Caramelized Apple Tarte Tatin | Farm to Table Family | PBS Parents

My sister makes this tarte tatin every year for the holidays, and every year it’s a hit. How could it not be? Juicy apples, cooked slowly and bathed in golden brown caramel, all sitting atop a flaky butter crust. I mean…

The secret is while it may sound and look fancy, it’s actually fairly simple to make as long as you stick to the instructions. When it comes to the flipping, just believe in yourself and act quickly. You got this. Oven mitts wouldn’t be a bad idea either. Then celebrate by topping your slice with an indulgent scoop of vanilla ice cream. You earned it.

Caramelized Apple Tarte Tatin

Ingredients
3 lbs crisp apples, such as Fuji or Jonagold, peeled, cut in half lengthwise and cored
Juice of 1 lemon
¾ C organic cane sugar
10 TBS. unsalted butter, sliced thin
1 tsp. vanilla extract
Tarte Tatin pastry (recipe below)
Optional: fleur de sel for garnish
Optional: Fresh cream, mascarpone or vanilla ice cream for serving

1. Toss peeled, cored and halved apples with lemon juice in a large bowl. Set aside.
2. Spread sugar over the bottom of a 9” skillet. Distribute butter slices over the sugar, covering the whole pan. Sprinkle vanilla extract over the butter and sugar.
3. Starting from the outside and working in to the center of the pan, place apples on top of the butter and sugar, round side down. Pack the apples close together! Don’t worry if they extend a bit beyond the edges of the pan. The apples will shrink A LOT as they cook.
4. Place the skillet on the stove over low heat, uncovered. Keep the sugar mixture and juices at a gentle bubble, basting the apples occasionally, until a deep golden caramel forms and apples just begin to soften, 75-90 minutes.
5. While the apples cook, make the tarte tatin pastry.

For full apple tarte tartin recipe: http://www.farmtotablebabymama.com/ca...

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Farm to Table Family focuses on bringing the family together through healthy, tasty, and beautiful foods. The recipes are modern takes on traditional favorites inspired by the finest and freshest seasonal ingredients.

Music by Jeremy Current
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