Tarte Tatin

1. 1

   Preheat oven to 425F.

2. 2

   On a lightly floured surface, roll out and trim dough to a 10 1/2-inch square.

3. 3

   Brush off excess flour.

4. 4

   Using a plate as a guide, cut out a 10-inch round.

5. 5

   Transfer to a parchment-lined baking sheet, and refrigerate until firm, about 30 minutes.

6. 6

   Meanwhile, generously coat bottom and sides of a 10-inch Tatin pan or ovenproof skillet with the butter.

7. 7

   Sprinkle sugar evenly over bottom.

8. 8

   Arrange apple quarters closely together in concentric circles in skillet, with rounded sides down.

9. 9

   Place over medium-high heat, and cook, without stirring, until juices are deep golden and bubbling, 18 to 20 minutes.

10. 10

    Bake 20 minutes (apples will settle slightly).

11. 11

    Remove from oven, and place chilled pastry round over apples.

12. 12

    Bake until pastry is dark golden brown, 23 to 28 minutes more.

13. 13

    Invert tart onto a rimmed platter or large plate.

14. 14

    If any apples stick to skillet, gently remove them with a spatula and place on tart.

15. 15

    Serve immediately, with creme fraiche, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.