Apple Tarte Tatin
The wonderful thing about an upside-down dessert is that they are never too dry. Enjoy the caramelized flavours of this traditional apple dessert à la mode with vanilla ice cream.
Ingredients
For the Crust:
- 1 cup Flour
- 2 tbsp Granulated Sugar
- 6 tbsp Chilled Unsalted Butter preferably French
- 1 Egg Yolk egg white reserved
- 2 tbsp Ice Water
For the Filling:
- 7 medium Gala Apples or any good tart-sweet baking apple
- 8 tbsp Unsalted Butter preferably French
- 1/2 cup Granulated Sugar
Instructions
- Place the flour and sugar in the bowl of a food processor. Pulse once to mix. Add the chilled butter, cut into 12 pieces, and pulse quickly ten (10) times. Add the egg yolk and ice water; pulse quickly three times, then give approximately 20 long pulses until it begins to form a dough. Remove the mixture from the processor and place it on a floured board. Bring it together into a disk, wrap it in plastic, and chill for 30 minutes.
- Meanwhile, place the sugar in a 10-inch cast-iron skillet over medium heat. Add the butter and allow to cook, stirring occasionally, until the colour is a medium caramel. (About 10 minutes.)
- While the caramel is cooking, peel, core, and quarter the apples. When the amber colour is achieved, remove the skillet from the heat. Add apple quarters, toss them to coat, and put back on medium-low heat for 10 minutes, stirring occasionally. Turn off the heat.
- Preheat oven to 400°F (200°C).
- Remove about half of the quarters from the skillet and place them in a bowl. Start arranging the remaining quarters tightly in the skillet in concentric circles, rounded side down, taking additional quarters from the bowl, as needed.
- You will most likely have leftover quarters in the bowl. Chop these remaining quarters and put them on top of the apples in the skillet. Set aside to cool slightly.
- Roll the dough into an 11-inch round, and place on top of the apples and caramel. Tuck the edges inside and down a bit among the outer part of the apples. Whisk the egg white and use it to brush the pastry lightly. Make a small slit in the middle to allow steam to escape.
- Bake for 40 minutes, or until golden brown on top. Allow the tart to cool for five minutes before turning upside down onto a platter.
- Serve warm or room temperature with vanilla ice cream.
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