Amazing Apple Tarte Tatin

Note that the tart dough needs to chill in the fridge for at least 1 hour or up to 2 days, so plan ahead. Classic tarte Tatins are not made with cinnamon, but the addition here is irresistible. Omit it if you prefer.

📝 Ingredients

• 1/2 cup (4oz/ 114g) unsalted butter
• 3/4 cup (5 1/4oz/ 150g) granulated sugar
• 1/2 teaspoon cinnamon (optional)
• 5 large or 6 medium apples (2 1/2lbs/ 1 1/4kg), peeled, cored and quartered (*see note for best types of apples for baking use)
• 1 1/3 cups (6 2/3oz/ 190g) all-purpose flour
• 1/4 cup (1oz/ 28g) powdered sugar
• 1/2 teaspoon salt
• 1/2 cup (4oz/ 114g) very cold unsalted butter, cut into 1/4-inch pieces and chilled
• 1 large egg

👨‍🍳 Instructions

1. 1In a food processor, pulse together the flour,...: In a food processor, pulse together the flour, sugar and salt until combined.
2. 2Scatter the butter over the top and pulse...: Scatter the butter over the top and pulse until the butter is throughly cut through the dry ingredients and the mixture resembles coarse cornmeal, about 15 pulses.
3. 3With the machine running, add the egg through...: With the machine running, add the egg through the feed tube and continue to process until the dough just comes together around the processor blade, about 12 seconds.
4. 4Turn the dough and any crumbs onto a...: Turn the dough and any crumbs onto a sheet of plastic wrap and flatten into a 6 inch/15cm disk. Wrap the dough tightly in the plastic wrap and refrigerate for at least 1 hour or up to 2 days. Before rolling the dough, let it soften slightly at room temperature until malleable but still cold, about 10 minutes.
5. 5Roll the dough out to a 14 inch/35cm...: Roll the dough out to a 14 inch/35cm circle on a lightly floured counter. Slide the dough onto a lightly floured rimless (or inverted) baking sheet, cover with plastic wrap, and refrigerate while preparing the apples and topping.
6. 6Adjust oven rack to the upper-middle position and...: Adjust oven rack to the upper-middle position and heat the oven to 425F/220C.
7. 7Melt the butter in a heavy-bottomed, oven-safe 12-inch...: Melt the butter in a heavy-bottomed, oven-safe 12-inch nonstick skillet over medium-high heat. Stir in the sugar and cook until the bubbling subsides and the mixture is light golden brown, about 3 minutes. Stir in the cinnamon if using.
8. 8Remove the pan from the heat and, being...: Remove the pan from the heat and, being careful not to burn your fingers, arrange the apples around the edge of the skillet, lifting them of their edge so that they stand up. Fill the skillet middle with the remaining apples quarters. At this point, the caramel might look like it's hardened; that OK, it will loosen up as the cooking and baking proceed.
9. 9Return the skillet to medium heat and cook...: Return the skillet to medium heat and cook apples, turning them halfway through, until they are lightly golden and the caramel is darkly colored, about 6 minutes.
10. 10Turn off the heat, slide the prepared dough...: Turn off the heat, slide the prepared dough over the apples in the skillet. Being careful not to burn your fingers, tuck the dough edges gently up against the skillet wall, so that it fits snugly into the skillet.
11. 11Bake the tart until the crust is golden...: Bake the tart until the crust is golden brown, about 20 minutes, rotating the skillet half way through baking so that it bakes evenly.
12. 12Let the tart cool in the skillet for...: Let the tart cool in the skillet for about 20 minutes (if you have the patience), so that the caramel thickens and allows the apples enough time to absorb the caramel.
13. 13Run a small knife around the edge of...: Run a small knife around the edge of the skillet to loosen the tart. Using mitts or a towel to hold the skillet bottom (if its still hot), place an inverted serving platter over the top of the skillet and gently flip the tart onto the platter. Scrape out any apples or caramel that might've stuck to skillet, and put them back into place on the tart.
14. 14Best served warm with ice cream or whipped...: Best served warm with ice cream or whipped cream, but is still good at room temperature.