EFK Kitchen Ready
EFK Tarte Tatin
A classic upside-down French apple tart with deeply caramelized fruit under a crisp pastry lid. This EFK version keeps the method practical for a home oven while preserving the hot-skillet caramel technique that defines the dish.
From the EFK recipe collection
- Prep
- 25 min
- Cook
- 50 min
- Yield
- 8 servings
Let’s get cooking
Ingredients
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Directions
- 1. Heat the BlueStar oven to 400°F. Lightly flour the work surface and roll the cold puff pastry just large enough to cover a 10-inch oven-safe skillet; chill while the apples cook.
- 2. Add the sugar to the skillet over medium heat. Cook without stirring until it melts and reaches a medium amber color. Remove from the heat and carefully whisk in the butter, lemon juice, and salt.
- 3. Pack the apples snugly into the caramel. Return to medium-low heat and cook 15 to 20 minutes, gently turning or basting the apples once or twice, until they begin to soften and the caramel thickens.
- 4. Lay the chilled pastry over the apples and tuck the edge down inside the skillet. Cut 3 small steam vents in the center.
- 5. Bake 25 to 30 minutes, until the pastry is deeply golden and crisp. Rest 10 minutes.
- 6. Wearing oven mitts, place a large serving platter over the skillet and invert in one confident motion. Lift the skillet away carefully and serve warm.
Equipment
BlueStar oven; 10-inch oven-safe skillet; Wüsthof IKON Chef's Knife; Asahi Hi-Soft cutting board; rolling pin; large heatproof serving platter; oven mitts
Food safety & storage
Caramel can cause severe burns; keep hands and face clear when adding butter and when inverting the tart. Refrigerate leftovers within 2 hours and use within 3 days. Reheat in a 325°F oven until hot.
View this recipe on the original EFK website ↗