Isn't she lovely? Tarte Tatin is the elegant apple dessert you need to make next.
- 1 sheet (10-oz) frozen puff pastry, thawed
- all-purpose flour, for rolling
- 9 to 10 small baking apples such as gala or honey crisp (about 3 lbs)
- ½ lemon, juice
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1 tsp. kosher salt, divided
- ½ c. granulated sugar, divided
- ¼ c. (½ stick) butter, cut into small pieces
- Preheat oven to 375º. Unfold puff pastry onto a lightly floured surface. Roll pastry to about an ⅛-inch thickness. Using a sharp knife, cut out an 11” circle from the pastry. Transfer to a parchment-lined baking sheet and refrigerate while you prep the apples.
- Prepare the apples: peel the apples and make a thin slice on the top and bottom to remove the stem and the butt end of each apple. Cut the apples in half then scoop out the core with a melon baller or teaspoon.
- Transfer the apples to a large bowl and toss with lemon juice, vanilla, cinnamon and ½ teaspoon of kosher salt. Add apples to a 10” heavy bottomed skillet and cover with foil. Bake until apples are just fork tender, 45 to 50 minutes.
- Carefully transfer the apples to a plate and wipe out the skillet. (The apples should have leached a decent amount of liquid, it can be reserved for another use – like over ice cream sauce! – or discarded.)
- Sprinkle ¼ cup of sugar over the bottom of the skillet then place it over medium low heat. Allow the sugar to melt ,without stirring, swirling skillet as needed to help it melt evenly. (Don’t stir. This could cause the sugar to crystalize.)
- As the sugar melts, sprinkle the remaining sugar over the melting sugar and allow it to melt, continuing to swirl the skillet as needed. Once all the sugar has dissolved, allow to cook, undisturbed, until you’ve achieved a light amber color. This whole process should take about 8 to 10 minutes.
- Slowly stir in the butter, a little bit at a time, then allow to cook until the mixture resembles caramel and moves around fluidly, about 3 minutes. Fold in the remaining salt.
- Carefully add the apples to the skillet, cut side up and continue to simmer until any bubbling has subsided, 5 to 6 minutes more.
- Drape the pastry over the apples and use a spoon to tuck the edges in over the apples. Using a small knife, make a few slices in the pastry to allow steam to escape.
- Transfer skillet to the oven and bake until the pastry is golden brown and any visual liquid appears syrupy, 55 minutes to 1 hour. Let cool for 5 minutes. Using oven mitts, carefully place a large plate over top of the skillet. Quickly invert the tarte onto the plate. Serve warm.