Apple Tart Tatin

November 7, 2013

apple tart-tatin


Pastry of your choice (I use puff pastry)
6 – 7 medium apples
2 tablespoons butter
6 tablespoons brown sugar (or white granulated)
1 teaspoon orange zest
2 teaspoons of cinnamon


1. Heat a 9 inch skillet (that you can put in the oven) over medium-high heat.

2. Add the butter and melt.

3. Mix in the sugar and cook until all the sugar is melted and it starts to turn a deep golden hue. Remove promptly from heat and stir in cinnamon. (I use brown sugar which is harder to see when it caramelizes, but I prefer the flavor. Watch carefully, or use white sugar)

4. Prepare apples by peeling, coring and slicing each quarter into two or three slices, depending on how thick you want your apples bits to be.

5. Starting with the outer rim, arrange in the skillet, pressing them into the caramel. Fill any gaps with smaller bits of apple.

6. Rollout your dough on a floured surface to a little over 9 inches. Lay over the apples and tuck the pastry around the edge of the apples.

7. Cut 3 slits in the pastry to allow steam to escape.

8. Bake for 35 minutes, or until you see the liquid bubbling around a light golden crust.

9. Cool for 15 minutes.

10. Place a large plate over the skillet and carefully, with oven mitts, flip. If some apples are stuck to the skillet, don’t worry, just scrape them off carefully and put them back in their place.

11. Cool to desired temperature and serve (with ice-cream or cream)

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