Apple Tarte Tatin

Apple Tarte Tatin

Ingredients:

For the Filling:

  • 6-8 apples, peeled and sliced
  • 1/3 Cup sugar
  • Water
  • 1 T butter

For the Crust:

  • 1 1/4 cup All Purpose Flour
  • 3/4 Spelt Flour
  • 2/3 Cup Lard
  • 1/4 Cup Powdered Sugar
  • Pinch of Salt
  • Water

Stock Up on Produce with a MilkRun Large Produce Box

Instructions:

For the Crust:

Mix flour, sugar, salt, and lard by hand adding water as need until it is crumbly but when you squeeze it together it holds its form. Then, form the dough into a ball and wrap in plastic wrap and refrigerate over night.

For the Filling:

In a 9” sauté pan mix sugar with enough water to turn it into a wet sand consistency.

Cook over medium heat wiping the sides of the pan with a pastry brush dipped in water to ensure no crystallization along the sides of the pan.

When the sugar water mixture has turned to a nice dark amber caramel take it off the heat and add the butter.

Swirl the pan to incorporate.

Arrange the apples nice and neat in the pan, rounded side down. Make sure it looks nice and full because this will eventually be the presentation side.

To Assemble:

Preheat the oven to 350 degrees.

Roll out dough on a floured surface to a nice pretty round piece that is about a 1/4in thick.

Drape over the pan and cut away the excess. Tuck in the sides and send it into the oven for about 30-35 min or until it is nice and golden brown.

When it is ready, hold a plate covering the pan and flip it upside down.

Leave a comment