Tarte Tatin

Print Friendly

Adapted from Martha Stewart
Serves 8-10

Ingredients

• 4 tablespoons butter, unsalted, diced, plus more for pan
• 1 cup sugar
• 2 tablespoons water
• 1/2 teaspoon lemon juice
• 2 1/2 golden delicious apples, about 1 1/4 pounds, peeled, cored and cut into quarters
• All purpose flour for dusting
• 1/2 recipe pate brisee, recipe follows

Preparation

Butter a 9 inch metal cake pan with 2 inch sides, set aside

Place sugar, water and lemon juice in small heavy bottomed saucepan, stir to combine. Put the saucepan into the oven and bring to a boil. Swirl the mixture occasionally until the caramel becomes an amber color, about 8 minutes.

Pour the caramel into the prepared cake pan and distribute the butter evenly over the top. Place the apples, rounded side down over the caramel in a circular pattern, fitting them tightly.

On a lightly floured surface, roll the chilled dough into a 9 inch diameter circle.

Drape the dough over the apples, tucking in the sides to cover completely.

Place into the oven and bake for 18 to 20 minutes. Check half way through cooking time and rotate pan if necessary for even browning.

When browned, remove from the oven and carefully invert onto a serving plate that will hold the tarte as well as the caramel. Remove the cake pan with tongs.

Serve warm with vanilla ice cream or whipped cream if desired.