🥧 Tarte Tatin 🍎

Ingredients

• Quick Puff Pastry
• 🧈 1 cup plus 2 Tablespoons unsalted butter, cold
• 💨 2 cups all-purpose flour
• 🧂 1/2 teaspoon salt
• 🌊 1/3 cup water, cold
• 💧 1 Tablespoon apple cider vinegar


• For the Apples
• 🍎6 apples, about 800g
• 🧈 45g unsalted butter
• 🧂 100g granulated sugar

Steps

1. Slice butter into 1/4-inch slices and chill thoroughly.
2. Combine cold water and vinegar; keep refrigerated until needed.
3. Whisk flour and salt together in a large bowl.
4. Add cold butter and stir to coat slices in flour.
5. Slowly pour in water-vinegar mixture and stir until dough begins to form.
6. Gently knead the dough on a work surface until it comes together into a ball.
7. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
8. Roll dough into a 12-inch rectangle, about 1/2-inch thick.
9. Fold top third over middle, then bottom third over top (single turn).
10. Rotate dough 90°, repeat the folding for a second single turn.
11. If dough becomes too soft or resists rolling, chill for another 30 minutes.
12. Repeat folding process two more times (third and fourth turns), chilling again afterward.
13. Wrap and refrigerate dough for 30 minutes. Ready to use or store (2–3 days in fridge, 1 month frozen).
14. To make tarte Tatin, divide pastry in two and roll out half into a 10-inch circle, 1/8-inch thick. Chill until needed.
15. Preheat oven to 190°C (350°F).
16. Peel, quarter, and core apples.
17. In a 10-inch skillet, melt butter and add sugar; cook until caramel is deep golden (5–7 min).
18. Remove from heat and arrange apple quarters in a spiral pattern in the pan.
19. Return to heat, cover, and cook apples for 15 minutes until soft and caramel thickens.
20. Remove cover and pan from heat. Cover apples with puff pastry and tuck in edges.
21. Poke vents into the pastry with a knife.
22. Bake for 30 minutes, until pastry is puffed and golden brown.
23. Cool for 10 minutes, then invert tart onto a serving plate. Serve warm.
24. Best enjoyed the same day for maximum crispiness.