Plantia's Apple Tarte Tatin | STAUB Cast Iron Recipes | Mimi Thorisson of Manger

In this video you will see a demo of how to make delicious and seasonal Apple Tarte Tatin in STAUB cast iron cookware.

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Plantia's Apple Tarte Tatin

Classic French Tarte Tatin is an easy and impressive crowd pleaser. Apples (or other fruit, this is lovely with plums), are caramelized with butter and sugar before being topped with flaky pastry and baked until crisp. Serve with crème fraîche, as directed, or opt for whipped cream or ice cream. Recipe courtesy of Mimi Thorisson of Manger.

Pastry

1 1⁄2 c all-purpose flour, plus more for rolling
1⁄3 c sugar
Pinch of fine sea salt
1 large egg yolk
7 Tbsp cold unsalted butter, cut into small pieces

Apples

1⁄2 c sugar
1 vanilla bean, split lengthwise, seeds scraped
6 1⁄2 Tbsp unsalted butter, cut into small pieces
2 lbs apples, peeled, cored, and quartered

Crème fraîche, for serving

Make the dough: Place the flour in a large bowl and make a well in the center. Add the sugar, salt, and egg yolk and mix slowly with your hands. Add the butter and mix until you have a smooth and homogenous dough. Form the dough into a ball, cover with plastic wrap, and refrigerate for at least 1 hour or overnight.

Preheat the oven to 350°F. Butter a 10-inch STAUB fry pan.

In a medium bowl, mix the sugar with the vanilla bean seeds. Sprinkle the vanilla sugar over the bottom of the skillet, scatter the butter over, then place the apples in a circular fashion, with a flat side down.

Cook over medium until the apple liquid starts to bubble, about 3 minutes. Reduce the heat and continue to cook until the juices turn golden, about 10 minutes. Remove from heat.

Roll out the dough 1⁄8 inch thick. Using a sharp knife, cut a round of dough just slightly larger than the top of the fry pan. Drape the dough over the apples to cover, then carefully use your fingers to tuck the dough between the pan and the apples. Bake until the pastry is golden brown, about 40 minutes.

Let cool 5 minutes. Carefully unmold by placing a large serving plate on top of the pan and inverting the cake onto the plate. Serve with crème fraîche.