Salted Caramel Apple Tart Tatin
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
56
Spice
43
Sweetness
53
Sourness
46
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
SugarDirections:
1
Top the apples with the pastry round, pressing down and tucking in the edges
2
Position the oven rack in the top third of the oven and preheat to 425 degrees F
3
Spray an 8 by 3-inch round cake pan with nonstick spray
4
Combine the sugar and 6 tablespoons water in a heavy medium saucepan
5
Stir over medium heat until the sugar dissolves
6
You will not stir the sugar after this point
7
Increase the heat and bring to a boil
8
Do not stir
9
Cook until the syrup is a deep amber color, 8 to 10 minutes
10
Remove the pan from the heat
11
Carefully add the butter (the caramel will bubble vigorously)
12
Stir to blend, then add the flaked sea salt
13
Pour the caramel into the prepared cake pan
14
Let cool 5 minutes
15
Peel, quarter and core the apples
16
Cut into 1/2-inch thick slices
17
You don't want to cut the slices too thin because they will fall apart or break down when cooked - the 1/2-inch slices will hold their shape
18
Fill a large bowl with water and add the lemon juice
19
Place the apple slices in the acidulated water and set aside
20
This will keep the apples white
21
Place the cake pan over a stovetop burner, but don't turn the burner on
22
Lay 2 apple slices in the center of the pan on top of the caramel
23
Arrange the remaining apple slices in a circle, overlapping one another so that the end result looks similar to a rose
24
While layering, occasionally press down on the apples to make sure they all fit into the pan
25
If the caramel starts to set, turn the heat on very low to help loosen it up
26
With an oven mitt (the pan may be hot), pop the pan into the oven
27
Bake until the apples are tender and the caramel bubbles thickly, about 1 1/2 hours
28
Meanwhile, unfold the pastry sheet on a lightly floured work surface
29
Using a clean 9-inch round cake pan bottom as an aid, trace and cut out a 9-inch round from the pastry
30
Remove the pan from the oven
31
Pierce or dock the pastry all over with a fork
32
Return the pan to the oven and bake until the pastry is golden, about 25 minutes
33
Remove from the oven and cool the tart completely in the pan
34
Invert a platter or cake stand over the cake pan
35
Hold the platter and the pan and invert
36
The tart will fall out onto the platter
37
If the tart does not cooperate, run the edge with a knife and place over medium heat until slightly warmed, then invert the pan onto the platter
38
Cut into wedges and serve with vanilla ice cream, if desired