Nick Malgieri
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Nick Malgieri

Tarte Tatin

This traditional French tart is easy to prepare if you use a non-stick pan.

Makes one 10-inch tart, about 10 servings

Filling

8 Golden Delicious apples
1 cup sugar
1/4 cup water
1 teaspoon lemon juice
4 tablespoons butter

Pastry Dough

1 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter
1 large egg

One 10-inch Teflon sauté pan with ovenproof handle

  1. Preheat oven to 350 degrees.
  2. To make filling, peel, core halve and slice apples, keeping halves intact by not cutting all the way through at one end so that each apple half forms a fan. Set aside.
  3. Combine sugar, water and lemon juice in sauté pan. Bring to a boil and cook to a light caramel syrup. Remove pan from heat and swirl in butter.
  4. Arrange apple halves in pan, rounded sides down, crowding together. If there are leftover halves, separate slices to form a single layer over the halves in the pan. Pour the syrup over the apples. Cook, covered, over low heat for 15 minutes. Uncover and allow the syrup in the pan to reduce until thick. Allow to cool.
  5. To make the dough, combine dry ingredients in food processor fitted with a metal blade and pulse to mix. Add butter and pulse to mix in finely. Add egg and continue to pulse until dough forms a ball. Wrap dough in plastic wrap and chill.
  6. Roll out dough into an 11-inch disk. Fit the disk of dough over the apples in the pan. Bake at 350 degrees until dough is baked through, about 20 minutes. Cool slightly and invert onto a serving platter.