Bake: Tarte Tatin

Tarte Tatin is basically an upside down apple pie.  It supposedly was invented at the Hotel Tatin: one of the Tatin sisters got distracted by conversation with a guest and forgot to make dessert; she tossed some apples in a pan with butter and sugar then threw some pastry dough on top; to make it more appealing she flipped it over; the guests loved it and the rest is history.*

The pastry dough I used in this recipe is my mom's.  It's simple but tasty.



Tarte Tatin
Prep Time: 10 minutes
Total Time: 1 hour (mostly unattended)
Yield: 8 slices

1 c flour
1 tsp salt
1 c sugar, plus 0.5 tbsp
pinch of cinnamon
0.33 c shortening
5 tbsp water (approx)
10 tbsp butter, preferably Plugra
3.5 golden delicious apples, peeled, cored, and halved
1 egg, lightly beaten

(1) Preheat the oven to 425 degrees
(2) Combine flour, 0.5 tbsp sugar, cinnamon, and salt in a medium bowl

(3) Cut in shortening

(4) Add water 1 tbsp at a time until the dough forms

(5) Cover dough in plastic wrap and refrigerate

(6) Melt butter in an ovenproof 10" skillet

(7) Add sugar and stir to evenly distribute

(8) Arrange the apple halves, cored side up, in a tight circle in the pan, with one in the center as well

(9) Cook apples over medium-high heat for 15-20 until a golden caramel forms

(10) Remove from heat

(11) Remove dough from refrigerator, place on a floured work surface

(12) Roll dough into a circle with a diameter slightly larger than the pan

(13) Carefully set the pastry dough on top of the apples, tucking the edges inside the pan

(14) Brush with beaten egg

(15) Bake for 20 minutes, until the crust is crisp and golden brown

(16) Let cool for about 10 minutes
(17) Flip the tarte onto a plate

(18) Serve with vanilla ice cream and/or fresh whipped cream

Notes:  When flipping the tarte, do it quickly and with conviction.  Make sure your skillet is ovenproof to 425 degrees - most are only rated to 350 degrees.

*This story was obtained from the Hotel Tatin website, as translated by Google