Apple Tarte Tatin - Tyler Florence

By á-46

Ingredients

• 1 Pie crust
• 1/2 stick unsalted butter
• 3/4 cup sugar
• 10 apples recommended: Granny Smiths
• 2 tablespoons sugar, for sprinkling

Details

Servings 1

Preparation

Step 1

Preheat oven to 400 degrees F.


Caramel Apple Filling: Cut the butter into little bits and scatter on a 10-inch baking dish. Shake the sugar over it and add 2 tablespoons of water to keep it from crystallizing. Caramelize the sugar by placing the dish on a medium heat.


Meanwhile, peel the apples, cut in 2 and remove the core. Cut them into 4 big pieces.


Once the butter and sugar have caramelized take the pan off the heat. Place the pieces of apple vertically on top of the caramel in the baking tin, taking care to fill the gaps with more pieces so they stick together in a solid mass. Sprinkle 2 tablespoons of sugar over the apples.


Put the dish back on a heat diffuser for 15 minutes at a medium heat until the caramel starts bubbling up through the apples.


Roll the pastry out and place over the apples folding it in at the edges. Make 3 or 4 holes with a knife and 1 in the middle to let steam out when baking.


Bake for 20 minutes and then let it rest for 15 minutes. It is important that you do this otherwise the apples will fall apart when you turn it over.


Take a dinner plate and put it over the baking tin. Turn it over. Slowly remove the baking tin.