Tarte Tatin

By á-1033

Ingredients

• Dough:
• 5 small apples (Granny Smith, Braeburn or Cox)
• 4 Tablespoons butter
• 1/3 cup sugar
• 1 Madagascar vanilla bean
• 2 cups flour
• 1/4 tsp salt
• 1/2 cup butter
• 1 egg
• 1/4 cup water

Preparation

Step 1

Pastry Dough:
Combine the flour, salt and butter in a large bowl. Rub the flour and butter together between your fingers until most of the butter is incorporated and only pea-size pieces of butter remain. Add the egg and water to the flour mixture and mix until the dough comes together. Shape the dough into a ball. Refrigerate for at least 30 minutes. After 30 minutes, divide the dough in half. Roll one half of the dough into a circle that is almost 1/4 inch thick. Using a knife, cut the dough into a 7” diameter circle. *Extra half of dough can be frozen for later use or refrigerated for use within the next few days.

Tart:
Preheat oven to 375F. Apply a thick coat of butter to the bottom of a 6” aluminum cake pan, with at least 3” high sides. Slice the vanilla bean in half. Scrape the seeds and add them to the sugar. Rub sugar and vanilla bean seeds together to flavor the sugar. Sprinkle the sugar evenly on top of the butter. Peel and core the apples. Cut each of them into 8 vertical pieces. Arrange them in concentric circles inside the pan. Place the apples close together in a tight fit. Remember that the apples shrink during the cooking process. Cook the apples on stove for 30-45 minutess – medium to low heat, until the liquid released turns to light blond color. Take the pan off the heat and let it cool slightly. Carefully place the dough circle over the apples in the cake pan. Tuck the overhanging dough in around the fruits. Place the pan in the oven and bake for another 30-45 minutes until the dough is puffed, brown and firm. Cool the pan for few minutes (but not for too long or else the caramel will stick). Place a flat plate over the pan, flip it quickly and carefully. Let the Tatin cool down. Serve it slightly warm with vanilla bean ice-cream.