Amazing recipe for one of the best Tarte Tatin that you will ever try. This was one of the most popular recipes in USA in 2014 and once you try this magnification creation you will see why. Tarte Tatin is French dessert that is very similar with Apple Pie but is not the same, only four ingredients are needed in order to make this pie and probably you will guess, it is all about the apples.
6 to 8 large, firm-fleshed apples, preferably Braeburn, or mix of “Honeycrisp” and “Granny Smith”
6 tablespoons/80 grams salted butter, very soft
⅔ cup or 135 grams granulated or light brown sugar
1 sheet all-butter puff pastry, about 8 ounces (store-bought is fine)
One day before you cook the tart you need to prepare the apples: Slice off the bottom of your apples in order to have flat base. Peel and quarter the apples and remove the hard cores and seeds and don’t worry about being too neat. Then Transfer the apples to a bowl and refrigerate in a way that they are lightly covered, leave them for at least 1 day or up to 3 days. This is key step in preparation of your Tarte Tatin because it will reduces the amount of liquid in the tart and that is the trick here. You don’t need to worry when your apples turn brown, they will turn browned during the cooking anyway.
Preheat your oven to 375 degrees – 350 if using convection. Apply thick coat with butter on the bottom of a 10-inch heavy ovenproof skillet and sprinkle sugar evenly on top.
Place one piece of apple into a round disk and place it in the center of the skillet, place the remaining pieces in a way that each one is standing on its flat end so they for concentric circles around the button. Place the apple pieces together so that they support one another and so they look like the petals of a flower once done.
Roll out the puff pastry on a floured surface about 1/8-inch thick. By placing a blow upside-down on the pastry and then use sharp knife to cut out a circle with the same size as the top of the skillet you are using. Set the pastry circle over the apples and make sure to tuck the pastry around the apples with your hands.
On stovetop over medium heat place your skillet and cook until golden-brown juice begins to bubble around the edges of the skillet, if needed spoon out juices in order to remain leveled with pastry. Keep cooking no longer than 10 minutes until the juices are turning darker brown and smell caramelized.
Transfer and bake in your oven for 45 to 50 minutes, until puff pastry is browned and firm.
Let it cool five to ten minutes and then carefully turn out onto a serving plate. I recommend to serve the tart warm or when ready to serve, rewarm for 10-15 minutes. You can also cut in wedges and serve warm with vanilla ice cream or heavy cream.