Apple Tarte Tatin Recipe - Laura Vitale - Laura in the Kitchen Episode 496

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo is lighter and lower in calories.

Preheat the oven to 400°F.

In a 10-inch non-stick skillet over medium heat, add unsalted butter.

Squeeze half a lemon over the peeled and quartered apples to prevent browning.

Add brown sugar and regular sugar to the skillet with the butter.

Cook the mixture until the sugar dissolves and turns golden brown, about 7 to 8 minutes.

Add the apples to the skillet, arranging them nicely as they will be the top layer.

Reduce heat to low, cover the skillet, and cook the apples for about 15 minutes until soft and tender.

After about 10 minutes of cooking the apples, add a drop of vanilla extract and stir it in.

Roll out the puff pastry and place it over the apples, tucking in the edges.

Make a few slits in the puff pastry for air to escape.

Place the skillet on a baking sheet and bake in the oven for 20 to 25 minutes until the puff pastry is golden brown.

Let the tart cool for 5 minutes after baking.

Run a knife around the edges of the tart to ensure it doesn't stick.

Invert the tart onto a plate larger than the skillet.

Dust the tart with confectioner sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens