Tarte tatin, where do I begin…
I absolutely love this easy, quick, makes you feel all warm and fuzzy inside sweet dish.
Apples in Kuwait are available year-round but having this when it’s cold outside makes it magical!
It was one of the most popular orders during BDesserts days.
So to make it you need:
Pastry
- 1 1/4 cup all-purpose flour
- 3 tablespoons shortening
- 1 tablespoon sugar
- 1/2 stick butter (1/4 cup)
- 3 tablespoons ice-cold water
In a food processor, pulse the flour and to mix. Add the butter and shortening and pulse again.
Lastly, add the water, and pulse one tablespoon at a time to bring the pastry dough together.
Bring the dough to a surface and shape in a disk. Wrap in plastic wrap and fridge until chilled, at least 2 hours.
Once it’s chilled, bring back to a lightly floured surface and roll the dough into a 12 inch round. Move the dough carefully to a flat baking sheet, cover with plastic wrap and place in fridge.
Preheat oven to 190 degrees Celsius
Topping
- 5 apples, peeled, cored and quartered
- 1/2 stick butter (1/4 cup)
- 3/4 cup sugar
Meanwhile, melt the butter in an oven-proof 10-inch frying pan on medium heat.
Sprinkle the sugar over the melted butter and cook until the sugar turns into caramel. Either swirl the pan or use a heat-proof spatula to melt the sugar evenly.
Arrange the apple quarters, core side up. Raise the heat to medium-high and cook for 15 minutes. Remove pan from heat.
When the bubbling subsides, remove the pastry from the fridge and carefully place the pastry on top of the apples, tucking the edges.
Bake for 30 minutes, until the crust is golden-brown.
Cool for a few minutes before inverting the plan onto your serving plate.
And enjoy!
Note: I’m on a mission to find a flaky, all-butter pastry recipe that doesn’t use shortening. I will update this post when I find it!
The Oven Experiments 
That looks amazing. And I love your header photo!
Thanks! roasted eggplants with yogurt and pomegranate!