Ingredients
For the Tart Dough:
- 3/4 cups flour
- 1/4 cup cake flour
- 2 tablespoons sugar
- 6 tablespoons chilled butter, diced
- 2 tablespoons chilled vegetable shortening
- 1/4 cup ice water, or as needed
For the Tart Tatin:
- 6 Golden Delicious apples, cored, peeled and halved
- 1 lemon, zested and juiced
- 11/2 cups sugar
- 6 tablespoons unsalted butter
- Whipped cream or vanilla ice cream, as accompaniment
Directions
In the bowl of a food processor fitted with a steel blade, place the flours, sugar and butter. Pulse 5 or 6 times in 1/2-second bursts to break up the butter. Add the shortening, turn on the machine and immediately add the ice water, pulsing 2 or 3 times. The dough should look like a mass of smallish lumps and should just hold together in a mass when a handful is pressed together. If the mixture is too dry, pulse in more water by droplets.
Turn the dough out onto the work surface and with the heel of your hand, rapidly and roughly push egg-size blobs into a 6-inch smear. Gather the dough into a relatively smooth cake, wrap in plastic and refrigerate at least 2 hours (or up to 2 days).
Slice the halved apples into 4 lengthwise wedges each, and toss in a large bowl with the lemon juice and zest and 1/2 cup sugar. Drain the apples after macerating 20 minutes.
In a 9-inch skillet melt the butter over high heat. Stir in the remaining sugar and cook until the syrup bubbles and caramelizes, and turns a brown color. Remove the pan from the heat and arrange a layer of apple slices in a neat pattern on the caramel in the skillet, then arrange the remaining apples neatly on top.
Return the pan to moderately high heat and cook for about 25 minutes, covering the pan after 10 minutes. Every few minutes press down on the apples and baste them with the exuded juices. When the juices are thick and syrupy, remove the pan from the heat.
On a lightly floured surface, roll the chilled dough into a circle, 3/16-inch thick and 1-inch larger than the top of the pan. Drape the dough over the apples, pressing the edge of the dough between the apples and the inside of the pan. Cut 4 small steam holes on the top of the dough. Bake until the pastry has browned and crisped, about 20 minutes.
Unmold the tart onto a serving dish (so the pastry is on the bottom), and serve warm or cold with whipped cream or vanilla ice cream, as desired.
Photo: Tarte Tatin Recipe
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 10 reviews
By silverstuff182
on December 06, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
If you use a cast iron pan be very careful to take it off the heat as soon as the carmelization starts (light brown Sure wish the recipe writer had explained.
Use tart apples like Jonathan or Jazz. Use another whole cup of sugar. Bake at 350. Unmold as soon as you can handle pan and serving dish with gloves.
By annabf36
Michigan
on October 06, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This pie looks phenomenal and tastes even better!
By mike_h8989_402837
los angeles, CA
on July 26, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is the only recipe that tells you to do what is obvious after you know - baste the apples with the caramel while they are cooking so you get even colouration and well caramelized apples [and will some of you, including some professionals, PLEASE stop calling caramel "carmel".] She also is the only one on here who includes the addition of lemon zest - another obvious improvement. I thought of it, why couldn't they.
Read all 10 reviews