Tarte Tatin – An Upside-Down “Pie”

Tuesday, November 18, 2014

Tarte Tatin – An Upside-Down “Pie”

The famous Tarte Tatin is an upside down “pie” made with apples that have been caramelized on the stove-top in Kerrygold Salted Butter and sugar. With a store-bought frozen puff pastry it is easy to make and a real show stopper at any dinner table. Be prepared that you may be asked to make many more!

Kate McDermott is the creator and founder of Art of the Pie. Since 2006 she has taught the time-honored craft of pie making to thousands. One of the most highly sought after culinary instructors nationally, Kate is widely acknowledged as one of the best makers of pie ever. Named a “Food Rock Star” Kate has given her Art of the Pie workshop to food luminaries as well as receiving high praise from Ruth Reichl, former editor of “Gourmet”, Dorie Greenspan, Elise Bauer of SimplyRecipes.com and many others. She has been featured in the New York Times, Washington Post, USA Today and countless other publications. Always friendly, fun, and down-to-earth, Kate, a practitioner of kindness, aspires to pass on the craft of pie making to as many as she can. More information about her classes and pie camps can be found at www.artofthepie.com.

Kate McDermott's Cranberry Pie (2)

Tarte Tatin – An Upside-Down “Pie”
Ingredients:
  • 1 sheet of store-bought frozen puff pastry
  • 8 tablespoons of Kerrygold Salted Butter, cut into eight pieces
  • 1-1/4 cups sugar
  • About 9 apples, peeled, halved, and cored (I used Spitzenbergs but any apples that hold their shape when cooked will do.)
  • Equipment
  • 1 baking sheet
  • 1 sheet parchment paper
  • 1- 10” cast iron skillet or a Tarte Tatin pan
  • 1 turkey baster
  • Serving plate that is about 1” larger than skillet
Directions:

After defrosting a sheet of puff pastry, roll on a parchment sheet and trim to about an 11” round. Place the parchment with pastry on baking sheet, cover with plastic wrap, and place in the refrigerator to chill while you cook the apples.

Evenly spread the sugar in the bottom of the heavy skillet and place the butter pieces on top.

Take the peeled and cored apple halves and stand them up on top of the butter in two rings. The empty core section will be facing the peeled back of the next apple. The apples in each ring should all be facing the same direction. Pack them in snugly.

Place the skillet over a medium high heat and cook for about 30 minutes. Adjust the heat occasionally if it is either bubbling too rapidly or not enough. With the turkey baster, occasionally draw up some of the bubbling caramel liquid and baste the apples.

Halfway through the cooking, preheat the oven to 425 ° Fahrenheit.

When the juices start to turn a deep golden color, quickly place the pastry over the hot apples and tuck the extra dough down around the edges.

Place in the preheated oven and bake for about 15 minutes or until the pastry has puffed.

Remove from the oven and immediately take a knife and run it around the edge of the pan.

Place the serving side of a plate that is about 1” larger than the pan on top of golden pastry and quickly invert everything so that the skillet is now on top and the plate is on the bottom with the tart in the middle. Carefully remove the skillet. If any of the apples stick to the pan, just scoop them off with a spoon and place them back onto the tarte.

Let cool a bit and serve warm.

 

View blog post