The French classic, skillet cooked.Gather Journal Tarte Tatin
Popularized by the Tatin sisters in the early 20th century at their restaurant in Lamotte-Beuvron, and still a huge menu hit at Maxim’s in Paris, this inverted apple tart is timeless dessert fare. We baked our tarte tatin in a cast-iron pan nearly as old as the recipe itself to get it extra crispy and super-caramelized.
serves 6 to 8
Preheat oven to 425°F. On a lightly floured surface, set pastry on a piece of parchment or waxed paper and give it a gentle rolling if it’s been folded. Pastry should be about ¼-inch thick. Cut out an 8 or 8½-inch round using a lid or plate as a guide. Slide parchment onto a baking sheet and chill pastry while cooking apples.
Melt butter in a deep 9″ cast-iron skillet over medium heat. Stir in sugar. Arrange apples in a single layer with cored sides up. Cook until you have a thick, dark caramel around apples, about 20 minutes.
Invert pastry over apples using parchment to help flip it. Carefully tuck it into skillet cradling apples. Bake 30 minutes until crust is puffed and golden brown.
Cool 10 minutes. Gently run a rubber spatula around crust to release any caramelized edges. Place a large plate over skillet and carefully invert. Patch any apples that may have stuck to the pan. Serve warm with a dollop of vanilla ice cream or créme fraîche.