greenThe classic French Tarte Tatin is an upside down caramel-apple tart. Legend has it that the luscious dessert was invented by accident by the Tatin sisters in the 1880s.

To make a delicious ‘’Tarte Tatin’’ you will need these ingredients:
– 5 to 6 apples (Golden delicious)
– 3 to 4 Tbsp of unsalted butter
– 3 to 4 Tbsp of sugar (I use organic Demera sugar)
– About 1 pound of your own homemade dough, or use a pre made dough from the grocery store, which should be the diameter of the pan.

First, peel the apples.
Next you’ll need to slice some of the apples in quarters, and some in halves.
Let’s start with the quarters.
Slice apple into quarters then remove the core from the center and end of each apple.
Then, slice rest of the apples into halves. Remove the core as done with the quarters.
Place an oven-safe frying pan over high heat. A cast iron skillet works well.
Melt the butter in the pan, being careful it doesn’t burn.
Place each piece of apple into your hot pan.
The reason it’s helpful to cut some of the apples into quarters as well as halves, is to fill the empty spaces in the pan.
Make sure the apples are all touching the bottom of the pan so that they cook evenly.
This should take about 10 minutes.
Turn each piece to cook all sides,
Now add a bit more butter.
Keep turning so that they do not burn.
Reduce heat to medium.

Once nicely golden, sprinkle the apples evenly with sugar.
Now add about 1 or2 Tbsp of water to your frying pan to help create the caramel coating, shake well. To prevent the apples from sticking to the bottom of the pan, adjust heat to low while preparing the dough.
Place your dough on a sheet of plastic wrap for easy handling. Sprinkle dough and roller with flour to prevent sticking.
Sprinkle the top of dough with sugar.
Gently turn over dough on top of apples, making sure to cover completely.
Sprinkle the other side of the dough with a bit more sugar.
Now place it into your oven, on the middle grid, set at 325 degrees F for 10 minutes on convection bake for 3 to 5 minutes on convention broil.
In order to have a golden crust, you should watch carefully !
(If you don’t have a convection oven, you will likely need to adjust to higher cooking temp and longer cook time)
Check to see if the dough is cooked by inserting a knife into it. If ready, your knife should come out clean.

Now comes the delicate part of making a ‘’Tarte Tatin’’: flipping it!
You must use a plate that is as close as possible to the size of your tart. (Not of your pan)
Now gently flip it into the plate and…
VOILA ! You have made your first ‘’Tarte Tatin’’.