Apple Tarte Tatins


Yield: 8 servings

For a Pear Tarte Tatin, substitute 6 large firm pears (Bosc or Anjou would be good) for the apples. Peel the pears, cut them in half lengthwise, and core them. Arrange them like spokes in the pan.

• 8 large Granny Smith apples
• 2 Tablespoons fresh lemon juice
• 3/4 cup sugar
• 4 Tablespoons
• unsalted butter (1/2 stick)
• Tarte Tatin Pastry (recipe follows)

Peel,quarter and core the apples. Put them in a large mixing bowl and toss with the lemon juice.
Set aside.

Place the sugar in a 10-inch skillet or Tarte Tatin pan over low heat. When some of the sugar begins to melt, begin stirring with a wooden spoon until all of the sugar is melted and begins to turn a pale golden color. Remove the pan from the heat.

Arrange the apple piecess in the skillet, rounded side down, in concentric circles, fitting them together as close as possible. Fill the center with 2 or 3 apple pieces as needed. Arrange the remaining pieces, rounded side up, in concentric circles, filling in the gaps left in the first layer. Cut the butter into small pieces and scatter over the apples. Place the pan over medium heat. Cook until the sugar turns a deep caramel color and the juice released from the apples are nearly evaporated, about 15 to 20 minutes.

Preheat the oven to 375°F. Position the rack in the bottom third of the oven.

Roll out the dough and cover the apples according to directions for Tarte Tatin Pastry (see recipe below). Bake until the crust is golden brown, about 25 to 30 minutes. Remove from the oven
and let cool for 10 minutes.

Run a knife around the edge of the tarte to loosen it. Place in a large plate or platter over the skillet and carefully but quickly invert the tarte onto the plate. Let stand a few minutes to cool slightly. Cut into wedges and serve.


Tarte Tatin Pastry

Yield: 2 tarte tatin pastry shells

• 2 cups all-purpose flour, plus additional for rolling dough
• 1 teaspoon kosher salt
• 1/2 pound (2 sticks) cold unsalted butter
• 1 egg yolk
• 2 Tablespoons water

Combine the flour and salt in a large mixing bowl. Add the butter. Rub the flour and butter between your fingers until most of the butter is incorporated and only pea-size pieces remain.

Whisk together the egg yolk and water. Add the flour mxture and stir until dough begins to come together. Gently press the dough into a ball. Refrigerate until firm but not hard, about 30 minutes. (If made ahead let dough stand at room temperature until pliable but still cold.) Do not roll out until just before the fruit is finished cooking.

To roll out the pastry flour a work surface and rolling pin well. Divide the dough in half. (Freeze the remaining dough if not needed.) Pat the dough into a flat disk then roll it out into a circle almost 1/4 inch thick and at least 11 inches in diameter, flouring the surface and the rolling pin frequently to prevent sticking.

Carefully place the pastry over the fruit in the skillet. Trim the dough to 1/2 inch larger than the skillet. Tuck the overhanging dough in around the fruit.

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Recipe from A Well Seasoned Appetite
Reproduced by permission from Viking
Copyright © 1995 by Molly O'Neill

Published: 1997