Vanilla Bean Tarte Tatin
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
52
Spice
60
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Preheat oven to 425°
2
Cut apples as close to core as possible into three lobes; set aside
3
Scatter half of sugar in a heavy 9" skillet and scrape in vanilla seeds; discard pod
4
Cook over medium heat, stirring occasionally, until sugar is melted and starting to caramelize, 6–8 minutes (if using a cast-iron skillet, test the color of the caramel by spooning some onto a white plate
5
It should be pale amber)
6
Add remaining sugar and cook until all sugar is dissolved and has taken on a deep amber color
7
Stir in butter, vinegar, and salt
8
Place apples cut side down in skillet and cook until they start giving up some of their juices and shrink slightly, 5–8 minutes
9
Carefully turn apples over and scoot them together so they overlap slightly
10
(The apples will shrink more as they bake, so they need to be tightly packed from the beginning
11
) Remove from heat
12
Gently roll out puff pastry on a lightly floured work surface just to smooth out creases; cut into a round that will fit snugly and flush inside skillet
13
Drape puff pastry over apples and transfer skillet to oven
14
Bake until pastry is puffed and starting to brown in spots, 20–25 minutes
15
Reduce heat to 350° and bake until apples are tender and pastry is golden brown and cooked all the way through, 20–25 minutes longer
16
Let rest 5 minutes before inverting onto a platter
17
Preheat oven to 425°
18
Cut apples as close to core as possible into three lobes; set aside
19
Scatter half of sugar in a heavy 9" skillet and scrape in vanilla seeds; discard pod
20
Cook over medium heat, stirring occasionally, until sugar is melted and starting to caramelize, 6–8 minutes (if using a cast-iron skillet, test the color of the caramel by spooning some onto a white plate
21
It should be pale amber)
22
Add remaining sugar and cook until all sugar is dissolved and has taken on a deep amber color
23
Stir in butter, vinegar, and salt
24
Place apples cut side down in skillet and cook until they start giving up some of their juices and shrink slightly, 5–8 minutes
25
Carefully turn apples over and scoot them together so they overlap slightly
26
(The apples will shrink more as they bake, so they need to be tightly packed from the beginning
27
) Remove from heat
28
Gently roll out puff pastry on a lightly floured work surface just to smooth out creases; cut into a round that will fit snugly and flush inside skillet
29
Drape puff pastry over apples and transfer skillet to oven
30
Bake until pastry is puffed and starting to brown in spots, 20–25 minutes
31
Reduce heat to 350° and bake until apples are tender and pastry is golden brown and cooked all the way through, 20–25 minutes longer
32
Let rest 5 minutes before inverting onto a platter