GATHER JOURNAL

Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Tarte Tatin

Desserts from Issue 2 – Fall / Winter 2013 – Traces

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



  • 1 (8 to 9 oz) sheet chilled puff pastry, thawed if frozen
  • 4 Tbsp unsalted butter
  • ½ cup sugar
  • 4 medium Golden Delicious or Gala apples, peeled, halved and cored

  • 1

    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.
  • 2

    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.
  • 3

    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.
  • 4

    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.