Classic Apple Tarte Tatin Recipe | Video
I've been making this apple tarte tatin for about 2 years now, so I thought it was finally the right time to show you how to make it! It doesn't always turn out pretty (watch the video for those results), but 100% of the time it tastes amazing. I love this "pie" because it's baked upside down, allowing for the crust to stay crispy and the apples to get beautifully caramelized. If you haven't tried it— try it this year and let me know what you think!
Apple Tarte Tatin
For Pie Crust
1 1/4 cup all purpose flour
1 1/2 tbsp sugar
1/2 tsp kosher salt
1/2 cup unsalted butter
1/8-1/4 cup ice water
For Pie Filling
10-12 apples (peeled, halved, and cored) (I used Gala)
1/2 cup unsalted butter
1/2 cup sugar
1 tbsp vanilla bean paste
For Pie Crust
For the pie crust, using a food processor, pastry cutter, or your fingertips, combine flour, sugar, salt, and butter in a large bowl and break down butter chunks until they are pea-sized.
Drizzle in half of your ice water and combine. Keep adding water (more than listed, if necessary) 2 tbsp at a time until dough is combined and holds its shape.
Form dough into a flat disc and wrap in plastic wrap. Leave in refrigerator for 30 minutes, which gives you plenty of time to prep the apples.
For Pie
Peel, half, and core apples and preheat oven to 400℉.
Melt butter in a 10 in cast iron pan over medium heat.
Once melted, add sugar and vanilla bean paste and mix until combined.
Place apples vertically along cast iron pan in a spiral. Pack them in tight as they shrink during baking. Cut them down into quarters if necessary!
Heat over medium for 20-30 minutes to allow caramel to form and apples to soften.
Roll out pie dough to 1/8 in thickness (measure height with a stack of 2 quarters). Carefully place pie dough on top of apples and fold leftover edges into pan to cradle the apples.
Bake for 20 minutes until top crust is golden brown and caramel is thick and not soupy. Flip onto a serving dish once it's cooled to room temperature. Serve with whipped cream or ice cream and enjoy!
Links to equipment used: apron, cast iron pan, pastry cutter, melon baller, silicone pastry mat
Try this recipe out this holiday season and let me know what you think— it's a simple crowd pleaser and my go-to apple pie recipe!
Recipe adapted from The Kitchy Kitchen.
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