Tart Tatin

Apple Tart Tatin
Makes 1 tart

I love this dish for one reason: it’s a show stopper. Flip and plate for a perfect “Ta-da!” But don’t worry, if it doesn’t flip perfectly, it pieces back together very easily, no one will be the wiser.

4 Granny Smith Apples, peeled, halved and cored
4 tablespoons butter
1/2 cup light brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1 pie dough, store bought or homemade
Whipped or ice cream, topping

Preheat oven to 425° F.  

Heat butter in a large oven-proof skillet. When melted add apples cut side down. Add sugar, salt and cinnamon and continue to cook until underside of apples is slightly browned. This should take 3-4 minutes, you’ll only want to cook until the apples start to shrink, they won’t need a ton of color. While apples are cooking, roll pie dough out into ¼” thick. Flip apples and remove from heat.

Place pie dough on top of the apples and tuck under, just so that it’s inside the pan (it doesn’t need to look super pretty, this will be the bottom of the tart). Place tart tatin the oven and bake 12-15 minutes or until crust is golden brown and you can see the sugar bubbling. 

To remove tart and allow it to cool for about 5 minutes. Place a flat plate, about the size of the skillet on top of the pie crust and using a dish towel or oven mitt, flip pan allowing the tart to fall to the plate. Piece together any apple bits that remain in the pan and serve hot or cold with whipped or ice cream.