Caramel Apple Tarte Tatin

Recipe by Nana Lee
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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400 degrees.
  • Dissolve the sugar and water in a saucepan on medium heat, stirring constantly until the mixture is clear, about 6 to 8 minutes.
  • Turn the heat to high and cook without stirring until the caramel turns a honeybrown color, about 5 more minutes.
  • Remove from the heat immediately and cool while you prepare the apples.
  • Peel, core, and quarter the apples.
  • Melt the butter in na 8-9 inch skillet or cast iron pan.
  • Arrange a fan of apple slices in a circle around the perimeter and fill in the center with the remaining slices.
  • Cover and cook on medium heat for 8 to 10 minutes, until the apples begin to soften.
  • While the apples cook, carefully stir the sour cream into the cooled caramel (it may sputter if the caramel is still very hot).
  • When the apples are becoming tender, sprinkle on the lemon juice and salt and pour the caramel evenly over the apples.
  • Trim the corners from the pastry to make a rough circle about 10 inches in diameter.
  • Fit the dough over the apples, tucking in the edges around the inside of the pan.
  • Bake for 30 minutes, until the pastry is puffed and golden.
  • Remove from the oven and let stand for 5 minutes.
  • Cover with a plate larger than the skillet and invert very carefully to unmold the tart onto the plate.
  • Serve warm.
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