Instructions

  1. To make the crust: Use a food processor, mixer, or pastry blender/fork to roughly blend together the flour, sugar, salt, and butter. Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.

  2. Add the egg yolk and water, mixing to make a cohesive dough; add a bit more water if necessary.

  3. Form the dough into a disk, wrap, and chill while preparing the filling.

  4. Preheat the oven to 375°F.

  5. To make the filling: Working over medium to high heat, melt the butter in the bottom of a burner-safe, oven-safe 9" to 10" round pan, such as a cast iron skillet. Add the salt followed by the sugar, and stir until dissolved.

  6. Cook the butter and sugar, stirring constantly, until it caramelizes to a golden, amber color. Depending on the specific strength and level of your stovetop heat, this can take anywhere from 5 to 15 minutes.

  7. Remove from the heat and arrange the apple quarters in concentric circles in the pan, rounded side down and cut side up; pack them in tightly so they all fit.

  8. Drizzle the apples with the boiled cider or apple juice concentrate. Set aside while you roll out the crust.

  9. Roll the dough on a lightly floured surface to a 9" circle.

  10. Place the rolled dough over the apples, tucking the edges inside the pan. Prick the pastry all over with a fork.

  11. Bake the tarte tatin for 40 to 45 minutes, or until the crust is golden brown and crisp.

  12. Remove from the oven, cool slightly, then run a spatula around the edge of the pan and invert onto a serving plate. Cut in wedges and serve warm, with ice cream or whipped cream if desired.

  13. Store any leftovers, loosely covered, at room temperature for two days.

Tips from our Bakers

  • Choose a firm-tart apple like Pink Lady or Braeburn for this recipe; avoid Granny Smiths, as they tend to soften too quickly.