Apple Tarte Tatin (French Tarte Tatin aux Pommes)

As apple tarts go in France, I don't think you'll find more iconic than the classic Tarte Tatin. This tart of caramelized apples and crisp buttery crust turned upside-down, is an icon of French cuisine and a must have in your baking repertoire as a French host(ess). But don't be confused, a Tarte Tatin is not French for apple tart. A Tarte Tartin is in fact a very particular kind of French apple tart. As the rumour goes, The Classic Tarte Tatin was likely invented in the 20th century at the Hotel Tatin in Sologne, in the Loire Valley in Western France. In France, a "Tarte aux pommes" (apple pie/tart) usually comes in a pretty fluted crust, either filled with "compôte" (apple sauce) or frangipane (almond cream), which is then topped with neat apple slivers, baked to a lightly golden perfection and often finished up with a shiny apple glaze. These apple tarts are the ones you will find across French bakery stalls, and the ones French people often buy to serve for dessert at their Sunday family lunch. Now, a Tarte Tatin, I believe, is more of a home baker's staple - it's not as often found in bakeries. Maybe because it has a more honest, rustic look which makes it more approachable to home bakers. A Tarte Tatin is quicker and simpler to make than a classic bakery-style apple tart, when done right. It also doesn't require a polished final look - it lets the apples shine on their own, and it's even better when the tart looks bumpy and rustic.

Crust:
1 cup all-purpose flour, unbleached (125 g)
1 Tbsp. sugar (12.5 g)
½ tsp kosher salt
½ cup unsalted butter, cold and cubed (125 g)
1 large egg yolk
1 Tbsp. lemon juice, freshly squeezed (15 mL)

Tarte Tatin:
6 medium Honeycrisp apples
2 Tbsp. lemon juice, freshly squeezed (30 mL)
1/3 cup unsalted butter (75 g)
1 cup sugar (200 g)
1 vanilla bean, halved and scraped
1 tsp. fleur de sel or sea salt flakes

Make the Crust:
In a large mixing bowl, combine the flour, sugar and salt. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly texture and pea-size bits of butter are still visible. In a small bowl, whisk together with a fork the egg yolk and lemon juice, and add to the other ingredients. Combine until the dough comes together into a ball. If it feels too dry, you can add a 1 Tbsp. (15 mL) of water. Wrap in plastic film and chill until needed (minimum 30 minutes, maximum 24 hours).

Make the Tart:
Peel, core and cut the apples in quarters. As you go, reserve the apple quarters in a large bowl with 2 Tbsp. (30 mL) of lemon juice, to prevent them from browning. Stir the apple quarters as you go to make sure they're always lightly coated in lemon juice.

In a 9-10" (22.9 cm-25.4 cm) cast iron skillet, melt the butter over medium heat, with the sugar and vanilla bean scrapings. Stir and cook for about 5 minutes, until the sugar has dissolved and the liquid starts to simmer. Add the apple quarters, stir to coat and turn the heat down to low.

Cover with a large sheet of foil (so the steam is kept inside) and cook for 20 minutes until the apples are tender (but not mushy), stirring occasionally and pouring the liquid in the pan on top of the apples (always place the foil back).

With a slotted spoon or spatula, transfer the apple quarters to a cooling rack and sprinkle evenly with the fleur de sel (or sea salt flakes). Bring the heat to high and simmer the remaining liquid until it turns into a golden caramel. Remove from the heat.

Preheat your oven to 425°F (220°C/200°C fan, Gas Mark 7).

Take the crust out of the fridge, transfer it to a lightly floured working surface and roll it out to a 12" (30.5 cm) circle.

When cool enough to handle with your fingers, place the apple quarters back into the skillet (over top the caramel) in a circular pattern, with the "outside of the fruit" side down.

Cover with the crust and tuck the edges of the crust into the pan. Poke four tiny holes into the crust with a knife (for the steam to escape while baking).

Bake for 10 minutes in the preheated oven.

Reduce the oven temperature to 375°F (190°C/170°C fan, Gas Mark 5) and bake for 20 more minutes, until the crust is golden.

Transfer the tart to a cooling rack for 5 minutes, and flip upside down onto a serving plate (do not wait any longer before you flip it, or the caramel will harden and the apples will remain stuck to the bottom of the pan).

Use oven gloves or kitchen towels to protect your hands when you flip the tart as some remaining juice may still spill on the side of the skillet.

Serve warm, commonly with a dollop of crème fraîche on top.