One of my favorite kitchen items is this adorable copper pan with “ears” it makes it out of the cupboard in the fall when apples are a plenty. I have had it out for the past week or so, to admire and as a reminder not to let the apple season pass me by. Last weekend my friend Ila and I went to an orchard and got some fresh crisp apples.
Tarte Tatin is a classic french dessert, it is somewhat similar to an apple pie in terms of ingredients but the process is quite different and the result is caramelly . We mixed up a small batch of pie dough, enough to cover it only, and put it in the fridge to chill. We then melted some butter and sugar in the little eared pan.
As it was melting, we peeled and cored 7 apples.
Then the butter was nicely browned and the apples began to caramelize, we transferred the pan to the hot oven and baked them for about another 30 minutes. Towards the end of baking, we rolled out the dough and placed it on top of the apples and baked it for another 20 minutes until the crust was golden.
Turning a tarte tatin out of its pan can be messy, especially if you wait to long. Most of the apples turned out of the pan for us but we did have a couple of apples that stuck to the pan. Serve warm or at room temperature with whipped cream.