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Cast Iron Apple Tart Tatin

Makes 6–8 Servings

Cook Time:

45 Minutes

SUGGESTED COOKWARE:

6qt. Non-Stick Cast Iron Dutch Oven with Usable Skillet Lid →

Ingredients:

  • One 14-ounce package all-butter puff pastry

  • 6 Tablespoons unsalted butter

  • ⅔ cup sugar

  • 7 Braeburn, or other firm tart apples—peeled, cored, and halved lengthwise

  • Crème fraîche, lightly whipped for serving

PROCEDURE:

  1. On a lightly floured work surface, roll out the puff pastry 1/8 inch thick. Take the top of your Dutch Oven and use it to trace an oval about one inch larger than the lid. Transfer to a baking sheet and refrigerate; reserve the pastry scraps for another use.

  2. In the top pan of your Dutch oven, melt the butter. Add the sugar and cook over moderately low heat, stirring occasionally, until the sugar is dissolved and the mixture comes to a simmer, about 2 minutes. Remove from the heat. Arrange the apple halves standing upright in the lid pan in 2 snug concentric circles. Return to the heat and cook  on medium low, undisturbed until a light amber caramel forms, about 15-20 minutes.

  3. Preheat the oven to 375°. Top the apples with the puff pastry, tucking in around the edges and bake on a sheet pan lined with parchment for about 30-40 minutes(or  until the pastry is golden brown delicious, the caramel is deep amber colored and the apples are tender). Let cool for 15 minutes.

  4. Place a large oval plate on top of the skillet and carefully invert the tart. Serve warm with crème fraîche.

GZ TIP:

Tart tatin, or Tart aux Pommes as the French call it, is almost easier than pie! Pears or Quince would be a delicious substitute for the apples. Or use a combination of your favorite fall fruits!

More Fall Recipes

Game Time Turkey Chili with Avocado Crema

Tomato Soup with Grilled Cheese