Apple Tarte Tatin with Fleur de Sel
Created for the 2 qt. Tarte Tatin Dish
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 1 cup all-purpose flour, plus extra for rolling
- 1/4 cup sugar
- Pinch of salt
- 1 egg yolk
- 2 tablespoons ice water
- 1 cup sugar
- 1/3 cup fresh apple cider
- Juice of 1 lemon
- 1 teaspoon vanilla
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 4 to 6 Granny Smith, Golden Delicious or McIntosh apples, peeled, cored and quartered
- 1/4 cup heavy cream
- Fleur de sel
Prepare the crust. Combine butter, flour, sugar and salt in a food processor and pulse until it resembles fine meal. Add the egg yolk and 1 to 2 tablespoons water, pulsing until a ball of dough forms.
Place the dough on a lightly floured surface and roll into a circle 11 to 12 inches in diameter. Cover with lightly floured plastic wrap. Place on a baking sheet and refrigerate for a minimum of one hour.
Preheat oven to 425 F.
To make the filling, combine sugar, apple cider, lemon juice and vanilla in the tarte tatin dish. Stir to combine. Bring the mixture to a boil over high heat, stirring constantly. The mixture will color and eventually become a deep amber. At this point, remove from heat and immediately stir in butter, a few pieces at a time.
Arrange the apples round-side down in the pan. This will become the top of your tarte, so be creative. Return the pan to medium-low heat, and cook another 10 to 15 minutes, being careful not to burn the caramel.
Remove the pan from the heat and place the dough circle over the top, pressing the edges down between the apples and the pan. Bake 10 to 15 minutes, or until the crust is golden brown. Remove from oven and allow to cool 10 to 15 minutes.
Invert a cake plate or other serving dish on top of the pan. Gently flip it over and allow the tarte to fall onto the plate.
Drizzle with cream and sprinkle with fleur de sel.