Get Cooking Tarte Tatin

Cheff Jeffrey Bane
Chef's Academy

Yields: 4 servings

Pastry Ingredients:

• 14 oz all-purpose flour, sifted
• 2 oz powdered sugar
• 1 tsp. salt
• 8 oz cold butter, diced ¼”
• 2 cold eggs, whole

Pastry Directions:

1. In food processor pulse flour, sugar and salt to combine.
2. Add butter and pulse until mixture resembles cornmeal – 7-12 seconds
3. Pour into a bowl or clean work surface and add the eggs and combine until pea-size balls begin to form
4. Combine dough into a ball, wrap and refrigerate 30 minutes before rolling out

Apple Filling Ingredients:

• 2 tbs. butter
• 2 heaping tbs. brown sugar
• 2 Granny Smith apples, peeled, quartered, and cored

Apple Filling Directions:

1. Melt butter in an oven proof small sauté pan
2. Sprinkle the butter evenly with the sugar
3. Arrange apples in the skillet in an even pattern, quartered side down
4. Try and arrange very tightly so apples will not move during cooking process
5. Return skillet to the heat and cook 10-12 minutes on moderate heat to carmelize sugar and partially cook apples. A cover may be used to speed apples along. You will have to decide if cover is necessary. Watch for signs of burning in the pan.
6. Remove from the heat and top with rolled out dough and tuck the sides down for a smooth top.
7. Back in convection oven for 20-25 minutes at 325 low fan OR at 375-400 degrees in conventional oven for 20-25 minutes. MAKE SURE SAUTE PAN YOU ARE USING DOES NOT HAVE HANDLES THAT WILL MELT.
8. When finished, loosen the edge around the dough and top with a plate before turning over to reveal the finished tarte tatin. Replace carefully any apples that stick to the pan. Serve with whipped cream or crème anglaise.