Tarte Tatin

Name: Tarte Tatin
Yield: Serves 8
Ingredients: All-purpose flour; 1 (9-ounce) sheet frozen all-butter puff pastry, thawed; 7 tablespoons unsalted butter, preferably cultured, at room temperature; 1/2 cup sugar; 8 to 10 Granny Smith apples (7 1/2 pounds), peeled, halved, and cored; Crème fraîche, for serving

January 24, 2012

When I was an apprentice, I had to perfect a four-star version of this classic dessert. It was painfully involved and difficult. Over the years, I discovered that I much prefer a more rustic take. The fundamentals remain the same, and I still love the Tatin technique. The sound of the buttery caramel sizzling is music to my ears. Serve this with a little crème fraîche, and life is beautiful.

Recipe notes

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