Classic Tarte Tatin

Here’s what makes a tarte Tatin so fabulous: even if your crust isn’t perfect, even if it crumbles a bit when you flip it, and even if the tarte is not perfectly centered on your serving platter, it will still taste like something that came directly from heaven.

Now, don’t be intimidated by the flip. In many ways, that’s the least stressful part of making a tarte Tatin! Be sure to run a knife around the edge of the crust and then get a firm grip on the plate-and-skillet sandwich before flipping. The tarte is still warm at this point, so it’s easy to nudge any apples back into place that fall out of line or stick to the pan.

Tender apples in a deeply caramelized sauce will cover a multitude of other culinary imperfections. Tell your guests that it’s meant to be “rustic” as you pass out the forks and carry on with the devouring. And don’t forget to have some vanilla ice cream or tangy crème fraîche on hand for spooning over the top.

• It’s a classic French dessert. Once you learn the technique, you’ll want to make this stunning dessert every holiday (or anytime!).
• It’s easier to make than apple pie. You only need four key ingredients to make this simple dessert.

• Apples: Granny Smith apples are perfect for making a tarte Tatin. They hold up well in the rather rigorous caramelization and baking process, and their tartness translates into very pure apple flavor when pitted against the rich caramel.
• Pie crust dough: You can use store-bought or homemade pie crust dough.
• Unsalted butter: Use unsalted butter for the caramel sauce.
• Granulated sugar: You’ll need 1 cup of granulated sugar for the caramel sauce.

1. Roll out the pie crust. Heat the oven to 375°F. Roll out the pie crust to a little larger than 10 inches on a piece of wax paper and keep chilled in the refrigerator while you cook the apples.
2. Start the caramel sauce. Melt the butter in a 10-inch stainless steel skillet over medium to medium-high heat, then stir in the sugar. It will be grainy and clumpy at first, then start to dissolve into a syrupy liquid.
3. Cook the apples until caramelized. When the sugar and butter are bubbling, add the apples and sprinkle with kosher salt. Cook the apples, stirring every few minutes, until the sauce darkens to a deep amber caramel color. Be sure to turn the apples as you stir them so they are coated with the caramel sauce.
4. Top with the pie crust. Remove the pan of apples from the heat. With a fork and a spatula, turn the apples so their rounded surfaces are agains the bottom of the pan and arrange them in concentric circles. Remove the pie crust from the refrigerator and drape it over the hot apples. Tuck the edges of the pie crust into the pan and prick with a fork.
5. Bake and cool. Bake for 20 to 25 minutes, until the crust is golden brown. Set the tarte on a cooling rack and cool for 10 to 20 minutes.
6. Invert onto a plate. Run a knife around the edge of the pie crust to separate it from the pan. Shake the skillet a few times to loosen the apples in the caramel sauce. Place a large plate over the top of the skillet. Using oven mitts, grip the plate and the skillet and swiftly turn them both over so the plate is on the bottom and the skillet is on top.
7. Serve warm. Serve while it’s still warm, topped with vanilla ice cream or a dollop of crème fraîche.

• Apples: Feel free to experiment with other apple varieties or a mix of varieties. Anything that holds up well for baking will work well.
• Pie crust: For a crispier, flakier dough, try a vodka pie crust.

Refrigerate in an airtight container for up to 3 days.

• Other types of fruit: Fruits of a similar hardness (quince, Asian pear) can be cooked like apples. Softer fruits (apricots, pears, peaches) should be added to the skillet at the end of cooking the sauce, once the sauce has cooked to a dark amber color.
• Salted caramel: Add an extra half teaspoon of kosher salt to the caramel as it cooks, then sprinkle the top of the finished tarte with crunchy sea salt.

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