Cast Iron Tarte Tatin with easy food processor flaky crust
Cuisine cast iron, French
Prep Time 20minutes
Cook Time 35minutes
Total Time 55minutes
Pate Brisee Dough
6-8apples cored and thickly slicedI opted for organic pink ladies- a lovely tart/sweet apple, and Dad's favorite snacker so I know any extra will get eaten-and left the skins on. I also used one of those apple corer/slicers
splash of brandyoptional
prepare crust through step one.
preheat oven to 425
in the largest frying pan you can manage ( I used the 13 inch cast iron) melt butter over medium/medium high heat, add sugar, apples, and optional brandy. stir to combine. stirring occasionally to prevent sticking cook until caramelized- about 20 minutes- really twenty minutes. the apples will darken a bit when baking but you want a deep golden caramelization before they go in the oven which almost always takes longer than I expect it to.
remove from heat and allow to cool a bit.
this is when I usually roll out my crust (into a 12 inch round) and then pop it in the freezer while I prepare the apples for baking
transfer apples and all their caramelized goodness to a buttered 11 inch cast iron skillet or pie pan. You can either simply pile the apples in or arrange them decoratively.
place prepared crust over apples, tucking in any overhang, and bake for 35-40 minutes until filing is bubbling and the crust is golden brown.
serve warm or at room temperature. It will keep covered and refrigerated for 3-5 days but it will never be quite as delicious as it is in those first few hours.
I used the same crust recipe as last week's savory tart but this time I remembered to take some pictures of the process. I opted to only use 6 apples because I like a high crust to filling ratio for tarte tatin so let your personal preference be your guide.
Cast Iron Tarte Tatin with easy food processor flaky crust https://www.recipefiction.com/2014/01/cast-iron-tarte-tatin-with-easy-food-processor-flaky-crust.html