Tarte Tatin
A classic French upside-down apple tart, in which apples are caramelized in butter and sugar, then topped with pastry and baked.
Ingredients
apples
1500 g
butter
100 g
sugar
250 g
puff pastry (or quick puff pastry, rough puff pastry, shortcrust pastry)
250 g
Instructions
1
Prepare the apples
Peel the apples, halve them lengthwise, and remove the cores.
2
Make the caramel base
Choose a 10-inch (25 cm) heavy-bottomed skillet, melt the butter, and spread an even layer of sugar over the butter.
3
Arrange the apples
Stand the apples cut-side down on the sugar. First arrange a ring around the edge of the pan, then fill the center with the remaining apples. The apples should pack the pan tightly and rise above the rim, since they will collapse as they cook.
4
Caramelize on the stovetop
Cook over medium heat for about 30 minutes, until the base of the apples softens and the juices thicken into a syrup. Remove from heat and let cool slightly.
5
Cover with pastry
Roll out the pastry, cut a round large enough to cover the apples, and lay it over the top.
6
Bake
Bake in a 220°C (425°F) oven for 30-40 minutes, until the pastry is golden brown and the apples are deeply caramelized.
7
Invert and serve
Cool slightly until the juices have gelled or been absorbed, then cover with a plate or cake stand and flip over to unmold. For extra shine, sprinkle with sugar and brown briefly under the broiler. Serve warm or at room temperature.
