Apple Tarte Tatin
Ingredients
For Pie Crust
- 1 1/4 cup all purpose flour
- 1 1/2 tbsp sugar
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter
- 1/8-1/4 cup ice water
For Pie Filling
- 10-12 apples (peeled, halved, and cored) I used Gala
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1 tbsp vanilla bean paste
Instructions
For Pie Crust
- For the pie crust, using a food processor, pastry cutter, or your fingertips, combine flour, sugar, salt, and butter in a large bowl and break down butter chunks until they are pea-sized.
- Drizzle in half of your ice water and combine. Keep adding water (more than listed, if necessary) 2 tbsp at a time until dough is combined and holds its shape.
- Form dough into a flat disc and wrap in plastic wrap. Leave in refrigerator for 30 minutes, which gives you plenty of time to prep the apples.
For Pie
- Peel, half, and core apples and preheat oven to 400℉.
- Melt butter in a 10 in cast iron pan over medium heat.
- Once melted, add sugar and vanilla bean paste and mix until combined.
- Place apples vertically along cast iron pan in a spiral. Pack them in tight as they shrink during baking. Cut them down into quarters if necessary!
- Heat over medium for 20-30 minutes to allow caramel to form and apples to soften.
- Roll out pie dough to 1/8 in thickness (measure height with a stack of 2 quarters). Carefully place pie dough on top of apples and fold leftover edges into pan to cradle the apples.
- Bake for 20 minutes until top crust is golden brown and caramel is thick and not soupy. Flip onto a serving dish once it's cooled to room temperature. Serve with whipped cream or ice cream and enjoy!