Authentic Tarte Tatin

Authentic Tarte Tatin ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter (cold, cubed)
• 3-4 tbsp ice water
• 1/4 tsp salt
• 6-8 medium Granny Smith apples
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract

How to make Authentic Tarte Tatin

1. To make the Pâte Brisée, combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt in a large bowl. Add 1/2 cup cold, cubed unsalted butter and cut it into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Gradually add 3-4 tablespoons ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat your oven to 375°F (190°C). Peel, core, and quarter the 6-8 medium Granny Smith apples. Keep them in a bowl with 1 tablespoon lemon juice to prevent browning and to add a touch of brightness.
3. In a heavy, oven-safe 9 or 10-inch skillet (preferably cast iron), melt 1/2 cup unsalted butter over medium heat. Once melted, add 1 cup granulated sugar and stir gently until the sugar dissolves and the mixture begins to caramelize, about 8-10 minutes. Do not stir too vigorously once it starts to brown.
4. Once the caramel is a rich golden brown, remove the skillet from the heat. Carefully and tightly arrange the apple quarters in concentric circles over the caramel, starting from the outside and working your way in. Try to pack them in as snugly as possible, standing them upright if you can, to create a beautiful pattern.
5. Return the skillet to medium-low heat on the stovetop and cook the apples gently for 15-20 minutes, allowing them to soften and release their juices, which will mix with the caramel. The caramel should be bubbling gently around the apples. Add 1 teaspoon vanilla extract during the last 5 minutes of cooking.
6. While the apples are cooking, remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough into a 1/8-inch thick circle, slightly larger than your skillet (about 11-12 inches in diameter).
7. Carefully place the rolled-out dough over the hot apples in the skillet, tucking the edges down around the apples and into the sides of the pan. This creates a seal for the juices and forms a crust.
8. Transfer the skillet to the preheated oven and bake for 30-40 minutes, or until the pastry crust is golden brown and cooked through. Keep an eye on the crust to ensure it doesn't over-brown.
9. Once baked, carefully remove the skillet from the oven. Let the tarte rest in the skillet for 5-10 minutes. This allows the caramel to cool slightly and solidify enough to hold the apples together, but still be fluid enough to release from the pan.
10. Place a large serving plate (larger than the skillet) upside down over the skillet. Using oven mitts, carefully but confidently invert the tarte onto the plate. If any apples stick, gently rearrange them back into place.
11. Serve the Authentic Tarte Tatin warm, either plain or with a scoop of vanilla bean ice cream or a dollop of crème fraîche for a delightful contrast.

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