Kate's Cuisine

Feb 04 2014

Tarte Tatin

Apple Tart Tatin

I don’t even know when I first saw a tarte tatin. I know it was on a cooking show, and I remember being in awe that this somewhat ugly giant piece of crust could be flipped over to reveal gorgeous caramel apples underneath. The fact that you build this dessert in the dish you cook it in, and of course that dramatic flip at the very end all make this one of the very most fabulous desserts that’s ever come out of my kitchen. And while that flip is dramatic, don’t be scared. Take a deep breath, go in with confidence, and then be amazed at just how awesome you are!

6 Granny Smith apples, peeled, cored, and cut into quarters $1.98
1 pie crust, chilled and uncooked $0.89
1/2 cup unsalted butter $0.45
1 cup white sugar $0.19
1/8 teaspoon salt $0.01

Total cost $3.52
Cost per serving $0.44

1.) Preheat oven to 375 degrees Fahrenheit, roll out dough to about ten inches, and place in the fridge until ready to use.

2.) Place the butter in a cast iron skillet over medium heat and stir in the sugar. Stir regularly, and don’t worry if it clumps or is grainy for the first few minutes. Just keep stirring and it will form into golden syrupy goodness. Bring the sauce up to a soft boil.

3.) Add the apples to the sauce and cook until the sauce becomes even darker in colour, nearly amber. Turn the apples regularly in the sauce to ensure that they are completely coated in the sauce. This should take about 15 minutes, but take it off the heat a few minutes early if your sauce starts to look too dark. If you’re unsure, drop a bit onto a plate and if it holds its shape, you know the sauce is done.

4.) With the pan off the heat, use tongs to arrange apples. They should form concentric circles with the “backs,” or rounded parts of the apple touching the bottom of the pan. Take the pie crust out of the fridge and place over top. Tuck the edges of the crust into the pan using a fork and being very careful not to touch that piping hot caramel sauce. Prick the entire surface of the crust with a fork.

5.) Place the entire thing in the oven and bake for 20-25 minutes until the crust has turned golden brown.

6.) Remove the dish from the oven and allow it to sit and cool for about 20 minutes. While it is still very hot, run a knife around the outer edges to help prevent sticking when it comes time for the big flip.

7.) When ready, take a deep breath and find something very sturdy that will fit over the entire surface of the cast iron skillet (a pie plate or a cutting board work just fine.) Fit over top, put on oven mitts (tea towels won’t cut it here), and take both the pie plate and skillet in your hands. In one quick motion, flip them so that the cast iron skillet is on top, and the pie plate is on the bottom. Lightly bang the entire thing down on the counter to loosen any bits that are still stuck to the skillet.

8.) Gently remove the skillet and while still warm, rearrange any apples that didn’t quite behave and stay in their own place. Then, breathe a sigh of relief and be proud that you’ve just mastered the tarte tatin!

9.) Serve and enjoy!

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