Tarte Tatin

Name: Tarte Tatin
Yield: Serves 8
Ingredients: 1 1/3 cups, unbleached all-purpose flour, plus extra for work surfaces; 1/4 cup, confectioners' sugar; 1/2 teaspoon, table salt; 8 tablespoons, unsalted butter (1 stick), chilled and cut into 1/4-inch pieces; 1 , large egg (cold), beaten; 8 tablespoons, unsalted butter (1 stick); 3/4 cup, granulated sugar, plus 1 tablespoon; 3 pounds, Granny Smith apples (about 6 large 8-ounce apples), peeled, quartered, and cored; 1 cup, heavy cream, cold; 1/2 cup, sour cream, cold

38 comments

Appears in Cook's Illustrated January/February 1996

Desserts or Baked Goods

Fruit

Fruit Desserts

Tarts

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

SERVES8

TIME1½ hours, plus 30 minutes chilling and 20 minutes cooling

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...

This is a members' feature.