January 2025

 Apple Tarte Tatin 

Pie Dough

• 1 1/2 cups all-purpose flour 
• 1 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1 stick unsalted butter (cold)
• 1/4 cup cold water

1. Using a pastry cutter, food processors, fork, or fingers, blend all dry ingredients together and break butter into tiny pieces. No larger than pea size. Should resemble corn meal/bisquick. 

2. Pour cold water in and gently bring it all together. When mixture starts to stick together, pour onto counter and fold and press it together just until a dough ball forms. 

3.Press into a disc, wrap in plastic wrap, and chill in the fridge for at least an hour.

4. You can double this batch and freeze the extra dough.

Oven safe 10” skillet   

Bake 400* 25-30 mins

• Apples
• 4-5 pink lady apples
• 1/2 stick butter, softened
• 1 cup white sugar

1. Prep dough disc by rolling to fit the size of your pan, placing on parchment and chilling in the fridge, ready when apples are done cooking.

2. Peel core and cut apples into quarters.

3.  Rub butter all over the bottom of your skillet.

4. Sprinkle sugar over butter and place apples sit sides up. Arranging in circles.

5. Cook on low, rotating apples around to make sure all sides are cooking. DO NOt stir. 

6. Caramel will start to form. When it turns a deep amber color, remove from heat, and cover with pie dough

7. Bake until golden brown.

8. Pull out of oven and immediately flip onto serving dish.

Share: