Tarte Tatin

Tarte Tatin

Lisa Donovan

INGREDIENTS

• 1 recipe Lisa Donovan’s pie dough

• 4-5 Apples (think Pink Lady/Granny Smith, firm & tart)

• 1T Vanilla bean paste or vanilla extract

• 1⁄4 t Lemon zest

• - Pinch Salt

• 1⁄2 c / 100 g Sugar

• 3T Butter

• - Pinch Salt

• 2T Butter, melted

 DIRECTIONS

1. Preheat oven to 375° F.

2. Peel and quarter apples and remove the core. Add a pinch of salt, lemon zest and vanilla. Stir.

3. Pour sugar into a heavy bottomed pan (we used cast iron). Place over medium heat and allow sugar to caramelize. Do not stir. Once sugar has reached a deep caramel color, take off heat. Add butter and stir.

4. Arrange apples on top of caramel with cut side facing up. Put into oven for about 20 minutes, until apples are just tender.

5. While the apples cook, roll out pie dough to 1/4-inch thickness. Using a plate or a bowl, cut a circle just larger than the diameter of your pan. Make small docks with a fork in the dough. Place into the freezer to chill while apples continue to cook - this will maximize flakiness.

6. When the apples are nearly tender, pull from the oven and brush with the melted butter.

7. Then, place your pie dough on top of the apples and tuck the edges around the edge of the apples.

8. Bake for another 25-30 minutes until the crust is golden. Pull from the oven, let rest for 10 minutes.

9. Flip onto a serving plate. If you’ve waited too long and the caramel has hardened, pass the pan over low heat for 1 minute to soften caramel and allow for easy release.

10. Serve with, crème anglaise, crème fraîche or whipped cream.