Apple Tarte Tatin
This is somehow a combination of caramel apple and apple pie…the slices of apples are covered with caramel and layer on a buttery, tender and flaky crust…absolutely yum!
– Have you ever tried apple tarte tatin?
Well, this is my very first time and I already can tell you that this is my favorite apple dessert…if you like caramel apple and apple pie you just landed on the right recipe.
– What is apple tarte tatin?
Apparently is a French version of apple pie…it is mainly an upside-down tart baked in skillet. You have one layer of crust topped with caramelized apple.
– How easy is to bake an apple tarte tatin?
In my opinion, is much easier than apple pie, since you just need one layer of crust…make the caramel in the skillet, layer the sliced apples (or halves) and top with the crust just before taking to the oven.
Once baked, just make sure to be careful…flip the skillet on a serving plate and voila…done! Delicious as it is or with vanilla ice cream, which I did not have…sniff sniff…but will make sure to have some next time around.
– Are you ready to try this out?
- 50 g butter
- 20 g sugar
- ¼ teaspoon salt
- 120 g all-purpose flour
- 20 g almond flour
- 1 large egg
- 2 large apples, peeled and sliced into 8 slices each
- ¼ cup sugar
- 2 tablespoons butter
- 1 pinch salt
- ½ teaspoon vanilla extract
- 1 tablespoon Bourbon
In a bowl, add the cold butter, sugar, flour, almond flour, salt and using a pastry blender cut the butter into the flour until the texture resemble coarse cornmeal with butter pieces just like small peas.
Add the egg and mix with a fork just until the dough pulls together.
Wrap the dough in a plastic wrap and place in the refrigerator for 30 minutes.
Preheat the oven to 375oF if using convection oven or to 400oF for regular oven.
In the meantime, place the sugar in an oven proof skillet or cast-iron pan (about 8 inches or 20 cm) and turn the heat to medium high. Watch carefully as the sugar can burn very fast. Once the sugar turns to light brown swirl the pan carefully until the sugar turns amber brown.
Remove the pan from the heat and add the butter. Once the butter melts, add the vanilla extract and Bourbon. Swirl gently and place the slice of apple, arranging them neatly. Place the pan back to the stove and cook for 2-3 minutes. Turn the apples one by one carefully and cook for another 3 minutes.
Remove the skillet from the heat.
Lightly flour the work surface and the dough, then flatten the disk rolling pin by gently tapping the dough a few times from the middle to the top and bottom. Lift the dough and give it a quarter turn. Lightly dust the top of the dough with flour if necessary or the rolling pin, then roll out into a round at approximately 9 inches in diameter.
Place the crust on top of the apples and tuck the pastry inside the skillet.
Bake for 15-20 minutes, until the crust is golden brown.
Let it cool for 5-10 minutes, invert the pan on top of a plate.
Serve warm or room temperature.
– Looking for easy desserts recipe? Ty these out…
Did you know that apples contain pectin? Pectin is used in the making of jam as a thickening agent. Moreover, pectin is a dietary soluble fiber which can help lower cholesterol.