Tarte Tatin
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
57
Sourness
46
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Put oven rack in middle position and preheat oven to 375°F
2
Roll out pastry on a lightly floured surface with a lightly floured rolling pin into an 11-inch square
3
Trim off corners of pastry with a sharp knife to form an 11-inch round, then transfer to a baking sheet and prick all over with a fork
4
Chill until ready to use
5
Peel and core apples and cut each into 6 wedges
6
Stir together sugar and water with a fork in an ovenproof 12-inch heavy skillet, then cook over moderate heat, stirring occasionally and washing down any sugar crystals on side of skillet with pastry brush dipped in cold water, until sugar is melted and pale golden, 5 to 6 minutes
7
Continue cooking, without stirring, swirling skillet, until melted into a deep amber caramel, about 1 minute more
8
Remove from heat and whisk in vinegar and butter until incorporated (use caution; mixture will bubble and steam vigorously)
9
Arrange apple wedges, a cut side down, side by side, overlapping slightly, in caramel in skillet in even concentric circles and cook over moderately low heat, undisturbed, until apples are tender and caramel is thickened, 15 to 20 minutes
10
Drape pastry round over apples, tucking it around them
11
Transfer skillet to oven and bake tart until pastry is golden brown, about 30 minutes
12
Cool tart in skillet on a rack 15 minutes
13
Invert platter over skillet, and using pot holders to hold platter and skillet firmly together, invert tart onto platter
14
Replace any apples that may stick to skillet and pour any caramel remaining in skillet over apples
15
Serve warm, with scoops of chestnut ice cream and candied bacon
16
Put oven rack in middle position and preheat oven to 375°F
17
Roll out pastry on a lightly floured surface with a lightly floured rolling pin into an 11-inch square
18
Trim off corners of pastry with a sharp knife to form an 11-inch round, then transfer to a baking sheet and prick all over with a fork
19
Chill until ready to use
20
Peel and core apples and cut each into 6 wedges
21
Stir together sugar and water with a fork in an ovenproof 12-inch heavy skillet, then cook over moderate heat, stirring occasionally and washing down any sugar crystals on side of skillet with pastry brush dipped in cold water, until sugar is melted and pale golden, 5 to 6 minutes
22
Continue cooking, without stirring, swirling skillet, until melted into a deep amber caramel, about 1 minute more
23
Remove from heat and whisk in vinegar and butter until incorporated (use caution; mixture will bubble and steam vigorously)
24
Arrange apple wedges, a cut side down, side by side, overlapping slightly, in caramel in skillet in even concentric circles and cook over moderately low heat, undisturbed, until apples are tender and caramel is thickened, 15 to 20 minutes
25
Drape pastry round over apples, tucking it around them
26
Transfer skillet to oven and bake tart until pastry is golden brown, about 30 minutes
27
Cool tart in skillet on a rack 15 minutes
28
Invert platter over skillet, and using pot holders to hold platter and skillet firmly together, invert tart onto platter
29
Replace any apples that may stick to skillet and pour any caramel remaining in skillet over apples
30
Serve warm, with scoops of chestnut ice cream and candied bacon