Tarte Tatin

Ingredients

• 14 oz thawed puff pastry (1 package; use 1 sheet)
• 3 qt boiling water (For soaking the apples)
• 8 Pink Lady or Granny Smith apples (Medium-large; about 3 pounds. Peel, core, and quarter)
• 3 tsp apple cider vinegar (Divided; 1 1/2 teaspoons for the apples and 1 1/2 teaspoons for the caramel)
• 1 cup granulated sugar (Divided into two 1/2-cup portions)
• 8 tbsp unsalted butter (Cubed)
• 1 tsp vanilla extract
• flaky sea salt (For garnish)
• crème fraîche or whipped cream (Optional, for serving; estimated 120 g if used)

Steps

1. 1

   Adjust the oven rack to the lower-middle position and place a rimmed baking sheet on it to catch drips during baking. Preheat the oven to 400°F (205°C).

2. 2

   On a well-floured work surface, roll the thawed puff pastry into a circle roughly 11 inches in diameter.

3. 3

   Prick the pastry all over with a fork or docking tool. Place it on a parchment-lined rimmed baking sheet, loosely cover it with plastic wrap, and refrigerate it while preparing the filling.

4. 4

   Peel, core, and quarter the apples. Place them in a large bowl.

5. 5

   Toss the apples with 1 1/2 teaspoons of the apple cider vinegar.

6. 6

   Pour the boiling water over the apples, cover the bowl, and let them stand at room temperature for 10 minutes.

7. 7

   Using a slotted spoon, transfer the apples to a rimmed baking sheet fitted with a cooling rack. Let them stand until cool, about 10 minutes, then pat them dry with paper towels if needed.

8. 8

   Set a 10-inch stainless-steel or nonstick skillet over medium heat. Add 1/2 cup of the granulated sugar and melt it until it begins to melt and caramelize.

9. 9

   Add the remaining 1/2 cup granulated sugar. Stir with a clean, dry silicone spatula until all the sugar dissolves and becomes amber, 3 to 5 minutes.

10. 10

    Whisk in the cubed butter, vanilla extract, and remaining 1 1/2 teaspoons apple cider vinegar. Cook, whisking constantly, until the caramel bubbles, thickens slightly, and turns the color of butterscotch, about 3 minutes. The caramel may spit and appear to seize, but continue cooking until the sugars melt and loosen.

11. 11

    Remove the skillet from the heat. Using tongs and working with one apple quarter at a time, dip each piece into the caramel, turning it to coat all over. Arrange the pieces rounded-side down in a ring around the circumference of the skillet.

12. 12

    Build a second ring of apple quarters directly on top of the first, positioning the pieces to fill the spaces between the apples in the first ring.

13. 13

    Dip the remaining apple quarters in the caramel, turning them to coat, and fill the center hole with two layers of apple quarters, all rounded-side down. A couple of quarters may not fit. Gently press down with a silicone spatula so the apples on the bottom layer contact the caramel.

14. 14

    Return the skillet to medium heat and bring the caramel to a simmer. Reduce the heat to low and cook until the caramel has darkened slightly and bubbles around the edges, and the bottom apples are just beginning to become tender while retaining their shape, about 5 minutes.

15. 15

    Remove the chilled pastry from the refrigerator and place it over the apples. Tuck the pastry edges down around the fruit, then gently press the pastry to flatten the apples underneath as much as possible.

16. 16

    Transfer the skillet to the oven and bake until the pastry is golden and the apples are bubbling around the sides, 20 to 25 minutes.

17. 17

    Remove the skillet from the oven and cool for 1 to 2 hours, until it is still slightly warm but cool enough to touch. Do not let the pan cool completely, or the caramel may thicken and prevent the tart from releasing.

18. 18

    Cover the skillet with a large dinner plate or platter. Carefully and quickly invert the tart, then remove the skillet.

19. 19

    Garnish with flaky sea salt and serve with a dollop of crème fraîche or whipped cream, if desired.

Notes

Keep the puff pastry cold until ready to cover the apples so it retains its structure and puffs into crisp, flaky layers. The caramel can spit while the butter, vanilla, and vinegar are whisked in. The source emphasizes using tart apples and not adding salt to the filling; flaky salt is used only as a garnish. The pan should remain slightly warm when inverted so the caramel does not set too firmly.

Nutrition per serving

• dessert
• French
• baked
• fruit dessert
• vegetarian
• make-ahead
• holiday
• pastry