The Tarte Tatin may be made ahead as it is just as delicious served at room temperature, or hot out of the oven.
Degree of Difficulty
1/2juiceof a whole lemon
12Granny Smith applesor other firm crisp apples
1sheetpuff pastry or pie pastry (store bought)
Gather all ingredients before starting recipe.
Pre heat oven to 350°
Add sugar and lemon juice to a medium sized oven proof frying pan or cast iron skillet and heat over medium high heat. Cook, stirring and swirling often, until the sugar melts and becomes golden brown, about 12 to 15 minutes, remove skillet from heat.
Peel, core an halve apples.
Begin by arranging the apple halves in a circular pattern around the border of the skillet standing them on core ends. Fill the center part of the skillet with a smaller circle of the apples. Fill any gaps with the smaller top and bottom pieces. It's better to crowd the pan as the fruit will shrink when it cooks.
Place the skillet back on the stove top on a fairly high heat until the fruit starts to become tender and soaks up the caramel at the bottom, about 12 to 15 minutes. Remove from heat again and rotate each apple piece halfway so the tops of the fruit are now sitting in the caramel on the bottom. Return skillet to the heat and cook for an additional 5 to 8 minutes, remove skillet from heat.
Roll puff pastry dough on a lightly floured board so it's larger than the skillet by 1 inch. Tuck the dough edges loosely inside the skillet so it covers the fruit.
Place skillet on an aluminum lined baking sheet in a pre-heated oven and bake until the tarte is bubbly around the edges and the pastry has turned golden brown, 25-30 minutes.
Remove and cool for about 10 minutes. Using a plate that has a rim (a pie plate would be good) and that is slightly larger than the skillet, place the plate on top of skillet, and invert the skillet onto the plate. Cut the tarte into wedges and top with a scoop vanilla ice cream.