Recipe: Tarte Tatin
Apple picking is one of my favorite fall activities. I usually peel the apples and cut then into eighths. Then I place the pieces on a baking tray and pop them in the freezer. Once the apples are slightly frozen I transfer them into Ziplock bag and they are ready to be used whenever I want to make apple pie or tarte tatin during winter.
Ingredients for the pie
- 6-8 apples (I used Honeycrisp for its sweetness), peeled and cut into pieces
- ¼ cup sugar (reduce or omit altogether for a reduced sugar version)
Ingredients for the dough
- 1 cup all-purpose flour
- 6 tablespoons very cold unsalted butter
- 1/8 teaspoon salt
- 3 tablespoons ice-cold water
- Preheat oven to 350°F.
- Sprinkle sugar in the cast iron. Fill it with the apple pieces, placing them close together.
- Place the pan over medium high heat on your stove top, and let cook for about 10 minutes and then place the pie in the oven for 15 minutes.
- Roll out the dough and place it over the pie. Using a fork, poke holes all over the crust. Cook in the oven for another 15-20 minutes, or until crust is golden brown.
- Let the pie rest for at 15 minutes before inverting.
Preparation time: 1 hour(s)
Cooking time: 45 minute(s)
Culinary tradition: French
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