Carla Hall and Clinton Kelly's Apple Tarte Tatin
A delicious one skillet dessert!
This famous French upside-down apple tarte is so tasty and easy to make! It will leave your belly full and your kitchen clean!
- 1 cup Sugar
- 1/4 cup Apple Cider
- Juice of 1/2 Lemon
- 1 Vanilla Bean scraped (or 1 tsp Vanilla Extrat)
- 1 stick Unsalted Butter (cut into tablespoon-sized pieces)
- Pinch Salt
- 4-5 Apples (peeled/cored/quartered)
- 2 cups Mascarpone
- 1 Package Store-Bought Pie Dough
Carla and Clinton's Apple Tarte Tain
Preheat oven to 425F.
1 cup Sugar
1/4 cup Apple Cider
Juice of 1/2 Lemon
1 Vanilla Bean scraped (or 1 tsp Vanilla Extrat)
In a 10-in cast iron skillet, combine the sugar, apple cider, lemon juice, and seeds from the vanilla bean pod over high heat. Bring to a boil, and use a damp pastry brush to brush down sides if necessary. After about 6 to 7 minutes it will become a light brown color. Stir gently to promote even cooking, and allow it too cook until it becomes a deeper amber color.
1 stick Unsalted Butter (cut into tablespoon-sized pieces)
4-5 Apples (peeled/cored/quartered)
Remove the pan from the heat, and add the butter, two tablespoons at a time, stirring in to incorporate as the mixture bubbles. When it has all been incorporated, stir in the salt to incorporate. Arrange the apple pieces, rounded side down in the pan. Return the pan to the heat and cook over medium for another 20 minutes. Remove from heat.
1 Package Store-Bought Pie Dough
Roll out the pie dough and place over the top of the apples, cutting to size with a paring knife and tucking in the edges. Bake until the crust is golden brown, about 20 to 25 minutes. Allow to cool for about 20 minutes, and then place a platter over the crust and carefully flip it over, allowing the tart to gently fall from the pan.
2 cups Mascarpone
Serve the tart with dollops of mascarpone.