Apple Tarte Tatin

Method

1. 1

   Step 1

   Preheat the oven to 180 °C (350 °F). Peel and quarter the apples and remove the cores.

   180 °C (350 °F)

2. 2

   Step 2

   Spread the sugar in a large heavy-bottomed skillet and heat over medium heat for 5 to 7 minutes until amber. Gently tilt the pan to distribute the melted sugar without stirring with a spoon.

   7 min

3. 3

   Step 3

   Remove the skillet from the heat and stir in the butter in pieces with a long-handled spatula, keeping your hands clear of splashes. Stir until melted, then carefully add the apples.

   3 min

4. 4

   Step 4

   Cook the apples over medium-low heat for 12 to 15 minutes, turning gently. Stop when they begin to soften and their juice forms a thick syrup, while the pieces still hold their shape.

   15 min

5. 5

   Step 5

   Arrange the apples snugly, rounded-side down, in a 26-centimeter round pan with a fixed bottom. Pour over the remaining caramel, then scatter with the vanilla sugar and cinnamon.

6. 6

   Step 6

   Lay the cold pastry over the apples and tuck the edges inside the pan with a spoon, avoiding the hot caramel. Prick the center with a fork to let steam escape.

7. 7

   Step 7

   Bake for 35 to 40 minutes until the pastry is puffed and golden. Check through a hole in the pastry that a knife tip slides easily through the apples.

   40 min

8. 8

   Step 8

   Let rest for 10 minutes until the caramel stops bubbling, while the tart is still warm. Place a large rimmed serving plate over the pan and invert in one motion, holding firmly with oven mitts and keeping clear of hot juices.

   10 min

9. 9

   Step 9

   Lift the pan off gently and replace any apple pieces that stuck. Slice and serve warm while the caramel still coats the apples.