Number of servings : 10- or 12-inch (25- or 30-cm) pie
Cooking time: 40 to 50 minutes
Type of meal : | Pies/Tarts | Pies/Tarts
Special diet :
¾ cup (175 mL) granulated sugar
¼ cup (50 mL) butter
10 apples, peeled, cored and sliced (about 5 lb/ 2.2 kg)
½ lb (250 g) homemade or store-bought all-purpose or puff pastry, cold
1 egg, beaten
2 tbsp (25 mL) granulated sugar
- Sprinkle 3/4 cup (175 mL) sugar over the bottom of a 10- or 12-inch (25- or 30-cm) nonstick ovenproof skillet. Cook on medium-high heat until sugar melts and turns golden brown, about 3 to 5 minutes. Do not stir once sugar has dissolved. Add butter and melt.
- Add apples and bring to a boil. Cook for 10 to 15 minutes, or until apples are tender and almost all liquid has evaporated. Don’t stir very much; apples may break. Liquid in pan should be very syrupy. Cool to room temperature.
- Roll pastry into an 11- or 13-inch (28- or 33-cm) circle. Place over apples. Cut a few steam slits and tuck edges of pastry inside pan.
- Brush pastry with egg and sprinkle with 2 tbsp (25 mL) sugar. Bake in a preheated 400°F (200°C) oven for 40 to 45 minutes, or until browned.
- While pie is hot, run a knife around the inside edge of the pastry, then invert the pie onto a large serving plate.
Bonnie says: Tarte tatin is a wonderful upside-down, caramelized apple pie. This version is very easy compared to others, and it tastes amazing. For a more ordered look, you can arrange the cooked apples in a spiral pattern before topping them with the pastry, but I never bother.
At first, it may look as though you have too many apples, but they’ll cook down, so don’t worry. Serve pie slices plain or with vanilla ice cream.