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Apple Tart Tatin

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  Sugar 1 Cup (16 tbs)
  Water 3 Tablespoon
  Vanilla extract 1 Teaspoon
  Unsalted butter 2 Teaspoon, diced
  Golden apples 10 , peeled and quartered
  Refrigerated pie dough 7 1⁄2 Ounce (1 Package)

1 Combine the sugar, water, and vanilla in a 10 1/2-inch cast iron skillet; dot with the butter. Starting at the edge of the skillet, arrange the apples in concentric circles on the sugar mixture, filling in the center with any remaining apples.
2 Set the skillet over medium-low heat and cook the apples, basting occasionally, until the sugar dissolves, the apples are tender, and the syrup becomes golden, 55-60 minutes. Remove the skillet from the heat and let the apple filling cool 5 minutes.
3 Meanwhile, preheat the oven to 425°F. On a lightly floured surface, roll out the dough to a 12-inch circle. Place the dough over the filling. Carefully tuck the edge of the dough along the inside of the skillet. Transfer the skillet to the oven and bake until the crust is golden, 18-20 minutes.
4 Remove the skillet from the oven; let cool about 10 minutes. Invert a large platter on top of the skillet. Quickly turn the skillet upside down to unmold the tart.

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