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Try SavoraTarte Tatin with a Calvados Kiss
A classic French upside-down apple tart, enhanced with a splash of Calvados for a warm, boozy note. Perfect for a cozy dessert.
Ingredients
- 6-8 medium Apples (Granny Smith or Honeycrisp)
- All-purpose flour1 1/4 cups
- Unsalted butter1/2 cup
- Granulated sugar3/4 cup
- Ice water1/4 cup
- Calvados (apple brandy)2 tablespoons
- Salt1/4 teaspoon
- Vanilla extract1 teaspoon
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Learn MoreMethod
Prepare the pastry: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the apples: Peel, core, and quarter the apples. Set aside.
Caramelize the sugar: In a 9-inch oven-safe skillet (cast iron is ideal), melt the butter over medium heat. Add the sugar and cook, stirring occasionally, until the sugar is melted and turns a deep amber color. Be careful not to burn it!
Arrange the apples: Remove the skillet from the heat. Arrange the apple quarters tightly in a circular pattern in the caramelized sugar. Pour the Calvados and vanilla extract over the apples.
Cook the apples: Return the skillet to medium heat and cook for 15-20 minutes, or until the apples are slightly softened and have released some of their juices.
Top with pastry: On a lightly floured surface, roll out the chilled pastry into a circle slightly larger than the skillet. Carefully place the pastry over the apples, tucking the edges down around the inside of the skillet.
Bake: Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the pastry is golden brown.
Invert: Let the tart cool in the skillet for about 10 minutes. Place a serving plate over the skillet and carefully invert the tart onto the plate. Be careful, as the caramel will be hot!
Serve: Serve warm, optionally with a dollop of crème fraîche or vanilla ice cream.
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