Tarte Tatin

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Appears in Cook's Illustrated January/February 1996

The trick to perfect caramelization is standing apple quarters on edge.

SERVES8

TIME1½ hours, plus 30 minutes chilling and 20 minutes cooling

Tarte Tatin

WHY THIS RECIPE WORKS

The first step of our tarte Tatin recipe was on the stovetop, not in the oven. We arranged apple quarters in concentric circles in a skillet on their cut side so we could fit more fruit, and flipped the apples over as they caramelized. We p...

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