A cast iron skillet is the best pan for cooking this luscious dessert. Because its a great heat inductor, the apples will caramelize beautifully. Fuji and Granny Smiths are the only apples that will work beautifully here. They're firm enough and crisp enough to hold their shape. Yield is 6 servings.
Directions for: Christine's Apple Tarte Tatin
Ingredients
Pate Brisee2 cup flour
tsp salt
2 tsp sugar
cup cold butter, cut into little cubes
cup plus 2 tablespoon cold water
Tartecup unsalted butter, softened
cup sugar
11 Fuji apple, peeled, cored, cut in half, lengthwise
Directions
Pate Brisee1. Combine the dry ingredients in a food processor. Pulse to mix.
2. Add butter and pulse several times until mixture resembles coarse meal.
3. Add the cold water and pulse just until mixture comes together.
4. Turn out onto a counter and form into a disc.
5. Cover with plastic wrap and chill for 30 minutes.
6. Roll pastry into a 10-inch round on a floured work surface with a floured rolling pin.
7. Brush off excess flour.
8. Transfer round to a baking sheet lined with parchment paper and chill.
Tarte1. Preheat oven to 425 degrees F.
2. Butter a well-seasoned, ovenproof 10-inch cast iron skillet and pour sugar evenly over bottom.
3. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles.
4. Cook apples on medium-high heat 20 to 25 minutes or until juices are deep golden and bubbling.
5. Put skillet in middle of oven over a baking pan lined with foil to catch any drips.
6. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
7. Continue baking tart 20 to 25 minutes or until pastry is golden brown.
8. Cool on a rack for 10 to 15 minutes.
9. Just before serving, place a platter over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Be careful because the pan is really hot.
10. Serve right away.
See more: Fruit, Dessert, Vegetarian