilletée is workable, lightly dust a work surface with flour and use a rolling pin to roll the dough into a 1⁄4-inch- (6-mm-) thick rectangle. In a large bowl, drizzle the Calvados, if using, over the apples, and sprinkle them with 2 tablespoons of the vanilla sugar along with the salt. Remove the pâte feuilletée from the freezer and let it thaw on the counter. Unbleached, all-purpose flour for dustingĥ tablespoons (80 g) unsalted butter, cut into small pieces ![]() The Calvados is optional, and we find it to be a nice, festive addition.ġ⁄2 recipe (1 sheet) Pâte Feuilletée, homemade or high-quality commercial brandĢ pounds (6 or 7) Pink Lady apples, peeled, quartered and cored It’s important to use crisp apples that hold their shape and we are particularly fond of the Pink Lady variety for this recipe. We prefer to use homemade pâte feuilletée (or puff pastry), specifically our favorite from The Cook’s Atelier Cookbook, but it turns out just as lovely with a high-quality, all butter store-bought version such as Dufour. An Apple Tarte Tatin is a French classic and couldn’t be simpler to make.
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