Classic Apple Tarte Tatin
Make your own puff pastry to top of caramelized apples in this rustic French tart. The caramel becomes very hot, so work with caution.
Serves: 8Hands-on: 1 hourTotal: 2 hours 20 minutesDifficulty: Medium
- 2⅓ cups all-purpose flour, divided
- 1 Tbsp. sugar
- ¼ tsp. salt
- ¾ cup unsalted butter, cut into 1" pieces and chilled
- 6 Tbsp. ice water
- 1 cup sugar
- ¼ cup water
- 3 Tbsp. unsalted butter, softened
- 8 medium Granny Smith apples, peeled, cored, and sliced in half
- in a large bowl, combine 1⅓ cups flour, sugar, and salt. Mix well. Add the chilled butter and blend it into the flour mixture with your fingers until 10 percent of the fat is blended in well, leaving the rest as very large chunks, between hazelnut and pecan size. Gradually add the ice water and mix with a spatula until the mixture holds together in a loose, shaggy dough.
- Use the remaining cup of flour as needed to form dough. Turn the dough out onto a well-floured surface. Shape the dough into a rectangle and roll it out to ½" thick. Use a bench scraper or a large spatula to fold the dough into itself in thirds, similar to folding a letter. It will be crumbly.
- Turn the dough 90 degrees and square off the edges of the dough. Roll the dough into a rectangle that’s ½" thick. Fold into thirds. Repeat this process two more times, then wrap tightly with plastic and chill for 30 minutes.
- Preheat oven to 400°F.
- Remove from the refrigerator and let rest for 10 minutes. Roll the dough into a ½" thick rectangle, then fold the 2 shorter sides into the center and then in half at the seam, like a book. Roll out the dough to ⅛" thick. Lay a dinner plate upside down on the dough. With a paring knife, cut around the plate to create a circle of dough. Wrap in plastic, and chill until ready to use.
- In a 10" ovenproof skillet, add the sugar and ¼ cup water. Cook over medium heat, swirling occasionally but not stirring, until the sugar turns a golden-amber color, about 6 to 7 minutes. Add the softened butter and swirl until melted. Carefully place the apples, cut side down, into the pan as tightly as you can. Cook for 10 to 15 minutes, or until the apples have started to soften and the juices are thick. Remove the pan from the heat.
- Place the circular dough on top of the apples and carefully tuck the edges around the apples with a butter knife.
- Bake for 25 to 35 minutes, or until the crust is golden brown and firm to the touch. Remove from the oven and cool on a rack about 5 minutes before carefully turning out onto a serving plate.