Tart tatin is fun to say. Especially in a french accent. It’s also fun to eat. We’re planning to make this for New Year’s Eve dessert. This easy apple dessert is decadent, pretty, and easy to make.
Preheat the oven to 400.
In a 9″ cast iron pan over medium heat, add 2 tablespoons butter and 6 tablespoons brown sugar. Stir until the butter melts and the mixture starts to caramelize. Keep stirring (making sure not to let it burn), until the mixture turns golden and caramely. Remove from heat. This is what will make the tarte tatin special.
Take 3 or 4 large apples, cored and cut into quarters. Cut the quarters in half lengthwise, and place them face up in a circle around the edge of the pan, like the picture above. Place another circle of apples facing down. Wedge them in tight, because they’ll shrink when they cook. Cut other apple pieces to fit into any other spaces and really wedge them in there.
Fit a pre-made 9″ pie crust or puff pastry over the top of the tarte, and tuck the edges down the sides. Or, make this ridiculously simple pie crust, that’s our go-to favorite. (Just give yourself 30 minutes of lead time so it can cool in the fridge.)
Bake at 400 until the crust is brown – probably 30 to 40 minutes depending on your oven. Remove and set the pan on a rack to cool for a few minutes. Then put your serving dish over the top of the frying pan, and carefully (and quickly) invert the pan over the dish. (This resulted in a spray of caramel sauce in our kitchen, so clear valuables or be rather cautious.) If any apples stuck to the bottom of the pan, pluck them out and put them back in place. Serve just like this, or with ice cream or frozen yogurt.
- 2 T butter
- 6 T brown sugar
- 4 apples, sliced into 8 wedges each
- pie crust (frozen, or from this super simple recipe)
- The new vegetarian: pear, apple and goat’s cheese tarte tatin recipe (telegraph.co.uk)
- Pumpkin Apple Galette (seattlefoodshed.wordpress.com)
- Hot Glogg – A Delicious Scandinavian Drink (seattlefoodshed.wordpress.com)
- Gingerbread Cookies With Molasses (seattlefoodshed.wordpress.com)