The Enchanted Flip: Mastering the Art of Tarte Tatin

Ingredients

For the Caramel:

• 1 cup (200g) granulated sugar
• 6 tablespoons (85g) unsalted butter
• 1/4 cup (60ml) heavy cream
• Pinch of salt

For the Apples:

• 6-8 medium-sized apples (such as Granny Smith or Honeycrisp), peeled, cored, and halved
• 2 tablespoons (30g) unsalted butter
• 1/4 cup (50g) granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

For the Pastry:

• 1 1/4 cups (160g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cut into small cubes
• 1/4 cup (50g) granulated sugar
• 1 large egg yolk
• 1-2 tablespoons cold water, as needed

Preparing the Caramel

1. Cook the Sugar: In a medium, heavy-bottomed saucepan, place the granulated sugar over medium heat. Allow the sugar to melt without stirring. Once the edges begin to melt, gently swirl the pan to encourage even melting. Continue until the sugar turns a deep amber color. This process should take about 10 minutes.
2. Add Butter and Cream: Carefully add the butter to the caramel, whisking constantly. Be cautious as the mixture will bubble vigorously. Once the butter has melted and combined with the caramel, slowly pour in the heavy cream while whisking. Continue to cook for another 2 minutes until the mixture is smooth. Remove from heat and stir in a pinch of salt. Set aside to cool slightly.

Preparing the Apples

1. Sauté the Apples: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the apple halves, cut side down. Sprinkle the granulated sugar, cinnamon, and nutmeg over the apples. Cook for about 10 minutes, or until the apples start to soften and caramelize on the cut side. Remove from heat.
2. Arrange the Apples: Preheat your oven to 375°F (190°C). In a 9 or 10-inch (23-25 cm) ovenproof skillet, pour the caramel sauce evenly across the bottom. Arrange the sautéed apple halves on top of the caramel, placing them cut side up. Ensure the apples are snugly packed.

Making the Pastry

1. Prepare the Dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the sugar. Add the egg yolk and mix until the dough begins to come together. If needed, add cold water a tablespoon at a time until the dough forms.
2. Roll Out and Cover: On a lightly floured surface, roll out the dough into a circle slightly larger than your skillet. Gently place the dough over the arranged apples, tucking the edges down the sides of the skillet. Prick the center of the dough with a fork to allow steam to escape.

Baking and Serving

1. Bake the Tart: Transfer the skillet to the preheated oven. Bake for 30-35 minutes, or until the pastry is golden brown and crisp.
2. Cool and Flip: Allow the tart to cool in the skillet for about 10 minutes. Carefully run a knife around the edges to loosen the pastry. Place a large plate over the skillet and flip the skillet quickly but gently to invert the tart onto the plate. Be cautious as the caramel will be hot.
3. Serve: Serve the Tarte Tatin warm or at room temperature. It pairs wonderfully with a dollop of crème fraîche or a scoop of vanilla ice cream.

This Tarte Tatin is not just a dessert but a celebration of flavors and textures. The rich caramel pairs perfectly with the tender apples, all encased in a crisp pastry shell. Each bite delivers a delightful combination of sweet and buttery notes, making it a memorable treat for any occasion.

Disclaimer: The recipes shared on this blog are intended for informational and entertainment purposes only. We do our best to ensure accuracy, but ingredient and preparation variations can alter results. Please use caution and consult a medical professional if you have dietary restrictions or health concerns. The blog and its authors are not liable for any adverse effects or consequences resulting from the use of the recipes provided. Always prioritize your health and safety when cooking.