Name: Tarte Tatin
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 serving(s)
Ingredients: 1/2 cup (125 ml) sugar; 2 tablespoons (30 ml) water; 2 tablespoons (30 ml) butter; 6 Cortland or Royal Gala apples, peeled, cored and quartered; 1 pie crust, 11-inch (28-cm) in diameter

Ingredients

1/2 cup (125 ml) sugar
2 tablespoons (30 ml) water
2 tablespoons (30 ml) butter
6 Cortland or Royal Gala apples, peeled, cored and quartered
1 pie crust, 11-inch (28-cm) in diameter

Preparation

With the rack in the middle position, preheat the oven to 200 °C (400 °F).
In a 25-cm (10-inch) cast iron skillet, bring the sugar, water and butter to a boil. Simmer over high heat until golden brown. Add the apples and stir to coat. Sauté for 2 to 3 minutes. Arrange the apples, core side up. Cover the apples with the pie crust, folding the dough inside the skillet. Bake for about 50 minutes or until the crust is golden brown. Let cool for 5 minutes. Flip onto a serving platter. Serve warm with vanilla ice cream.

Note from Ricardo

If you do not have a cast iron skillet, use an ovenproof nonstick skillet.

Tarte Tatin

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note