Tarte Tatin
Firm apples caramelized in butter and sugar directly in the pan, then topped with pastry, baked, and flipped — a Sologne specialty with a debated accidental-invention story at the Hotel Tatin, traditionally made with a short pastry crust, not puff.
Vegetarian
⚠ Contains: Dairy, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 6 firm tart apples, peeled, halved, and cored
- 1/2 cup butter
- 3/4 cup sugar
- 1 disc pate brisee (short pastry), chilled
Steps
- Melt the butter in a heavy, ovenproof skillet, then sprinkle in the sugar and cook over medium heat until it turns a deep amber caramel.
- Arrange the apple halves tightly in the caramel, cut-side up, packing them in closely.
- Cook on the stovetop for 15-20 minutes, until the apples soften and release some juice into the caramel.
- Roll the pastry out into a circle slightly larger than the skillet and drape it over the apples, tucking the edges down inside the pan.
- Bake at 375F for 25-30 minutes, until the pastry is deep golden.
- Let cool for 10 minutes, then invert onto a serving plate, letting the caramelized apples fall on top.