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La Tarte Tatin

by Sally Bernstein

Serves 8

8-10 delicious apples (about 4 lb.)
⅓ cup granulated sugar
1 tsp. cinnamon

4 Tbsp. butter
½ cup granulated sugar
1 tsp. vinegar (cider)

Pâté Brisée:
6 Tbsp. unsalted butter
2 Tbsp. Crisco
1½ cups all-purpose flour
½ tsp. salt
2 tsp. sugar
2-3 Tbsp. ice water


Peel, core and half the apples. Toss in a bowl with the cinnamon and sugar.

But the 4 Tbsp. butter in the bottom of a lined copper pan or other heavy pan. Pour in the sugar and the apples halves, cored side up. Add the vinegar and caramelize the mixture on the cook top (do not burn). Sprinkle with additional cinnamon (optional). This should take about 30-50 minutes depending on the liquid in the apples, on a medium-high heat.

Pâté Brisée:
Put the butter, Crisco, flour, salt and sugar in the food processor and blend. Add the water a Tbsp. at a time, until a ball forms. Roll out to the size of the tart pan. Cover the apple mixture with the pastry (tuck in the sides) and bake in a 400° oven for 20-25 minutes. Invert to serve. Serve warm.


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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