Apple Tart Tatin
6-8 large Honeycrisp apples, peel and cored, cut into 1/8ths and tossed with juice from ½ lemon
6 tablespoons butter, divided
¾ cup - 1 cup granulated sugar
Maldon sea salt
all-purpose flour for dusting your work station
1 sheet frozen puff pastry, thawed and ready to use
vanilla ice cream, for serving, if desired
Preheat your oven to 375˚F.
Heat 2 tablespoons of butter in a large skillet. Add the apples and cook gently over low to medium-low heat until the apples are softened and have released most of their moisture. You don’t want to get any color on the apples.
In a cast iron or other oven-safe skillet, add the granulated sugar. You want just over a ¼ inch thick layer of sugar in the bottom of your pan. Heat the pan over medium-low heat to melt the sugar. Be patient and don’t stir, this will take some time. The sugar will turn a deep golden brown. Once the sugar starts to melt, you can gently swirl the pan to help move the unmelted sugar to the bottom of the pan. Once the sugar has melted, stir in the remaining butter and a heavy pinch of Maldon sea salt. Allow the butter to melt and gently mix the caramel.
Arrange the cooked apples in concentric circles, starting at the edge of the pan and working your way toward the center.
Lightly flour your work surface and roll out the puff pastry until it’s a little thicker than ⅛ inch. Cut the puff pastry into a round a little larger than your skillet with the apples. Place the puff pastry over the apples, tucking the edges down into the pan around the edges. Use the tip of a knife to make about 6-8 holes all over the dough. Bake for 20-28 minutes or until the pastry is nicely puffed and a deep golden brown.
Remove from the oven and allow to cool.
To unmold the pastry, carefully run a pairing knife around the edge of the skillet to help loosen it. Hold a large plate upside down over the skillet and carefully tip the pan upside down to unmold it onto the plate. Carefully lift up the pan. Rearrange any apples that are stuck to the pan, tucking them back into the pastry.
Serve with vanilla ice cream, if desired.
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