🇫🇷 Tarte tatin: French upside down Apple Tart (apple pie) recipe, you must try.

Peel and core the apples, then cut into eight pieces.

Add 110 grams of sugar and 20 grams of water to a pan. Heat on medium heat.

Once the sugar and water are heating, gently tilt the pan to even out the mixture without stirring with a spatula.

When the caramel starts browning, turn the heat down to medium-low and continue to tilt the pan for even color.

Turn off the heat once the caramel reaches a slightly darker amber color.

Add 25 grams of unsalted butter to the caramel and stir until the texture is even and thick.

Add the apple pieces and lemon juice to the caramel. Reheat over medium heat.

Stir gently to coat the apples with caramel; the caramel will clump at first but will melt slowly.

Once all the caramel has dissolved, reduce heat to medium-low and cook for another 20-25 minutes, stirring occasionally until the apples are brown and soft.

Turn off the heat when the sauce is reduced and thickened.

Prepare a baking mold with a diameter of 15 centimeters and height of 5 centimeters (do not use a removable bottom pan).

Lay the apples in the mold tightly and flatten them.

Pour the remaining caramel over the apples.

Cover the mold with aluminum foil and poke a few holes in it.

Preheat the oven to 180°C and bake for 15 minutes.

Remove the foil and continue baking for another 35 minutes.

After baking, remove from the oven and flatten the apples again, then let cool completely.

Refrigerate for at least 3 hours (or overnight).

Sift the flour and add 2 grams of salt, mixing well.

Freeze the unsalted butter and cut it into small cubes.

Mix the butter into the flour by hand until it resembles a coarse mixture (no machine used).

Add 30 grams of ice water and mix slowly until the dough is slightly formed.

Refrigerate the dough for at least 30 minutes.

Cut the dough into 7-inch rounds with a thickness of 4-5 mm.

Poke holes in the dough with a fork.

Preheat the oven to 180°C and bake for 30-35 minutes.

Start a pot of hot water, about a centimeter deep.

Place the mold in the hot water for about 30 seconds to help release the bottom.

Cover the crust and invert the mold to release the tart.

Equipment Needed

Spice Level: