This recipe is what I use for my Tarte Tatin copper pan which is pretty small (25cm across the top, 20cm across the bottom, it's fluted). If you want to make a larger Tarte Tatin, I use 1 and a half times the ingredients, including the pie dough, and my large saute pan which is 30cm across, not fluted. This is an extremely adaptable recipe so use what you have.

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Tarte Tatin Recipe:

For dough:

1 cup flour

½ teaspoon salt

5 T unsalted cold butter

cold water

Mix the flour and salt together. Cut in the butter until it’s pea sized (see image). Add some cold water (a few T at a time)—just enough to make a pâte brisée (fancy French word for a pie dough). Wrap it in saran wrap or put it in a covered dish and refrigerate it for at least an hour.

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@5 apples (Fuji or Honeycrisp), peeled and cored

1/2 cup sugar (you can add a little more if your apples are tart, like Honeycrisp)

5 T unsalted butter

 

Preheat the oven to 375. Cut the apples into fourths (save a half apple for the center). Melt the butter in a large skillet and add the sugar. Cook it at medium heat until the sugar melts and forms white bubbles (see image). Remove it from the heat and arrange the apples in the pan like the petals of a flower (see image). Squeeze in as many apples as possible. Cook the apples on medium low heat without stirring until the caramel is a dark brown (about the color of peanut butter, see image). This can take a while, 30-40 minutes. Remove it from the heat. Roll out the dough and cut holes for venting. Place the dough on top of the apples. It might look a bit messy at this point but that's ok because the whole thing is going to be flipped and no one will know you had a messy crust. If your frying pan has a wooden or plastic handle, wrap it in heavy duty aluminum foil several times. Place the pan in the oven and bake for 30 minutes, until golden. Allow the pan to sit for one minute (so it stops bubbling). Place a plate on top of the pan, take a breath and turn it over. Can be served with ice cream.

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Bon Appetit!