Secret Ingredient Tarte Tatin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 7-9 applies, cored, peeled, and quartered (Granny Smith or other tart variety is best)
Juice of one lemon (optional, especially if apples are not tart or fresh)
1 c. sugar
1-2 sprigs fresh rosemary, chopped
1 recipe pastry dough – frozen is the easiest way to go, or make according to any basic pie crust recipe (with butter!)
You need a 10-11” well-seasoned cast iron skillet for this recipe.
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Directions: |
Directions:Preheat oven to 375.
Pour half of the sugar and the rosemary and lemon juice over the apples and toss to coat evenly. Chill pastry, then roll out into a circle slightly wider than the skillet.
Heat cast iron skillet over medium heat. Pour the other half of the sugar in the middle of the skillet and gently spread it around the pan as it melts – be careful of the heat so it does not burn. It does not have to be perfectly even around the pan. Place apples into skillet in rings, starting in the center. Make a neat first layer (this is the part of the tart that you will see), then place remaining apples evenly on top of the first. Apples should not go above the lip of the skillet.
Put the pastry on top of the apples (easiest way to do this is fold in half, then place on top of half of the skillet and unfold). Tuck the edges of the dough into the skillet so you have a nice seal around the edges. Allow the tart to cook here 5 minutes. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:1 1/2 hr including apple peeling time |
Personal
Notes: |
Personal
Notes: I first tried adding rosemary to a tarte tatin during the year I lived with Grandmama. She gave it good reviews!
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