Simple Tarte Tatin
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 312
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 38
- Dietary Fiber
- 3
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 37
- Sodium
- 144
- Total: 2 hr 20 min (includes chilling and cooling times)
- Active: 30 min
Ingredients
1/2 cup sugar
1 vanilla bean, split lengthwise and seeds scraped
1 stick (8 tablespoons) unsalted butter
10 to 12 small pink lady apples or other high-acid, firm apples (each about 2 inches in diameter), peeled, cored and halved
All-purpose flour, for dusting
1/2 batch Pie Dough (1 crust), recipe follows, chilled
Whipped cream, for serving
Pie Dough:
2 1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon kosher salt
2 sticks (8 ounces) unsalted butter, cubed and chilled
1/2 cup ice water
Directions
- Preheat the oven to 400 degrees F.
- Stir together the sugar and vanilla bean seeds in a small bowl. Using your hands, press the butter as evenly as you can into a 10-inch ovenproof skillet and sprinkle the vanilla sugar on top.
- Arrange the apple halves standing upright, with the rounded sides facing outward, in a tight concentric circle around the skillet. Repeat until the skillet is completely filled.
- Place the skillet over medium heat and cook until a golden brown caramel forms, 20 to 30 minutes. It's ok if the caramel is a little patchy. Remove the skillet from the heat and let cool for a few minutes.
- Meanwhile, roll the pie dough 1/8 inch thick on a lightly floured work surface. Roll onto a rolling pin then unroll it over the skillet. Carefully tuck any overhanging dough inside the skillet.
- Bake until the apples are bubbling and the crust is golden brown, about 20 minutes. Let cool to room temperature, then carefully flip onto a serving dish. Cut the tarte tatin into wedges and serve with whipped cream.
Pie Dough:
- Combine the flour, sugar, salt and butter in a food processor. Pulse until the chunks of butter are broken down to the size of peas and the flour feels like wet sand.
- Add 1/4 cup of the ice water and process until the dough comes together easily. If the dough immediately clumps apart, pulse in 2 more tablespoons of ice water at a time. Remember, you can always add more water but not more flour, so be careful not to add too much water at once.
- Divide the dough in half and shape each into a ball. Loosely wrap each ball in plastic wrap and flatten the dough into a disk about 1 inch thick. Refrigerate for at least 30 minutes and up to overnight.