Apple Tart Tatin
A la mode
Difficulty: Medium | Time: 45min | Yields: 1 8” tart
This delicious French dessert is one of my favs and would be a fun swap for your traditional apple pie this Thanksgiving. Who wouldn’t love warm, flaky pastry, topped with caramelized apples and smooth vanilla ice cream to complete their Thanksgiving feast? I certainly wouldn’t complain…
Ingredients
For the caramelized apples:
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3 tablespoons butter, softened
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3/4 cup sugar
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2 large apples(*1) - peeled, cored, and cut into eighths
For the pastry crust:
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1 sheet of frozen, store-bought pastry, thawed but still cold
For the ice cream (optional):
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Vanilla ice cream
Diretions:
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Preheat the oven to 425 degree F.
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Trim your pastry sheet to the size of an 8” iron skillet. Set aside in the fridge.
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Spread the softened butter evenly into the bottom of the 8” cast iron skillet.
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Sprinkle the sugar evenly over the butter.
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Place the apple slices on top of the sugar. Start by placing one slice in the center and then arranging the rest of the slices fanning out from the center. Make sure the rounded sides of the slices are facing down. Feel free to trim any of the apple slices, as needed, to make everything fit.
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Place the skillet over medium-high heat. The butter and sugar will melt, dissolve and start to caramelize. Watch the caramel bubble around the edges of the apples. When you notice the caramel browning, remove from heat. This will take about 8-10 minutes.
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Remove the trimmed pastry sheet from the fridge and place over the caramelized apples. Tuck the edges of the pastry around the apples and poke a few holes on the top to let out steam.
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Place this in the preheated oven for about 20 minutes, or until the pastry is a nice and golden brown.
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Remove from the oven and allow to cool for about 5-10 minutes. Hold a serving dish over the skillet, and carefully invert the skillet to release the tart onto the serving dish. If any apples got stuck, simply pick them off the skillet and place them onto the tart.
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Top with vanilla ice cream (optional), and serve warm. Enjoy!
Notes:
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I used one granny smith apple and one honey crisp. Golden delicious apples would also be delicious!
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