How to Make the Perfect Tarte Tatin

Peel 5 Lady Alice apples, being careful to remove most of the skin.

Quarter the apples and square them off for better standing.

Prepare a poaching solution with 2 quarts of water heated to about 160°F and add a little apple cider vinegar.

Poach the apples in the solution for about 10 minutes, keeping them submerged with a lid or plate.

Blot the poached apples dry after removing them from the poaching solution.

Arrange the apples in a pan, overlapping them starting from the outer edge and placing them on their rounded side.

Prepare a wet caramel by combining 60 g sugar, 60 g water, and light corn syrup in a saucepan and bring to a boil without stirring.

Once at a rapid boil, allow the caramel to cook until it reaches a light color, around 365°F, then deglaze with bourbon and bring back to 300°F.

Add cold butter and malic acid to the caramel, mixing until incorporated.

Pour the caramel over the arranged apples in the pan, ensuring most of it is in contact with the pan.

Cover the pan and cook the apples until the liquid level rises and they begin to steam, checking for resistance in the apples.

Bake the apples in the caramel at 375°F with convection for about 40 minutes, monitoring the caramel temperature to stay between 220°F and 225°F.

Carefully move the apples away from the edge of the pan after baking to prepare for the next step.

Let the tart cool down fully, then cover and refrigerate overnight to allow the caramel to infuse into the apples.

Equipment Needed

Spice Level: