Tarte Tatin

​Celebrate our podiversary like we did, with a Tarte Tatin! This celebrated French dessert is a delicious end to any meal. Bon Appétit!

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Crust

​Ingredients

• 1 ¼ c all purpose flour

• 1 ½ Tbs white sugar
• Pinch of salt
• ½ c cold butter, diced into small pieces
• 2-3 Tbs very cold water

Directions

• Mix flour, sugar, and salt in a medium sized bowl
• Add butter cubes. Using a pastry cutter, cut the butter into the flour mixture until you have it well incorporated and it resembles crumbs
• Add 2 Tbs very cold water and toss with a fork to form a dough. If the crumbs aren’t sticking together as you’d like, add 1 more Tbs of water
• Form it into a ball with your hands, then flatten into a disc
• Wrap well in plastic wrap and place in the refrigerator until needed. Dough needs to rest at least 30 minutes before using

Apples

Ingredients

• 10-12 cooking apples - I recommend Golden Delicious, Braeburn, Pippin, or my favorites Northern Spy
• ½ c butter - reasonably soft but not completely warm
• ¼ c white sugar plus 2 Tbs for sprinkling
• 8 inch round pan - metal or glass, with gently sloping sides that are 2 inches deep. A deep cake pan works well, but you can use a pie plate in a pinch

Directions

• Move the racks up in your oven, we are using the bottom rack, and preheat the oven to 400°F

• Rub the sides of your baking dish with the butter, then using the wrapper press it into the bottom of the pan to form an even covering. Smooth with the back of a spoon
• Sprinkle ¼ cup of sugar evenly over the butter
• Halve, core, and peel the apples
• Arrange the apples standing up in the pan on top of the butter and sugar. Fit in as many as possible. If you need to, quarter a couple to fill in some spots
• Put your pan of apples on the bottom rack in the oven and bake for 1 hour at 400°F, turning the pan a quarter turn halfway through
• About 15 minutes before your hour is up, get your pastry dough out. Flatten the disc and roll out about ¼ inch thick. Using another pan the same size as the one you are baking in, cut a circle from the dough
• At one hour, carefully remove the pan of apples from the oven and set it on your stove top
• Carefully lay your circle of dough over the baked apples, and working quickly using a butter knife, push the dough down around the edges of the apples evenly
• Poke 3 or 4 steam holes in the dough with a sharp knife and return the pan to the oven for 30 minutes
• Get a serving plate ready that is just larger than your pan. When the tart is done baking, remove it from the oven and run a knife around the edge to make sure nothing is sticking
• Put your plate over the pan and carefully invert the pan onto the plate by flipping it over. Using a sharp knife, carefully lift the pan from the plate (watch for steam!) and lift it off of the tart. Voila! Tarte Tatin!
• Serve warm by itself or with whipped cream or ice cream if desired. Serves 6

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