Tarte Tatin

This classic French tart features juicy apples atop a puff pastry crust. Serve warm with scoops of vanilla ice cream or dollops of lightly sweetened whipped cream.

MAKES: one 10-inch tart; 8 servings

PREP TIME:40 minutes

CHILLING TIME:1 hour, 15 minutes

COOKING TIME:about 40 minutes

STANDING TIME:10 minutes

INGREDIENTS:

• 1 ½ cups all-purpose flour
• ½ tsp fine sea salt
• ½ cup cold unsalted butter, cut into ½-inch pieces
• 1 large egg, chilled
• 2 Tbsp ice water
• 7 to 8 Granny Smith or Golden Delicious apples
• ½ cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 1 tsp freshly squeezed lemon juice
• ¼ tsp fine sea salt

INSTRUCTIONS:

MAKING THE EASY PUFF PASTRY

1. Combine the flour and salt in a large bowl.
2. Cut in the butter until pea-size lumps of butter are just visible.
3. Whisk together the egg and water in a small bowl.
4. Drizzle the egg mixture over the flour mixture and stir with a fork until the dough comes together in a loose ball.
5. Knead the dough gently on a lightly floured work surface until it comes together and shape it into a 5-x 3-inch rectangle.
6. Wrap the dough tightly in plastic and refrigerate it for 15 minutes.
7. Roll the dough out to a 10-x 7-inch rectangle on a lightly floured work surface.
8. Fold the dough into thirds and refrigerate for 10 minutes.
9. Repeat step 7 and step 8 twice.
10. Roll out the dough to a 12-inch square on a lightly floured work surface.
11. Cut out an 11-inch circle using a large plate as a guide.
12. Cover the dough with plastic wrap and chill for at least 30 minutes.

MAKING THE FILLING

1. Cut an ⅛-inch slice from the top and bottom of each apple to create flat ends.
2. Peel and core the apples, then cut each into eight slices.
3. Melt the butter in a heavy-bottomed 10-inch ovenproof skillet over medium heat.
4. Sprinkle the sugar, lemon juice, and salt evenly over the butter.
5. Arrange the apple slices in concentric circles, starting in the centre and fitting them in as snugly as possible.
6. Cook, uncovered and without stirring, until the juice around the apples turns amber, 10 to 12 minutes.
7. Remove from heat.

ASSEMBLING AND BAKING

1. Preheat the oven to 375°F.
2. Prick the chilled pastry all over with a fork.
3. Carefully lay the pastry over the apples in the skillet, tucking in the edges around the apples.
4. Place the skillet on a large rimmed baking sheet.
5. Bake until the pastry is golden brown, 25 to 30 minutes.
6. Let the tart rest in the skillet on a wire rack for 10 minutes.
7. Run a knife around the edge of the pastry to loosen it from the skillet.
8. Invert a large serving plate over the skillet.
9. Wearing oven mitts, invert the skillet and plate together.
10. Remove the skillet, leaving the tarte tatin on the plate.
11. Replace any apple slices that were stuck to the bottom of the skillet.
12. Cut the tarte tatin into wedges and serve immediately.

BAKING DAY SECRETS

• If you’re short of time, substitute ready-made puff pastry for our homemade version.