Name: Martha's Favorite Tarte Tatin
Yield: Makes one 9-inch tart
Ingredients: 5 to 6 medium apples, such as Braeburn; 3/4 cup granulated sugar; 3 tablespoons water; 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces; 1/2 recipe Pate Brisee for Plum Crumb Pie

Directions

1. Halve and core apples. Set aside one half. Quarter remaining apples and transfer to a large bowl. Squeeze lemon over apple slices and set aside.
2. Combine sugar and water in a 9-inch cast-iron skillet. Bring mixture to a boil over medium-high heat; immediately reduce heat to medium and cook until mixture begins to thicken and turn amber. Remove from heat and stir in butter.
3. Place reserved apples in center of skillet. Decoratively arrange remaining apple slices, cut side up, in skillet around reserved apples. Continue layering slices until level with top of skillet. Cut any remaining apples into thick slices to fill in gaps. If fruit does not completely fill pan, tart will collapse when inverted.
4. Place skillet over low heat and cook until syrup thickens and is reduced by half, about 20 minutes. Do not let syrup burn. Remove from heat and let cool.
5. Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
6. Roll out pate brisee to a 10- to 11-inch circle, about 1/8 inch thick; transfer to a baking sheet and chill until firm, about 30 minutes.
7. Place pate brisee over apples and tuck edges. Transfer skillet to prepared baking sheet; transfer baking sheet to oven and bake until golden brown, about 35 minutes. Transfer to a wire rack and let cool 15 to 20 minutes. Loosen pastry from skillet using a sharp knife. Place a rimmed platter over skillet; quickly and carefully invert. Serve immediately.

Reviews

183

How would you rate this recipe?

kendaugherty1

9 JUL, 2018

Great recipe. Loved it!
sharcar

13 NOV, 2014

Disappointing. I tried this because it looked so easy. It was easy but the recipe is horrible. I ruined two batches of caramel because Martha failed to mention that you're not supposed to stir the caramel. So I made it (based on someone elses' video on Fine Cooking) in a separate pan and then poured it back into the cast cast iron pan. After all was said and done, the apples were very tender, but tasted slightly bitter and not sweet.
- dskkmtelusnet
  
  6 DEC, 2015
  
  Have to agree very disappointed. I new your not supposed to stir caramel but the recipe is miss leading!. Won't make again in a hurry. Apple pie is better and nit as much work.
dskkmtelusnet

6 DEC, 2015

Tried this,very disappointed. Apple pie is better.
MS10988074

5 DEC, 2013

This is a classic in every sense. Make this delicious tarte. You will not be disappointed.

Martha's Favorite Tarte Tatin

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Martha's Favorite Tarte Tatin

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