Apple Tart Tatin
Equipment
- Medium cast iron frying pan
- Stand mixer with paddle attachment
Ingredients
- ½ recipe Quick Puff Pastry
- 1 lemon, zested and juiced
- ½ cup granulated sugar
- 3 pounds apples
- 4 tablespoons unsalted butter
Instructions
- Prepare ½ recipe Quick Puff Pastry.
- In medium or large mixing bowl, mix together lemon juice, lemon zest, and sugar.
- One at a time, peel each apple. Cut each peeled apple in half. Remove core and extra peel.
- Cut each half in half again, and then cut into slices approx. ½ inch thick.
- Stir apple slices into lemon and sugar mixture. Let sit 30 minutes to 1 hour.
- Put butter in frying pan.
- Place colander in or over frying pan.
- Scrap apples and juices into colander. The mixture will exude about ½ cup of liquid.
- Place apples back in mixing bowl.
- Heat liquid and butter in frying pan over medium heat, stirring often, until butter is melted and liquid is bubbling.
- Continue cooking, stiring often, until liquid carmelizes, turning a light amber.
- Remove frying pan from heat.
- Add apples, heaping them in the middle.
- Preheat oven to 425° F.
- Return frying pan to stove and cover.
- Cook over medium head for 10 minutes.
- Uncover and continue cooking over high heat, basking constantly, until juices cook down and bubble thickly.
- Remove from heat.
- Roll puff pastry into circle slightly larger than frying pan.
- Place pastry on top of apples. Tuck in edges and cut 6 ventilation slits.
- Bake approx. 30 minutes, until pastry is golden brown.
- Let cool, then serve directly from pan.
Notes
Adapted from Rose Levy Beranbaum’s The Pie & Pastry Bible.