I love trying a food for the first time. It’s one of my hobbies: making new recipes (so that I can eat them!). Especially desserts. I had always wanted to try making tarte tatin, so this was a fun project!
If you’re unfamiliar with tarte tatin, it’s essentially an upside-down apple tart with caramel.
I wanted to make mine as simple to prepare as possible, so I compared recipes and ended up borrowing ideas from a couple recipes (Julia Child and Martha Stewart!) to create my own recipe, which is both cooked on the stovetop and baked in the oven – in the same cast iron skillet. Enjoy!
What you need:
Ingredients for crust:
- 1 1/2 c. flour
- 1 1/2 T. sugar
- 1/8 t. salt
- 6 T. cold butter, cubed
- 2 T. + 1 t. cold shortening
- 3 T. – 4 1/2 T. cold water
Ingredients for filling:
- 3/4 c. sugar
- 3 T. water
- 4 T. unsalted butter, cubed
- 8 medium apples (Rome, Gala, McIntosh, Granny Smith, Cortland)
- 1 t. cinnamon (optional)
- 1/2 c. heavy cream
- 1/4 c. sour cream
- food processor
- measuring cups and spoons
- 9″ cast iron skillet and spatula
- large round platter with a rim
Time: 40 minutes prep (divided), 1-2 hours chilling, 20 minutes baking, 20 minutes cooling
Multiplying the recipe: No.
To make the crust: In the bowl of a food processor, place the flour, sugar, and salt. Pulse to combine. Working quickly, add the butter and shortening to the bowl and pulse a few times. The mixture should look like coarse crumbs and should have visible chunks of fat remaining. Slowly, add the water until the dough comes together, pulsing so as not to over-work the dough.
Place a piece of plastic wrap on the counter and turn the dough out onto it. Using the plastic wrap, press the dough down, just to finish bringing the dough together; shape into a disk. Wrap in the plastic wrap, place inside a plastic freezer bag, and chill (1 hour int the freezer, or 2 hours in the fridge, and up to 1 day).
To make the filling: In a 9″ cast iron skillet, place the sugar and water. Over medium-high heat, bring the mixture to a boil, stirring constantly. Lower the heat to medium and continue to cook until thickened. The mixture should be amber-colored. Stir in the butter (the mixture will foam).
Meanwhile, peel, halve, and core the apples. Place one half, rounded-side down, in the center of the skillet. Quarter the remaining apples and arrange them on their edges in the skillet around the half. There will be enough apples for a few layers of circles. Turn the heat to medium-low and cook the apples for 20 minutes. Do not allow the caramel to burn. If desired, sprinkle with cinnamon.
Preheat the oven to 375F. Roll out the pie crust to a 9″ circle. Place the circle of dough over the apples after the 20 minutes are done, and quickly trim the dough to fit the skillet. Place the skillet in the oven and bake for 20 minutes.
Remove the skillet from the oven and cool for 20 minutes. Invert onto a large, round, rimmed serving platter (you may need to encourage tatin to release from the pan with a spatula). Serve warm with a scoop of vanilla ice cream, or whip heavy whipping cream with sour cream and serve the tarte tatin with a dollop on top.