Tarte Tatin

Ingredients

• Basic pastry dough, chilled
• 1/4 cup (60 gr.) unsalted butter, cut into 4 pieces
• 3/4 cup (160 gr.) sugar
• 5 Golden Delicious apples, 1 kg. total weight
• Vanilla icecream for serving (optional)

Directions

1. Lightly dust a work surface and a rolling pin with flour. Roll out the chilled dough into a 30cm. round, a scant 6mm. thick. Lift and turn the dough several times as you roll to prevent sticking, and dust the surface and the rolling pin with additional flour as needed. Use a dough scraper or icing spatula to loosen the pastry if it sticks. Trim the dough into a 28cm. round. Slide a rimless baking sheet under the dough, cover with plastic, and refrigerate until needed.

2. Preheat the oven to 190Cand select a 25cm. stright-sided, ovenproof frying pan, preferably cast iron. Place it over medium heat and heat the butter. When it melts, sprinkle the sugar evenly over the butter and continue cooking until the sugar melts and turns amber-coloured, about 3-4 minutes. Shake and swirl the pan frequently to redistribute the sugar for even melting and caramelization.

3. Arrange the apples, core side up, in the caramel in a snug, even layer. Raise the heat to medium-high and cook until the apples are just tender, about 15 minutes. The caramel will bubble up around the apples. Remove the pan from the heat.

4. Uncover the pastry round. When the bubbling has subsided, slide both hands under the pastry round and carefully place it on top of the apples, tucking in the edges and being careful not to burn your fingers. Bake until the crust is golden brown, about 30 minutes.

5. Let cool on a rack for 5 minutes. Place a large flat serving plate upside down on top of the pan and invert the pan and plate together. Lift off the pan. Slice and serve warm vanilla icrecream, if desired.

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