Tarte Tatin Recipe

Ingredients

• 5 medium firm baking apples (such as Gala, Honeycrisp, or Pink Lady)
• 2/3 cup granulated sugar
• 6 tablespoons water
• 4 tablespoons unsalted butter
• 1 tablespoon apple cider vinegar
• A pinch of salt
• 14 oz package frozen puff pastry (use only one sheet, thawed)
• All-purpose flour (for surface)

Instructions

1. 1

   Prep the apples: Peel, core, and then quarter the apples. Reserve!

2. 2

   Make the caramel: Sprinkle sugar evenly over the bottom of a 10-inch (25 cm) cast iron skillet and then drizzle with water. Cook over medium heat, stirring now and then, until the mixture bubbles and turns light amber (5-7 minutes).

3. 3

   TIP: After it starts bubbling, make sure to tilt the skillet sometimes so the caramel gets even in the pan (some edges will be darker than others. By tilting/swirling the pan the color will be even out). Stir in the butter, vinegar, and salt until the butter has melted.

4. 4

   Cook the apples partially: Add the apples and cook them for about 15 minutes or until caramelized or golden brown, stirring now and then. Remove the pan from the heat and arrange the apples, curved side down in concentric circles in the skillet. TIP: Make sure they are very close to each other.

5. 5

   Prep the puff pastry: Lightly flour a surface, roll out the puff pastry using a rolling pin, and cut it into a 10-inch (25 cm) circle. Place it over the apples, tucking the edges down with a spatula or spoon. Prick the center 2-3 times with a stick (to vent the dough while baking so the puff pastry won’t be soggy). Place the skillet on a rimmed baking sheet.

6. 6

   Bake the tarte tatin: Preheat the oven to 400° F (204° C). Bake for 35 to 40 minutes or until the puff pastry is cooked and golden brown on top.

7. 7

   Let it cool, invert, and serve: Allow it to cool on a wire rack for 15 minutes (up to 30 if using a cast-iron skillet).Then run a kife around the edges to loosen, place a large, rimmed plate on top, and carefully flip the tarte tatin.

8. 8

   TIP: While the tarte is still hot, nudge any apples back into place that fall out of line or stick to the skillet. Serve by itself or with vanilla ice cream on top (or crème fraiche).