Tarte Tatin (Upside Down Apple Tart)
Easy. Scrumptious. Beautiful. Making tarte Tatin requires no special equipment. Just a frying pan that can go into the oven (meaning, no plastic parts) — a cast iron pan is traditional but even a thick-bottomed stainless steel frying pan will do.Topped with shipped cream or ice cream, tarte Tatin makes a lovely dessert for the holidays.
- Preheat the oven to 350F.
- Make the crust but do not roll out yet. Wrap the dough in cling film and keep in the fridge.
- In an eight-inch oven-proof frying pan, boil the sugar with 1/4 cup of water. Without stirring to avoid the formation of crystals (swirling is allowed), boil over medium-high to high heat until thickened and amber colored.
- Drop the apple halves, flat side down, on the hot syrup (use enough apple halves to cover the entire bottom of the pan).
- Sprinkle the cinnamon powder on the tops of the apple halves.
- Continue cooking over medium-low heat for about seven minutes.
- Flip the apples over and cook for another two minutes.
- Take the crust dough out of the fridge. Roll between two sheets of non-stick baking paper to form a circle that is about ten inches in diameter or two inches large than the rim of the frying pan in which you are going to bake the tart.
- Take your pan with the apple filling. Cut the cold butter into small pieces and scatter over the apples.
- Remove the top sheet of paper from the rolled crust dough, lift the crust by holding the corners of the bottom paper then invert onto the pan. Peel off the paper.
- Push the edges of the dough into the pan. Fold any excess. DO NOT cover the rim of the pan. All of the crust should be inside the pan. It’s like forming an inverted shallow bowl over the apples.
- Bake the tarte Tatin for 25 minutes.
- Take a plate that is larger than the pan. Place the plate over the pan then flip the pan upside-down to invert the tart onto the plate.
- Cut the tart into six portions. Top with a dollop of whipped cream or top with a scoop of vanilla ice cream and serve.
You have to invert the tarte Tatin on a plate while still hot. As it starts to cool, the caramelized sugar hardens and the apples will get stuck on the bottom of the pan.
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