Tarte tatin is an upside down apple tart, but feel free to use other fruits like pears, peaches, apricots or even a mixture. Just like the classic apple pie, it is best served within minutes of baking topped with ice cream.
1 1/2 lbs. Firm Apples
2/3 cup Granulated Sugar
3 oz. Butter (room temperature)
Butter for baking dish
A little Lemon Juice
11/3 cup Flour
4 oz. Chilled Butter
1 tbsp. Granulated Sugar
Pinch of Salt
Prepare the crust by mixing salt, sugar and flour in a bowl.
Slice the butter into small chunks and combine with the flour mixture. Using your fingertips, mash the small slices of butter into the flour. Work with the batter until it becomes sand like.
With a spatula, form a well with the batter and pour in eggs. Mix well. Form a ball with the batter. On a floured surface, knead the ball for 10 seconds. Reshape into a ball then flatten with a rolling pin. Refrigerate the crust for 30 minutes.
Preheat oven at 400°F.
Peel the apples and slice. Soak them in lemon juice to avoid brownness and keep them looking fresh.
In a pot, combine sugar and 3 Tbsp of water. Under low heat, allow sugar to melt until it turns honey brown. Stir from time to time.
Add butter to the caramel and mix until it melts. Take the caramel and pour into a buttered pie dish.
Place apples in pie dish, so that they are squeezed tightly together. Do this as quickly as possible to avoid the caramel from turning hard. Bake for 40 – 45 minutes.
Take tatin out of oven, and let apples cool off a bit. Once cooled, place crust on top, tuck the edges into the dish, and bake for 30 minutes or until crust has browned.
Remove from oven and let cool. Then, place a serving dish on top of the tarte and carefully flip over, so that the apples are facing up.
Serve warm, with crème fraîche (or vanilla ice-cream) on the side.
Photo Courtesy Of: joyosity