Tarte Tatin
When I was an apprentice, I had to perfect a four-star version of this classic dessert. It was painfully involved and difficult. Over the years, I discovered that I much prefer a more rustic take. The fundamentals remain the same, and I still love the Tatin technique. The sound of the buttery caramel sizzling is music to my ears. Serve this with a little crème fraîche, and life is beautiful.
Recipe information
Yield
Serves 8
Ingredients
Preparation
Step 1
Using a lightly floured rolling pin, roll the puff pastry on a lightly floured work surface into a 10-inch round. Transfer to a cookie sheet and freeze until firm.
Step 2
Preheat the oven to 400°F.
Step 3
Mash together the butter and sugar in an ovenproof nonstick 10-inch skillet with your fingers. Pat into an even layer covering the bottom of the pan.
Step 4
Arrange the apple halves upright in concentric circles around the pan; they should fit very snugly. If necessary, cut some halves into quarters to fill in any gaps.
Step 5
Set the pan over high heat and cook, turning the pan occasionally for even browning, until the caramel bubbles rapidly and becomes medium-dark amber around the edges and on the bottom. Carefully transfer to the oven and bake until the apples become very soft, about 20 minutes.
Step 6
Top with the puff pastry and bake until puffed and brown, about 15 minutes. Let cool to room temperature, about 1 hour.
Step 7
When ready to serve, warm over medium heat to loosen the tarte from the pan, about 1 minute. Center a serving plate over the pan and carefully invert the plate and skillet. Remove the skillet, cut the tarte into wedges, and serve with crème fraîche.
