Apple Tart Tatin

I have seen this dessert made on television so many times and I have to admit that for some reason I was a little intimidated to make it. I knew that I would love it, but I was afraid to make it. All of that changed when I saw Emeril make this recipe on a recent (rerun) episode of Emeril Live. He made it look so easy and I realized that there really wasn't much to it. I looked up the recipe and decided that I had to try it. I didn't really have anything to lose...the only thing that I worried about was what the completed dessert would look like. Worst case scenario I would have a really ugly, but delicious, dessert tonight :) Hey, an ugly dessert is still dessert! I'll take it!

I don't think it looks too bad! I lucked out!

Apple Tart Tatin
Adapted from: Emeril Lagasse

• 8 golden delicious apples -peeled, cut in half and cored
  
• juice of one lemon
  
• 1 cup sugar
• 1 sheet puff pastry, thawed
  
• 6 tablespoons unsalted butter

I am going to start by telling you that I did not use the golden delicious apples that this recipe called for. I actually used Granny Smith apples. Why? Well, because I had a bag of them that I wanted to use and they are my favorite! Also because I know that they are good baking apples that wouldn't fall apart. If you are going to substitute apples in this recipe, make sure it is a good baking apple!

Start out by peeling all of the apples and cutting them in half. I find it easiest to remove the cores using a melon baller and scooping out the core that way. So easy! Throw all the apples in a bowl and squeeze the juice of one lemon over them.


Melt the butter in an oven proof 9-10 inch skillet (no plastic handle!) over medium heat. When the butter has melted, sprinkle the sugar over the top of the butter. Do *not* stir the sugar and butter mixture. You can swirl the pan to move the sugar around, but do not stir it. Stirring the caramel can make the sugar crystallize.


When the sugar is a beautiful amber color remove it from the heat. Tightly arrange the apple halves round side down and fill the pan. If you run out of room and still have apples left, cut them in half and arrange them so they are flat on top of the apple halves. I actually used a 12 inch skillet, so I did not have any extra apple left to deal with. If you are using very big apples you might have too many (I used 8 small apples).

Cover the pan, reduce the heat to medium-low and cook for 15 minutes, or until the apples are soft.

Now This is what they should like this at the 15 minute mark. All of the juices should have released from the apples.

Remove the cover and cook for an additional 15 minutes.

Now the caramel should be thick and bubbly.

Roll out the puff pastry on a floured surface. Make sure that you have enough to cover the pan. Carefully place the pastry on top of the skillet and tuck the edges down into the pan and under any apples. Cut a few slits in the top of the pastry and bake in the oven for about 15 minutes, or until golden brown.


Allow the tart to cool for 5 minutes. Gently run a knife around the outside edge of the tart and then place a platter over the top of the skillet. Carefully flip the tart and pray that everything stays in tact :) Mine worked wonderfully! I attribute that to the fact that my pan was actually non-stick. I think that helps with releasing the caramel.


My photos don't do this tart justice. This pretty lil' tart looked great and tasted superb! It was super easy and had very few ingredients. You can serve this up with a big scoop of vanilla ice cream.

Enjoy!!!!