Apple Tarte Tatin

This is the easy recipe  for "Apple Pie in a Skillet".  Use crisp tart apples and don't overcook them.   



1 1/3 cups all-purpose flour, plus more for dusting work surface

1/2 cup contectioners sugar

1/2 teaspoon salt

8 tablesppons (1 stick) cold butter cut into 1/4 insch pieces

1 large egg, cold, beaten 



8 tablesppons (1 stick) butter

1/4 cup plus 1 tablespoon sugar

6 large Granny Smith apples, peeled, quartered and cored




Pulse flour, confectionsers sugar and salt in a food processor until combined.   Or mix as if making any pastry dough.  Scatter butter over dry ingredients, process until mixture resembles cornmeal (10 seconds or so). If using hands, just cut butter in pea size bits and mix with hands.  Turn mixture into medium bowl, add egg and stir with fork until little balls form.  Press balls together with back of fork, then gather dough into ball.  Wrap dough inplastic, then flatten it into 4 inch disk.  Refrigerate at least 30-minutes.  

2.  Unwrap dough and turn out onto well floured work surface.  Sprinkle with additional flour.  Starting from center of disk outward, roll dough into 12 inch circle, strewing flour underneath to prevent sticking. Heat oven to 360 degrees F.


Melt butter in 10 inch cast iron or ovenproof skillet over medium heat, remove from heat and sprinkle evenly with sugar.  Arrange apples in skillet by placing first apple quarter, cut side down and with one end touching skillet wall.  As you continue to arrange apples, lift each quarter on its edge while placing next apple quarter on its edge so apple quarters stand straight up.  Fill skillet middle with remaining quarters, placingt them cut side down.   

4.  Return skillet to high heat, cook until juices turn from butterscotch to rich amber color, 10 minutes.  Remove skillet from heat and using tip of prig knife or fork, turn apples onto their uncaramelized siders.  Return skillet to highest heat, boil to cook uncarmelized sides of apples about 5 minutes longer.  

5.  Remove skillet from heat.  Slide prepared dough from baking sheet onto apple filling and taking care not to burn your fingers, tuck dough edges gently up against skillet wall.

6.  Bake until crust is golden brown, 25 - 30 minutes.  Set skillet on wire rack and cool about 20 mintues.  loosen edges with knife, place servie patter on top of skillet and holding patter and skillet together firmly, invert tart onto service platter.  Scrape out any apples that stick to skillet.  

Can top with whipped cream, ice cream or carmal sauce reduced from surplus liguid in tatin.

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