How To Make Foolproof Tarte Tatin & Rough Puff Pastry From Claire Saffitz

Combine 2 cups all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt in a large bowl.

Grate in 1.5 sticks of very cold butter using a box grater, ensuring the butter is cold but not frozen.

Gently rub the grated butter into the flour mixture, working quickly to prevent melting.

Add more cold butter in thin slices to the mixture, ensuring pockets of solid butter remain.

Pour in 1/4 cup ice water and mix with a fork, adding more water until the dough comes together.

Switch to using your hands to mix gently, being careful not to overwork the dough.

Wrap the dough tightly in plastic wrap and form it into a rough rectangle, then refrigerate for 2 hours.

After chilling, beat the dough with a rolling pin to make it more malleable, then roll it out into a long rectangle.

Fold the dough in thirds like a letter and roll it out again into a long rectangle, then fold in thirds again and chill for another hour.

Prepare 7-8 firm tart baking apples by peeling, coring, and slicing them in half lengthwise, standing them upright in a skillet.

Pour 1/3 cup brandy, 1 teaspoon apple cider vinegar, and 2/3 cup maple syrup over the apples in the skillet, then cover tightly with aluminum foil.

Place the skillet in a preheated 275°F oven for 1 hour and 15 minutes to 1 hour and 45 minutes, testing the apples with a skewer for doneness.

Remove the apples and chill them in the fridge, leaving the liquid in the skillet.

Transfer the liquid to the stove over medium-high heat, bring to a boil, and stir until thickened and syrupy, then pass through a sieve and set aside.

Make a dry caramel by sprinkling sugar in a skillet, allowing it to melt and darken, then gradually add pieces of butter and sprinkle in kosher salt and apple cider vinegar.

Roll out the chilled pastry, cut in half, and return one half to the fridge or freezer.

Roll the dough into a large square, then cut a circle about 1/2 to 3/4 inch larger than the skillet using a plate as a guide.

Poke holes all over the pastry with a fork to allow steam to escape during baking.

In the skillet with caramel, place the cooked apples cut side up as tightly as they will fit, then drape the pastry on top and tuck it between the apples and the pan.

Bake at 420°F for 20 minutes, then reduce the heat to 350°F for an additional 35 to 45 minutes.

Allow the tart to cool for about 10 minutes, then flip it onto a cooling rack over the sink or a large sheet tray to drain excess liquid.

Carefully remove the skillet to reveal the tart and apply the glaze using a dabbing motion to prevent streaking.

Let the tart cool for 10 minutes before slicing and serving with vanilla ice cream.

Equipment Needed

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