Apple Tarte Tatin
- 1 pre-made piecrust
- 1/2 cup sugar in the raw
- 6 apples, peeled cored and quartered
- 7 ounces butter
- 3/4 cup sugar
In a heavy, oven safe, 9-inch skillet combine 3/4 cup sugar, 1/2 cup sugar in the raw with 7 ounces of butter. Cook over a medium high heat until amber in color and brown around the edges. This should take about 5 minutes.
Reduce the heat and carefully circle the apple wedges around the skillet positioning them so they all face in the same direction. Place the apples as tightly together as possible because they will shrink during cooking.
Top the apples with a round pie crust that overlaps the skillet by about 1/2 inch all around. Fold the crust overlap toward the center. Push the edge of the pie crust down into the skillet with a rubber spatula or something similar to seal all the apple goodness inside. Cut 3 or 4 vent holes in the top of the crust.
Bake in the pre-heated 350 degree F oven for about 25 minutes or until golden brown. Remove the skillet from the oven and cool. Place a dish at least 1-inch larger in diameter than the skillet on top of the skillet. Carefully flip the tarte to where the pie crust is now on the bottom with the plate.
Serve warm with fresh whipped cream or ice cream.
Recipe provided by Patrick Herron
Time to prepare: 1 hour.