A French classic that’s simply delicious, this beautiful Apple Tarte Tatin marries golden crisp puff pastry and sweet sticky caramelized apples to perfection. This upside down pastry is the ultimate fall dessert to showcase one of the season’s favorite flavors, and a very happy ending to any autumn harvest meal!
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 stick butter , cold, cut into 1/2-inch cubes
- 1/4 cup ice water
- 1 tablespoon vodka
- 1 stick butter
- 1 1/2 cups sugar
- 1 cinnamon stick
- 2 teaspoons vanilla
- 5 Granny Smith apples
First, prepare the crust. In a large mixing bowl, combine the flour and the salt. Add the cold cubed butter, and use your fingertips to mix it into the dry ingredients until it achieves a sandy texture. Slowly drizzle in the water and the vodka. Use a wooden spoon to combine with the dry ingredients. Form a ball, and place it in a plastic bag. Store in the refrigerator at least an hour.
Preheat the oven to 350 F.
In a tarte tatin pan, or 9-inch oven-safe skillet, heat the remaining butter and sugar over low heat. Add the cinnamon stick and vanilla. Stir to combine. Continue stirring occasionally, until the sugar and butter mixture starts to brown slightly.
Meanwhile, peel the apples and quarter and core them. Slice the apple quarters thinly lengthwise. Remove the cinnamon stick. Place the apple slices in spirals. As the apples cook, add more slices until all of them have been added.
Roll out the pie dough. If you’re using an oven-proof skillet or a tarte tatin pan, place the dough on top of the apples. If not, transfer the apples to a nine-inch pie dish, and then place the dough on top.
Bake on the bottom rack of the oven for 45 minutes to an hour, until the pastry is golden and crispy, and the apples are caramelized.
Cool 20 minutes in the pan before turning it out onto a serving dish.
Serve with crème fraiche or a scoop of vanilla ice cream.
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