This easy-to-make tarte Tatin recipe has only 6 ingredients and comes together in under 1 hour for an unbelievably delicious dessert.
Servings: 8
Prep Time: 10 minutesminutes
Cook Time: 50 minutesminutes
Ingredients
For the Short Crust Pastry Dough
2cupsall-purpose flour
½teaspoonsea salt
1tablespooncastor sugar
6tablespoonscold unsalted butter, cut up
1large egg
Cold water
For the Filling
½cupcastor sugar
¾stickcold unsalted butter, cut up.
4large peeled, cored, and quartered Braeburn apples
Instructions
Preheat the oven to 400°.
Start by making the short-crust pastry dough by processing some flour, salt, a tablespoon of castor sugar, and butter in a food processor on high speed until the butter is the size of rice.
Next, add the egg and mix until combined and the dough starts to come together. You may need to add a few tablespoons of water.
Transfer the dough to a clean surface and knead for 1 to 2 minutes.
Form it into a thick disk, wrap it in parchment paper and keep it in the refrigerator until we are ready to pull it out and use it.
In the meantime, the ½ cup of castor sugar in a non-stick skillet over low heat until it is melted and lightly brown. You will need to stir this frequently with a high-temperature rubber spatula.
Stir in the butter until completely combined.
Form the quartered apples around the skillet to form a circular, fanned shape. See the video.
Place on a lid and cook over low to medium heat for 15 minutes or until the apples are softened.
Roll out the dough until it is slightly smaller than the size of the skillet with the apples.
Remove the lid from the apples and place the dough right on top.
Tuck in the sides of the dough with a spoon and then poke several holes in the dough to let the heat escape.
Bake at 400° for 30 to 35 minutes or until the crust is browned and cooked.
Notes
Make-Ahead: You can make this up to 1 day ahead of time.How to Store: Cover the tarte Tatin and keep it in the refrigerator for up to 4 days. You can freeze this covered for up to 3 months. Thaw it in the refrigerator for 1 day before slicing and serving.Supposethe dough is too dry while processing. Add a tablespoon or two of water. If it’s too wet, add a few tablespoons of flour.After adding the butter to the sugar caramel in the pan, you can enhance the flavor by adding 1 teaspoon of vanilla extract, 1 sliced vanilla bean, or 1 teaspoon of cinnamon.The dough can stay in the refrigerator for up to 1 day before use.Process regular granulated sugar in a fast-food processor to make castor sugar until it becomes fine.Feel free to make this in a 9” deep cake pan or an 8”-9” cast-iron skillet.