Claire Saffitz Makes Foolproof Tarte Tatin & Rough Puff Pastry | Dessert Person

Introduce the recipe for Tarte Tatin and discuss its significance as a classic French dessert.

Explain the importance of using firm apples and demonstrate how to check for freshness by pressing the apple with your thumb.

Prepare the apples by peeling them, removing the core with a melon baller, and slicing out any remaining core pieces.

Stand the apples up in a 10-inch skillet for roasting.

Add 1 tablespoon of brandy, 1 teaspoon of apple cider vinegar, and maple syrup to the skillet with the apples.

Cover the skillet tightly with foil and roast the apples at 275°F for about 1 hour to 1 hour 15 minutes, checking for doneness.

Prepare the rough puff pastry by grating half of the butter (6 ounces) into flour using a box grater and slicing the other half into small squares.

Measure out the dry ingredients: 1.5 teaspoons of kosher salt and 2 tablespoons of sugar, and combine them with the flour.

Equipment Needed

Spice Level: