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Tarte Tatin
A classic french tart with a thin crust topped by sliced apples
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Adapted from Ina Garten.
Tarte Tatin
About This Recipe
| Yield: | serves 8 |
| Active time: | 30 minutes |
| Total time: | 2 hours 20 minutes |
Ingredients
- For Crust:
- 2 cups flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, diced and chilled
- 1/2 cup ice water
- For Topping:
- 3 large Granny Smith apples, peeled, cored, and cut into 1/4 inch slices
- 1/2 cup sugar, divided
- 4 tablespoons unsalted butter, diced
- 1/3 cup apricot jelly
- 2 tablespoons water
Procedures
-
1
Make Crust: Place flour, sugar, and salt in the bowl of a food processor. Pulse to combine. Add butter and pulse until it is the size of peas, about 1 minute. Add ice water and pulse just until dough comes together.
-
2
Wrap dough in plastic wrap and chill in refrigerator for one hour.
-
3
Preheat oven to 400°F. Line a baking sheet with parchment paper.
-
4
On a lightly floured surface, roll dough out to a 10 by 12 inch rectangle. Sprinkle 1/4 cup sugar over dough. Arrange apple slices across dough in three rows, overlapping pieces tightly. Sprinkle apples with remaining 1/4 cup sugar and 4 tablespoons of butter.
-
5
Bake tart until pastry is golden and apples have started to brown, about 50 minutes.
-
6
As tart is cooling, gently warm apricot jelly with water and stir until combined. Brush evenly over apples to glaze.
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