Tarte Tatin
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
50
Spice
60
Sweetness
48
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Cider VinegarDirections:
1
Preheat the oven to 425°F
2
In a heavy-bottom 10-inch ovenproof or cast-iron skillet, stir together the 3/4 cup sugar and the vinegar
3
Scrape the vanilla seeds into the skillet (save the vanilla bean for another use)
4
Heat over medium heat, stirring until the sugar is thoroughly dissolved
5
Cook over medium heat, without stirring, for 5 minutes, or until the mixture is amber in color (like a brown paper bag)
6
Remove from the heat
7
Add 2 tablespoons of the butter and swirl until the butter has melted
8
Let cool for 10 minutes
9
Carefully arrange the apples over the sugar mixture in concentric circles, being careful not to touch the hot sugar mixture
10
Dot with the remaining 2 tablespoons butter
11
Place the puff pastry over the apples and tuck the sides down around the apples
12
Sprinkle the 1 tablespoon sugar over the dough
13
Bake for 25 minutes, or until the crust is golden brown and crisp and the pan juices are bubbling
14
Let cool in the pan for 10 minutes, then carefully invert onto a rimmed cake plate to serve
15
Preheat the oven to 425°F
16
In a heavy-bottom 10-inch ovenproof or cast-iron skillet, stir together the 3/4 cup sugar and the vinegar
17
Scrape the vanilla seeds into the skillet (save the vanilla bean for another use)
18
Heat over medium heat, stirring until the sugar is thoroughly dissolved
19
Cook over medium heat, without stirring, for 5 minutes, or until the mixture is amber in color (like a brown paper bag)
20
Remove from the heat
21
Add 2 tablespoons of the butter and swirl until the butter has melted
22
Let cool for 10 minutes
23
Carefully arrange the apples over the sugar mixture in concentric circles, being careful not to touch the hot sugar mixture
24
Dot with the remaining 2 tablespoons butter
25
Place the puff pastry over the apples and tuck the sides down around the apples
26
Sprinkle the 1 tablespoon sugar over the dough
27
Bake for 25 minutes, or until the crust is golden brown and crisp and the pan juices are bubbling
28
Let cool in the pan for 10 minutes, then carefully invert onto a rimmed cake plate to serve