In her latest magazine feature, Olivia Wilde said, “When in doubt, look to the French. For literally everything in life. It’s just minimalism at its best.” Yes and yes! Just think of their stylish stripes.
I’ve been wanting to make a tarte tatin for a while now. A tarte tatin is basically just an upside down open-faced pie. No crimping, no latticework, just one daring flip right before you’re about to serve. And the ingredients are so simple – fruit, butter, and sugar – cooked until it caramelizes. Top with pie dough, bake for about half an hour, and FLIP.
Like the best stripes, it’s classic and bold.
I like sweet short crust pastry, but tarte tatins are also often made with puff pastry or regular pie dough, so it’s up to you.
I promised Chompy a pie eons ago. Today I fulfilled my pie debt. This post is called Chompy Eats All The Pie because Chompy just informed me that he ate all of it. Granted, I only gave him half, but still, he ate the whole half in a single day. Señor Chompy, pie-starved since 1983.
Chompy wants you to know that this pie is good cold too. Yessir.
- Peel and cut apples into halves on either side of the core. Slice and dice the remaining sides.
- Place half the apples over medium-high heat in an 8 inch cast iron pan and cook, adding half the butter one pat at a time until the apples are golden (approximately 8-10 minutes). Add half the sugar and cook over medium heat until most of the liquid has evaporated and the apples are a deep amber color (approximately 5 more minutes). Transfer the apples to a bowl and repeat with the remaining apples.
- Preheat oven to 350 degrees F.
- Pick out the apple halves and arrange them round side down in the cast iron pan. Spread the rest of the slices and chunks over the halves. You may have to slice a few of the apple halves to get an even layer.
- Roll out a 9 inch circle of dough and place it over the apples, tucking in the edges.
- Bake for 25-30 minutes. Remove the pan from the oven and let cool for 10 minutes.
- Place a plate over the pan, making sure the edges are flush. This will be easier with smaller plates. Press the plate tightly against the pan and flip in one quick and confident motion.
- Best served immediately, as the caramelized juices will seep into and soften the crust over time.
For another riff on apples, check out my apple polenta cake. If you like pie-ish things, then these rustic nectarine & blackberry tarts are for you. You can hold them in your hand and eat them like this tiny hamster 🙂